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Crazy dough Bread - 1 dough that can make a variety of breads from Pizza to Cinnamon Rolls.

Crazy Dough: One Easy Bread Recipe with Endless Variations

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Hi Bold Bakers!
First things first, what is Crazy Dough? Well what if I told you that from one simple yeast dough you can get endless variations of completely different breads, from pizza dough, naan, focaccia, cinnamon rolls and even loafs of cheesy bread. All you need is this one easy master recipe.

This unique dough starts with the basics: flour, water, yeast and sugar. But it gets a texture and flavor boost from a few eggs and rich creamy yogurt. And like many of my doughs you do not need to mix this dough on a machine, you simply mix it by hand and let it ferment.

With this seriously crazy dough base you can add sweet or savory toppings and stuffings. You can roll, twist and bake this into a variety of shapes, allowing you to successfully experiment with all kinds of different bread based baked goods. I’ve created an amazing series of 8 different recipes around this one dough that I will release over the next 8 weeks. You will be blown away by how easy this is to make and how versatile it really is. My favorite thing to do is whip up this master recipe and keep it in the fridge all week long to be turned into whatever my friends and family are craving that day. No special machine needed, and messy kneading. Give this a try and you will see why this is called Crazy Dough.

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Get all of my Crazy Dough Bread Recipes:

And don’t miss my Crazy Cookie Dough for endless cookie possibilities!

5.0 from 16 reviews
Crazy Dough
Prep time
Total time
  • ½ cup ( 4floz/120ml) milk
  • 1 teaspoon sugar
  • 2 teaspoons dry yeast
  • 3⅓ cup (16½ oz/500g) all-purpose flour
  • 1½ teaspoon baking powder
  • 1½ teaspoon salt
  • ¾ cup (6oz/180g) plain yogurt
  • 1 whole egg*
  1. In a small jug stir together the lukewarm milk, sugar and yeast. Let stand for 15 minutes until yeast activates. It will become foamy and start expanding.
  2. In a large bowl combine the flour, baking powder and salt.
  3. In a separate bowl combine the yogurt and the egg
  4. Once the yeast has activated add the yeast mixture and yogurt egg mixture to the dry ingredients. Using a fork stir everything together until it forms a loose, sticky dough.
  5. If the dough is too dry, add a little bit of milk or water. If it is too soft, add just a little bit of flour.
  6. Once all the ingredients are combined gently knead/ fold the dough together until it forms a rough ball.
  7. Cover the dough tightly with cling wrap and a tea towel and place in a warm spot to proof for 2 hours.
  8. Once the dough has risen it should be about double in size. From here you can take this crazy all purpose dough and make it into any of the following things!
  9. Cheesy loaf, pizza, naan bread, savory stuffed roll, classic cinnamon rolls, pretzels, jalapeno and cheese stuffed dinner rolls, and braided Nutella loaf.
  10. Keep it in your fridge for up to 4 days. You can freeze it, too.
*If you don't eat eggs leave it out and add a little more milk.


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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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  1. esad on August 22, 2017 at 10:14 am

    Love the crazy dough! I am new to baking and I’ve made the crazy bread half a dozen times so far in the last 2 weeks and my family goes through the bread so quickly it’s ridiculous. Each time the loaves have been delicious but the results seem just a little off to me. So I have a few questions that I hope you or another more experienced baker can help me with.
    1) I need to make larger batches of dough so that I can freeze and refrigerate some. What are the measurements if I want to double or triple the amount of dough I want to make at once. Do I double or triple all ingredients including the amount of sugar and yeast used?
    2) My loaves seem small. I’m thinking this might be because I’m using Pyrex glass pans and they might be bigger than metal pans, which I don’t have. So I’m thinking I may have to use more dough in each pan. Also, do I need to adjust baking times or temperature because of the glass pans?
    3) After I proof the dough for 2 hours if I don’t want to use all of it immediately and want to refrigerate or freeze some of it what’s required. Can I just take some of the proofed dough out of it’s proofing bowel and wrap it in plastic wrap and pop it into the fridge or freezer? Do I need to oil the plastic wrap I’m wrapping the dough in first or doing something else?
    4) If I’m taking the dough out of the freezer for baking do I leave it wrapped and on the counter to thaw out, or do I unwrap it and put it in a bowel to thaw? And does it need to proof/rise again once it’s thawed out before I can bake it?
    5) If I’m taking the dough out of the refrigerator do I need to leave it on the counter to warm up first and does it need to rise again before I can bake it?
    6) When mixing each batch sometimes my dough seems a little too wet or dry and I have to tweak the dough each time. So, I’m thinking scooping my flour directly from the bag of flour might not be the correct way when measuring out my cups of flour. How do I consistently get/measure my cups of flour. I’ve read somewhere about fluffing the flour first before scooping it, or is there another way I’ve not found yet that should be used?

