Hello – Marhaba to all my dear friends, amazing blogger and lovely followers, I missed you so much, missed visiting your amazing blogs, reading your mouth watering posts, also I miss my followers and reading your comments, and feedback.
My apology for staying away for so long, sometimes Life put you through many tests, and trails and I thank God, that I am back to blogging and sharing my food and baking with you all… I hope you forgive me for being away for so long.
I need to thank you all being sincere followers, and kept visiting my blog all this time, and checking my recipes specially the Lebanese Street Kaak and Homemade Yogurt , which have more than 6000 visits.
I like to share my amazing dough recipe with you ,but to be honest, I don’t measure my ingredients when I am making this dough I use the basic 10 minutes sponge and add the ingredients to make an amazing dough, sometimes I am short on yogurt I add sour cream but in less than required, sometimes all I have is 2% milk so I use that, sometimes I add olive oil instead of butter, and when I start kneading the dough by hand I can tell if it needs some of this or that... I can feel it in my hands .
I start my recipe by preparing the “10 minutes sponge dough”
For the sponge
2 cups of flour
1 1/2 cups of warm milk - you can use warm water instead
1 tablespoons of yeast (this depends on the amount of flour you are using)
2 tbsps. sugar
Mix well either by hand or in the machine until well combined and let it rest for 10-15 minutes
its okay to leave it more.
For the dough
5 cups of flour
1 cup of full fat yogurt
warm water for kneading in case it requires
½ cup sugar if you are making sweet dough only
1 tsp. of group mahleb (I love the smell of mahleb in the dough)
1 Tsp. – tbsp. of sea salt depends if you are using the dough for savoury or sweet
½ of butter or olive oil
Mix all ingredients well to combine ,the dough has a sticky texture, this is how its supposed to be. Keep kneading until it will form a nice soft dough a bit sticky, I don't recommend adding lots of flour to turn it into a dry and stiff dough, you will not get the same results, and will be hard to work with.I don’t let it rest to rise, I put it in a freezer bag or a big Tupperware and leave it to rest in the fridge for at least 24 - 48 hours before I use it.
You can take the recipe play with it, add more flavours, spices. Its an amazing dough for spongy fluffy /brioche texture. I made lots of braided bread, stuffed it with savoury and sweet flavours. I hope you will give it a try then share your experience and maybe your photos.
Here is some of the photos using the dough