Hello everyone! Today I want to share with you this very simple recipe for making dough balls without kneading. You only need to thoroughly combine it with a spatula or spoon to shape small balls from it, which, when baked, are so delicious and soft as cotton that you won’t regret trying my recipe. Here’s what you need:
INGREDIENTS REQUIRED: 1 cup of milk (200 ml), 1 tablespoon of sugar (20 g), 1 teaspoon of dry yeast (5 g), 1/2 teaspoon of salt (4 g), 1 tablespoon of olive oil or other cooking oil (10 ml), 2 cups of flour (240 g), for coating 10 g of butter (1 small teaspoon). The pastry is baked for about 15–20 minutes at 180 degrees (356 F), and a standard 200 ml water cup is used for measuring.
Preparation: Pour 200 ml of lukewarm milk into a deeper bowl, then add 5 g of dry yeast (half a packet or one teaspoon), one tablespoon of sugar (10 g), and one tablespoon of olive oil (10 ml).
Stir well with a spatula or spoon to dissolve the ingredients and mix well. You can leave the yeast for 10 minutes in a warm place to activate and become foamy, and then you can continue the procedure after that.
Start gradually adding 240 g of pre-sifted flour to the liquid ingredients while constantly mixing with the spatula. To avoid disrupting the yeast’s fermentation, salt is never added directly to the yeast; rather, it is added to the flour. Add half a teaspoon of salt to the flour.
Mix well and “knead” with the spatula until you get a soft and slightly sticky dough. Mix well and “knead” with the spatula until you get a soft and slightly sticky dough. “Kneading” actually means turning the dough over and pressing with the spatula until it starts to separate itself from the walls of the bowl.
Cover the dough with a stretch wrap and leave it in a warm place or at room temperature to rise for an hour. The dough should ferment nicely and double in volume.
Once the time is up, shake out the dough on a work surface that has been lightly dusted with flour and give it a quick knead with a kitchen spatula. Up until you form a ball or loaf that doesn’t stick to the surface, keep “kneading” with the spatula.
Then, with the help of your fingers, gradually stretch it into a rectangular shape, then continue rolling until you get a medium-thick crust. Using the spatula, cut the dough into small squares, and then form a ball from each piece.
Place the balls side by side on a baking sheet lined with paper. The balls can be of different sizes, and the order of stacking is not important. After arranging them, cover the “fluffy bread” with stretch foil and a kitchen towel, then let it rise for about 15 minutes.
Brush the risen balls with milk (with a silicone brush) and bake in a preheated oven at 180 degrees (356 F). Bake the pastry for about 15–20 minutes, until golden brown. While the baked balls are hot, brush them with melted butter and let them cool a little before serving. The details of the preparation can be seen HERE.