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Parve
Medium
2 Hours
Diets 
This is a simple, excellent dough that is rich and tasty, has just the right amount of sweetness, and doesn’t contain any margarine. It can be used for just about any filling and is versatile enough for endless variation.
2.2 pounds (1 kilogram) flour
1 and 3/4 ounces fresh yeast (or 2 tablespoons Gefen Dry Yeast)
2 eggs
2 egg yolks
3/4 cup sugar
1 cup oil
1 teaspoon salt
1 and 3/4 cup warm water
1/4 cup oil to add into the dough as you knead it
Put half the flour into a mixer bowl and mix it with the dry yeast. Add eggs, egg yolks, sugar, oil, salt, and warm water, whisk on high speed with the whisk attachment of the mixer (no, this is not a mistake) until you have a smooth, runny mixture.
Allow the dough to rest for five minutes and then add the salt.
At this point, change from the whisk to the dough hook (or K-beater). Note: It’s very important to change the hook; otherwise the whisk will break when you add the rest of the flour. Turn on the mixer again and slowly add the remaining flour until you get a soft, smooth, uniform dough.
The first kneading should last at least five minutes. Then turn off the mixer, let the dough rest for five minutes and continue kneading for another five minutes. For best results and light, airy dough, repeat this kneading/resting cycle at least three times.
As you knead, gradually add the 1/4 cup oil until it is absorbed into the dough. Grease the mixer bowl and the top of the dough and cover with a sheet of plastic. Allow the dough to rise in the refrigerator overnight; yeast dough rises even in the cold. If you’re in a hurry, let the dough rise at room temperature for at least an hour until it doubles in bulk. On cold days, you can put it near a source of heat like the oven or radiator. After rising, use as desired.
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I can use for challah?
double salt?
Double salt? Hi, it says to put the salt in, mix the ingredients, wait 5 minutes and and then to add the salt again. Was that a mistake? thanks!
this dough is perfect!