This base dough will work for both your sweet and savory desires. Easy and epically fluffy, you’ll wonder what took you so long to try your hand at this classic Czech-Texan pastry.
- 4 to 4¼ cups (500 to 531 grams) all-purpose flour, divided
- ⅓ cup (67 grams) granulated sugar
- 2½ teaspoons (7.5 grams) kosher salt
- 1 (0.25-ounce) package (7 grams) instant yeast*
- ⅛ teaspoon ground nutmeg
- ¾ cup (180 grams) whole milk
- ⅓ cup (76 grams) unsalted butter, softened
- ¼ cup (60 grams) water
- 2 large eggs (100 grams)
- In the bowl of a stand mixer fitted with the paddle attachment, beat 1¼ cups (156 grams) flour, sugar, salt, yeast, and nutmeg at medium-low speed until well combined.
- In a medium saucepan, heat milk, butter, and ¼ cup (60 grams) water over medium heat until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm milk mixture to flour mixture; beat at medium speed for 2 minutes. Add eggs; beat at medium-high speed for 2 minutes. With mixer on low speed, gradually add 2¾ cups (344 grams) flour, beating just until combined and stopping to scrape sides of bowl.
- Switch to the dough hook attachment. Beat at medium speed until a soft, somewhat sticky dough forms, 6 to 8 minutes, stopping to scrape sides of bowl and dough hook; add remaining ¼ cup (31 grams) flour, 1 tablespoon (8 grams) at a time, if necessary. (Dough should pass the windowpane test [see Note] but may still stick slightly to sides of bowl.) 4. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 40 minutes to 1 hour.
Test the dough for proper gluten development using the windowpane test. Pinch off (don’t tear) a small piece of dough. Slowly pull the dough out from the center. If the dough is ready, you will be able to stretch it until it’s thin and translucent like a windowpane. If the dough tears, it’s not quite ready. Beat for 1 minute, and test again.