This is one of the many recipes for a dough that you can use for various pastries. From this dough you can prepare kifli, strudels, donuts, buns, kozinjak, pizza dough and whatever comes to your mind. You can prepare salty or sweet variants as desired.
It's easy to prepare, and you can keep it in a plastic bag in the refrigerator for up to three days and use it as needed. Keep in mind that the dough will grow, so you need to place it in double bags.

  • 1 kg of flour, (35 oz)
  • 220 ml of lukewarm milk, (unfull cup)
  • 2 teaspoons of sugar,
  • 80 g of fresh yeast, (2.8 oz) or 5 bags dry yeast
  • 3 teaspoons of baking powder,
  • 3 teaspoons of salt,
  • 350 ml of milk (1 and 2/5 cup)
  • 2 eggs.
  1. Mix the lukewarm milk, sugar and yeast in a small bowl. Wait until the yeast is activated and starts to foam.
  2. Mix the yeast mixture in a larger dish with the rest of the ingredients and mix well. You should get a soft and smooth dough, similar to pizza dough. If it's too dry, add some water and if it's too sticky, add flour.
  3. The dough is ready and can be shaped as desired. If you use it immediately, before baking, leave it on a warm place for 15-20 minutes, then put it to bake. For kozinjak, it needs more resting until it doubles its size. Don't forget to add oil or butter, depending what you'll prepare.