3 delicious dough recipes

Need your carb fix? Of course you do. With these three delicious dough recipes, you won't even need to wait for bread bowl refills at the restaurant.

• Add one litre (four cups) sieved flour to a bowl; form a crater in the middle.
• Mix 40 grams (11/2 ounces) yeast and 250 millilitres (one cup) milk. Stir in 60 millilitres (four tablespoons) flour and a pinch of sugar. Pour mixture into the crater.
• Cover the bowl with a dish towel and let rise in a warm place for 30 minutes.

Work shortbread dough with cold hands to keep it from sticking to your fingers.

• Knead about 300 millilitres (1 1/4 cups) sifted flour, 150 millilitres (2/3 cup) sugar, one egg and 175 millilitre (3/4 cup) butter by hand to form a smooth dough. Shape into a ball, wrap up in foil and refrigerate.
• Don't knead the dough for too long. If it gets too crumbly, add 15 millilitres (one tablespoon) cream cheese.
• Sprinkle the dough with flour, knead thoroughly again, and roll it out thin. Put it onto a greased baking sheet sprinkled with flour and bake in an oven heated to 200 to 220°C (400 to 425°C) for 10 to 15 minutes.
• Shortbread dough will keep in the refrigerator for about a week. Frozen dough should thaw in the refrigerator.

When making sponge cake dough, make sure the sugar is thoroughly dissolved. Your grandmother needed serious elbow grease for that task, but nowadays an electric mixer makes quick work of it.

• Separate four eggs. Beat together 250 millilitres (one cup) sugar with the egg yolks until very light and add 60 millilitres (four tablespoons) water and 5 millilitres (one teaspoon) of grated lemon rind.
• Sift together 250 millilitres (one cup) of cake and pastry flour and 15 millilitres (one tablespoon) of baking powder. Add to the batter.
• Beat the egg whites until stiff peaks form; fold gently into the batter.
• Put the prepared dough into a greased baking pan sprinkled with bread crumbs and fill it no more than two-thirds full. Bake in a 160°C (325°F) preheated oven for 30 minutes.
• Note: raisins, currants and chocolate chips won't sink so much if you sprinkle them with flour before adding them to the cake dough.

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