    I apologize for all of the questions but baking is completely new to me and I’ve found so much conflicting info on the web.


    • Gemma Stafford on August 23, 2017 at 2:59 am

      Wow! What a lot of questions, but you are hitting the nail on the head, they all have relevance.
      First things first:
      The most accurate way to measure is to weigh the ingredients. Cup measurements are an informal way to measure, and provided you are consistent they will work, the weight is not so important, as they are proportional, based on volume. What will matter then is the addition of liquids, you may indeed need to add a little more, or less to bring the dough together in a clean ball. This is what a practiced cook would do, just add a little more water or milk to bring it together, so that is not a problem.
      A dry dough will not proof as well as a wetter dough, it needs the liquid to expand, so try to get to where you have a dough which has formed into a ball, but is still elastic enough to rise.
      Proofing is crucial to the result. In a worm place the dough will happily expand in an hour or two. In a cooler place it will need all of the time, and in a cold place even longer. Wrap it up well to proof it, cover it down and it will retain the temperature. This will solve the ‘small loaf’ thing. The dough should fill the pan to about 3/4 full for the second proofing, then the rise will come to the top of the pan, and continue in the heat of the oven, the type of pan is not so important, but the oven temperature is. Check your oven to make sure it is operating properly.
      When making a large batch of anything you need to replicate the recipe exactly. the thing that may change is the liquid measurement. Again this depends on so many things, the flour used, the humidity in the atmosphere etc. It is harder to mix a large batch, and I presume you mean just for family, so not commercial quantities, this would need a machine to mix properly.
      Freeze the dough in an oiled plastic bag or wrap. store in a sealed container in the freezer if you can. Remove the portion you wish to use, unwrap it as soon as possible, thaw, and proof for baking in the pan you are using. Flat breads do not need a second proofing.
      When your dough seems wet, after the first proofing, land it on to a good pile of flour on the table, this will resolve this for you, really quickly. It takes very little liquid to make a difference to a dough.
      I hope this helps.
      Gemma 🙂

  2. Caroline Hellemans on August 20, 2017 at 12:56 pm

    I love this recipe! ❤ Never dared a recipe with yeast but this works great! Really had fun making the bread. I used a muffin tin to make individual portion which worked great.
    Great taste! I have endless ideas for more bread now 😀 Thank you for inspiring me! X

    • Gemma Stafford on August 21, 2017 at 1:57 am

      That is what I love to hear Caroline! A convert to yeast baking.
      now go to the no knead breads! ( this is a basic bread recipe which can be baked as rolls, as a loaf, pizza etc. The brioche one is fab too, get to it!
      Gemma 🙂

  3. Johanne Louise on August 16, 2017 at 8:52 am

    Hi Gemma

    Since I came across yr Crazy Dough I just try so many recipes that You Put like the stuff spiral rolls was my first one I put cream-cheese with supersata dry meat its a meat made with pork as Im in an Italian Family we have it on hand I ground that up put shallots salt pepper red peppers dice jalapenos small amount dice really anything I could think of I had …what a Beautiful rolls after the last proofing Everyone went crazy for this recipe in my family and my 2 Best friends…I have tried Cinnamon Rolls 5 times now…I even made Doughnuts pizza, Herb Bread with minced garlic even raisin bread this is so fun to make the ideas are so easy to think of Gemma I listen to you today I’m trying the Pretzels and Naan bread also Focaccia bread with blk olives…’s amazing

    I had a question how to make sour dough bread an easy recipe as I love this bread but it’s too long to make please let me know on my email

    Thank you Gemma *****

    Johanne Louise Laval, Que .Canada

    • Gemma Stafford on August 17, 2017 at 2:15 am

      Hi Joanne,
      wow! you are really getting the idea, and becoming a great recipe developer too, well done you!
      The principle behind sourdough bread is the development of natural yeast from various environmental sources, in a starter, which has to be kept live, so that it can be used, and fed, and used, sometimes for many years.
      The no knead bread I have here on the website ( is a basic fermented bread dough, which is what a sour dough is. The difference here is that there is a small amount of yeast added to get it going. The longer you allow the dough to ferment in a cold place, the more sour will be the result. You can actually keep this as a starter too, but it is like having a pet, and you will need to attend to it regularly.
      I am expecting great things from you now! Do keep in touch, it is a great help to ther bold bakers,
      Gemma 🙂

  4. enice Buo on August 15, 2017 at 1:03 pm

    Hi Gemma
    What Can I use to substitute yogurt? Does sour cream works?

