1 kg flour, 0.5 l milk, 1 cup sugar, yeast and butter, for fluffy pastry

This sounds like the base for a delicious, fluffy pastry! Let’s break down how to use these ingredients to make a versatile dough, and then some ideas for what you can create.

Ingredients and Their Roles:

• 1 kg flour: Provides the structure of the pastry.  
• 0.5 l milk: Adds moisture and richness, contributing to a soft texture.  
• 1 cup sugar: Sweetens the pastry and aids in browning.  
• Yeast: The leavening agent, responsible for the airy, fluffy texture.  
• Butter: Adds richness, flavor, and tenderness.  

Basic Fluffy Pastry Dough Recipe:

Ingredients:

• 1 kg all-purpose flour
• 500 ml (0.5 l) lukewarm milk
• 1 cup granulated sugar
• 1 packet (7g) dry active yeast (or 25g fresh yeast)  
• 150g unsalted butter, softened
• 1 teaspoon salt
• 1 teaspoon vanilla extract (optional)
• 2 eggs (Optional for richer dough)

Instructions:

1. Activate the Yeast:
   • If using dry active yeast, dissolve it in the lukewarm milk with 1 tablespoon of the sugar. Let it sit for 5-10 minutes until foamy.
   • If using fresh yeast, crumble it into the lukewarm milk with 1 tablespoon of the sugar and let it sit the same amount of time.
2. Combine Dry Ingredients:
   • In a large bowl, combine the flour, remaining sugar, and salt.
3. Combine Wet Ingredients:
   • Add the foamy yeast mixture, softened butter, eggs (if using), and vanilla extract (if using) to the dry ingredients.
4. Knead the Dough:
   • Mix the ingredients until a shaggy dough forms.
   • Knead the dough on a lightly floured surface for 8-10 minutes, or until smooth and elastic.
   • If the dough is too sticky, add a little more flour, one tablespoon at a time.
5. First Rise:
   • Place the dough in a lightly oiled bowl, cover it with a clean cloth, and let it rise in a warm place for 1-2 hours, or until doubled in size.  
6. Shape and Bake:
   • Once the dough has doubled, punch it down and shape it into your desired pastry.
   • Let the shaped pastry rise again for 20-30 minutes.
   • Brush with a egg wash, or milk, before baking.
   • Bake at 180°C (350°F) until golden brown. Baking time will vary depending on the shape and size of your pastry.

Pastry Ideas:

• Sweet Buns (Babka, Cinnamon Rolls, etc.):
  • Roll out the dough, spread with a sweet filling (cinnamon sugar, Nutella, jam), roll up, and slice into buns.
  • Babka is a braided sweet bread.  
• Fruit-Filled Pastries:
  • Fill the dough with fruit fillings like apples, berries, or cherries.
• Sweet Bread:
  • Simply bake the dough as a loaf of sweet bread.
• Pirozhki (Sweet version):
  • Small baked or fried buns stuffed with sweet fillings.

Tips for Fluffy Pastry:

• Use Lukewarm Milk: Lukewarm milk helps activate the yeast.  
• Don’t Overknead: Overkneading can make the dough tough.
• Proper Rising: Allow the dough to rise properly in a warm, draft-free place.
• Soft Butter: Softened butter incorporates more easily into the do