Wednesday, April 3, 2013

Yeast Dough- Aunt Baiba's Recipe

Everyone has their favorite yeast dough recipe. One you turn to in any situation, one for rolls and sweet breads, etc.

Wanting to get a recipe as near to my husband's mother's as I could find I turned to her sister. Aunt Baiba, she is a good Latvian housewife. We get farm eggs from her weekly and I knew her recipe would be authentic both for Latvian apple bread, and Latvian Piragi.

Her recipe is shown as closely here as possible- since of course she does it all on impulse.


1 liter fresh milk (if you can find it, if not normal milk will work)
200 g. butter
3 pkg. fresh yeast or 3 T. dry yeast
3 egg yolks or whole eggs
3 T. sugar

  1. Melt butter in a large pot, this is where you will mix and let the dough rise.
  2. Add milk and heat until just warm enough to add safely add yeast. 
  3. Add yeast, eggs, sugar and stir well. 
  4. Begin stirring in flour until you have a soft dough. 
  5. If the dough is too sticky add some oil, and a bit more flour. 
  6. She does not knead the dough, she only stirs it with a spoon and tests the stickiness. She says not to add too much flour or the dough will be stiff.
  7. Keep adding a bit of flour and oil until you have a nice, soft, yet not too sticky dough. 
  8. Let rise.
  9. Use form piragi, or apple bread or any other sweet bread you desire to make.
NOTE: I always use this dough now when I make  piragi, and it is light, and fluffy and never too sticky if done this way. Go by your feelings when deciding if it is right as far as stickiness. 

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