This delightful recipe combines the tanginess of yogurt and the sweetness of honey to create a light and fluffy dough that’s perfect for any occasion. The addition of dried yeast gives the dough a soft, airy texture, making it a treat that everyone will enjoy. Whether you’re baking for breakfast, a snack, or a light dessert, this yogurt cloud dough is sure to impress. Its versatility and ease of preparation make it a must-try recipe for anyone who loves baking. Indulge in the delightful experience of making yogurt cloud dough. This recipe is not only simple but also incredibly satisfying. The combination of yogurt and honey creates a uniquely tangy and sweet flavor that perfectly complements the light, airy texture of the dough. Whether you’re looking for a quick breakfast option or a delightful snack, this yogurt cloud dough is sure to become a favorite in your household. Its versatility means you can enjoy it plain, or with a variety of toppings, both sweet and savory.

Full Recipe:

Ingredients:

• Yogurt: 250 g (8.8 oz)
• Honey: 30 g (1.1 oz)
• Dried yeast: 6 g (0.2 oz)
• Flour: 270 g (9.5 oz)
• Eggs: 1
• Water: 40 ml (1.4 fl oz)
• Additional Flour: 30 g (1.1 oz) for slurry

Instructions:

Prepare the Dough:

1. Combine Yogurt and Honey:
   • In a mixing bowl, combine 250g yogurt and 30g honey. Stir well until the honey is fully dissolved in the yogurt. The combination of yogurt and honey gives the dough a subtle sweetness and a tangy flavor.
2. Hydrate Yeast:
   • Add 6g dried yeast to the yogurt mixture and let it sit for about 10 minutes to hydrate and activate. This step is crucial as it helps the yeast to bloom, ensuring the dough rises properly.
3. Add Flour and Egg:
   • Gradually add 270g flour to the mixture and mix well. Add 1 egg and continue mixing until the dough is smooth and all ingredients are well incorporated. The egg adds richness to the dough and helps bind the ingredients together.

Rest and Rise:

4. First Rest:
   • Cover the dough with a clean cloth or plastic wrap and let it rest in a warm place for 40 minutes. This allows the dough to rise and develop its airy texture. The yeast will ferment the sugars, producing carbon dioxide that makes the dough expand and become fluffy.

Additional Resting:

5. Divide and Rest:
   • After the initial rest, divide the dough into equal portions. Let these portions rest for an additional 10 minutes. This second rest period helps relax the gluten, making the dough easier to shape and ensuring an even texture.

Final Preparation:

6. Preheat the Oven:
   • Preheat your oven to 180°C (356°F). This ensures that the oven is at the right temperature when the dough is ready to be baked, which helps in achieving a perfect rise and golden brown crust.
7. Prepare the Slurry:
   • Mix 40ml water with 30g flour to create a slurry. This will be used to brush the dough before baking. The slurry helps give the dough a glossy finish and adds a slight crispness to the crust.
8. Brush the Dough:
   • Brush the dough portions with the flour-water slurry to give them a nice finish. This step enhances the appearance and texture of the finished product.

Baking:

9. Bake:
   • Place the dough portions on a baking tray and bake in the preheated oven at 180°C (356°F) for about 35 minutes, or until they are golden brown. The baking time may vary slightly depending on your oven, so keep an eye on the dough to prevent over-baking.

Optional Savory Topping:

10. Prepare the Topping:
    • While the dough is baking, you can prepare a savory topping. Chop 1 onion, 1 carrot, 1 zucchini, and 10g garlic. Season with 4g salt and 2g black pepper. Mix in 7g dill and 230g cream cheese. This savory topping adds a burst of flavor and makes the dough versatile for different meal occasions.

Serve:

11. Cool and Serve:
    • Once the dough is baked, let it cool slightly before serving. Optionally, top with the prepared vegetable and cheese cream mixture for an added burst of flavor. The cooling time allows the dough to set properly and makes it easier to handle.

Possible Questions:

1. Can I use whole wheat flour instead of all-purpose flour?
   • Yes, you can substitute whole wheat flour, but the texture may be denser due to the higher fiber content in whole wheat flour.
2. What can I use instead of honey?
   • You can use maple syrup or agave nectar as a substitute for honey. These alternatives provide a similar sweetness and help keep the dough moist.
3. Can I add other herbs or spices to the dough?
   • Absolutely! Feel free to customize the dough with your favorite herbs or spices to enhance the flavor.

Tips:

• Temperature Control: Make sure the milk is warm, but not too hot, to avoid killing the yeast. Ideally, the milk should be around 110°F (43°C).
• Consistent Mixing: Ensure all ingredients are well combined to avoid lumps in the dough. This ensures an even texture throughout.
• Resting Time: Allow the dough to rest properly for a fluffy texture. Skipping or shortening the resting time can result in a dense dough.

Nutritional Facts (per serving):

• Calories: 210 kcal
• Protein: 5g
• Carbohydrates: 32g
• Fat: 6g
• Fiber: 1g
• Sodium: 150mg