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

Once the dough has risen, punch it down to release the air. At this point, you can divide the dough into smaller portions and shape it according to your pastry needs (for croissants, rolls, or any other pastry).

7. Second Rise:
Allow the dough to rise again for another 30 minutes to an hour, depending on the type of pastry you’re making. This second rise is what helps make the dough incredibly soft and fluffy.

8. Baking:
Preheat your oven to 375°F (190°C). Depending on the size and type of pastries you’re making, bake for about 12-20 minutes, or until golden brown and cooked through.

Secret Tips for the Softest Dough:
Use Room Temperature Ingredients: When possible, ensure your butter, eggs, and milk are at room temperature. This helps the dough come together more smoothly.

Don’t Overwork the Dough: Knead just enough to bring the dough together. Over-kneading can make the dough tough.

Temperature is Key: If your dough isn’t rising, it could be because the environment is too cold. Make sure your dough has a warm, draft-free space to rise. You can also place it in an oven with just the light on to create a warm atmosphere.

Patience for Perfect Rise: Let the dough rise until it has doubled in size. If you rush this process, your pastries will not be as soft or airy.

Butter Is Essential: Butter adds to the dough’s tenderness and creates that lovely flaky texture when baked.

With this soft dough recipe, you’ll have the perfect base for all types of pastries that rise beautifully and are soft as a cloud. Whether you’re baking bread, croissants, or sweet pastries, this dough will always be your secret weapon for success!