The Softest Dough for All Types of Pastries: The Secret to Always Rising Like Crazy

1. Prepare the Yeast:
In a small bowl, combine the warm milk with sugar and sprinkle the yeast on top. Stir gently and let it sit for 5-10 minutes until it becomes frothy. This shows that your yeast is active and ready.

2. Combine Dry Ingredients:
In a large bowl, whisk together the flour and salt. You can sift the flour for an even fluffier result, but it’s optional. Add the butter to the dry ingredients and rub it in with your fingers or a pastry cutter until the mixture resembles coarse crumbs. This step adds tenderness to the dough.

3. Add the Wet Ingredients:
Make a well in the center of the flour mixture and add the frothy yeast mixture, the egg, and vegetable oil. If you are using the optional warm water, add it in as well. Mix until the dough begins to come together.

4. Knead the Dough:
Turn the dough onto a lightly floured surface and knead it for about 8-10 minutes. If the dough feels too sticky, you can add a bit more flour, but be careful not to add too much. The dough should be smooth, soft, and slightly tacky but not overly sticky. Kneading develops the gluten, which gives the dough its elasticity and structure.

5. Let the Dough Rise:
Form the dough into a ball and place it in a greased bowl, covering it with a clean towel or plastic wrap. Let the dough rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size. This is the crucial step for achieving that light and airy texture.

6. Punch Down and Shape:

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