afoona
Breads & Pastries

Semolina Butter Dough

Semolina with yeast, salt and sugar; soft butter rubbed in with the fingers into crumbs, then milk and water and a short knead into a soft dough that rests before shaping. Here based on the recipe itself, with no verified source.

⏱ 37 min
🧀 Dairy🥬 Vegetarian

👨‍🍳 Method

  1. 1
    In a bowl, mix the semolina, yeast, salt and sugar.
    Bowl
  2. 2
    Add the butter and rub it in with your fingers until crumbs form.
  3. 3
    Add the milk and water. Knead about 5 minutes, into a soft dough.
    ⚙ KneadingBowlStand mixer
  4. 4
    Let the dough rest for 30 minutes.
543calories
12 gprotein
67 gcarbs
25 gfat
● protein 9%● carbs 49%● fat 41%

Per serving (164 g), of 4 servings

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⚖ About the ingredients

🔧 Tools needed (1)

  • Bowl · Also works: Pot (None)

Helps, not needed: Stand mixer

By the steps, as the recipe is built now: another version or addition can change the list.

⚙️ What you can change

  • Possible additions: Yeast · salt · Sugar · Milk · Water
  • Kneading time (minutes): 5
  • Resting (minutes): 30

⇄ Alternative recipes

Yeast dough · Store-Bought Yeast Dough · Cold-Fermented Yeast Dough · Pita as a Base · No-Knead Dough

🔗 Used in

Pizza · Pan Pizza (Sicilian) · Pita Pizza · Calzone · Lahmajun · Focaccia · Za'atar Bread · Fried Yeast Dough (Buns and Doughnuts) · Braided Challah · Pan flatbread · Malawach and Paratha (Layered Skillet Bread) · Jachnun and 21

📚 Recipes built on Semolina Butter Dough

Harcha – Moroccan Semolina Bread

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