Basic Pocket Dough

I love this dough, it’s so versatile, and it holds up beautifully against anything you want to fill it with. You need (knead?? Goodness I’m clever ;P) not be intimidated by working with yeast. It’s worth it alone for the bakery smell wafting through the house!

I love it for homemade hot pockets. You can fill them with anything, either wrapping this dough around the filling, pinching it closed and then flipping it over smooth-side-up on the baking sheet, or cutting out a circle or squares and placing them on top of each other with fillings inside.

Anyway, however you wrap up your heart’s desire with this chewy dough, it’s substantial enough to withstand a virtual hurricane of fillings, yet dainty enough to let said fillings take center stage.

You will need…

  • 2 1/2 cups flour
  • 1 tsp salt
  • 2 TBS sugar
  • 1 egg
  • 1/3 cup hot water
  • 1/3 cup milk
  • 2 1/4 tsp active dry yeast (or one packet)
  • 3 TBS of olive oil for coating the bowl and dough

Put the milk and water into a bowl and sprinkle the surface with the yeast, set aside for 5 minutes until the yeast starts to foam. If it doesn’t, then discard and use different yeast and a new milk-water mixture.

In the meantime, mix together the flour, salt sugar, and butter in a stand mixer using the dough hook attachment. Add in the egg. Add in the milk-yeast mixture and mix on low until the dough forms a ball. If the dough looks dry, add in a little more water. If it’s too wet and sticking to the bottom of the bowl, add a pinch more flour.

Allow the dough to knead on medium-low speed for an additional 5-7 minutes. Drizzle the ball of dough with olive oil and swirl it around in the bowl to coat. Cover with a tea towel, and place it in a warm place to rise for 2 hours.

When ready to use, turn it out onto a floured surface and cut into desired shape using a sharp knife or cutter. And fill with prosciutto and fig spread, pizza toppings, taco toppings, ham and cheese, you’re only limited by your imagination!


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