  5. Catherine (Clare, Nova Scotia) on August 15, 2017 at 9:39 am

    Hi Gemma! I was going to ask questions about using Greek yogourt, bread flour and how to manage frozen dough, but they’ve been asked and answered in other comments – goes to show, it pays to look before you leap 🙂 So thanks for preemptively answering my questions lol. My husband has been experimenting with baking with varying degrees of success (he’s not one to follow recipes), but always tasty haha. I’ve pretty much abandoned the kitchen in the past 7-8 years (depression/anxiety), but am now ready to take one first step, and I chose your crazy dough – I finally have all the ingredients and will (try my best to) make it later today. Think I’ll go for pizza (you should try using spicy Hungarian salami instead of pepperoni) – comfort food and a good reward 🙂

    Thank you for all your wonderful videos – your passion and zest really shine through. Luv ya.

    P.S. You might enjoy this series on 18th century cooking – lots of fascinating historical info, methods, ingredients, utensils – his boiled puddings are really intriguing. Lots of baking

    • Gemma Stafford on August 18, 2017 at 2:20 am

      Hi Catherine,
      Forgive me if this comment has been answered, I have had some trouble with the website. I have had a quick look at the Townsend video, and am looking forward to taking a closer look when I get some time. Very interesting on many levels.
      Thank you for your suggestions too,and yes, this dough will take a lot of adjustment, so have at it!
      It is great that you are baking with us Catherine, and I am delighted to have your input,
      Gemma 🙂

  6. Rasoul on August 15, 2017 at 4:01 am

    Am i able to use plain flour instead?

    • Gemma Stafford on August 18, 2017 at 3:53 am

      Hi there,
      Yes, plain flour is all purpose flour. You add a raising agent, like baking powder to this to make it rise.
      Get baking Rasoul!
      Gemma 🙂

  7. Pam on August 14, 2017 at 5:20 pm

    Hi Gemma Greetings from NZ😀
    Just madeyour crazy dough into 12 bread rolls.
    Texture lovely and light and soft.
    Crazy recipe but GREAT results.
    Thanks for sharing ☺

    • Gemma Stafford on August 15, 2017 at 1:45 am

      I am happy to have you with us in your beautiful country Pam, thank you for letting me know,
      Gemma 🙂

  8. Kiki Damayanto-Amar on August 14, 2017 at 2:12 am

    Can I make donut with this dough?

    • Gemma Stafford on August 14, 2017 at 3:20 am

      Hi there,
      Yes, my Mum did this and said it worked well for her. Proof it well,
      Gemma 🙂

      • Kiki Damayanto-Amar on August 18, 2017 at 12:32 am

        Fried or baked donut?

        • Gemma Stafford on August 18, 2017 at 12:44 am

          Kiki, you can fry this dough too, 180C in your fryer. Take care around oil, if oyu are using a pan for this you can shallow fry them,
          Gemma 🙂

  9. nouha on August 12, 2017 at 6:29 am

    Hello Gemma,
    I tried making the dough today, but it turned out really sticky no matter how much flour I added and that was only problem with it. Any suggestion on what might have went wrong?
    Thank you.

    • Gemma Stafford on August 12, 2017 at 11:23 am

      Hi there Nouha,
      Flour in different places behaves in different ways, depending on how, where, when, and even the type of wheat being milled. It absorbs liquids differently too, depending on humidity, temperature etc. It is much easier to add more than to take some out! So, next time stop when the dough comes together into a clean ball. This is what you want. Add 3/4 of the liquids in one go, then the remainder more slowly, until the dough comes together. That is the secret!
      I hope this makes sense to you. Do not give up!
      Gemma 🙂

      • sara on August 16, 2017 at 3:11 am

        hey gemma thank you for the amazing recipes that you make i just wanted to know when i make the dough and freeze it when i need to pop it out and use it should let it proof again before using or not, if saw how long should i let it proof

        • Gemma Stafford on August 16, 2017 at 8:43 am

          Hi Sara,
          This depends on the use!
          Freeze it, get it out of the bag as soon as you can. Then allow to defrost, cover, and proof. If it is for a flatbread you will not need to proof it, just get it back to room temperature.
          A little practice will teach you a lot!
          Gemma 🙂

  10. katty on August 11, 2017 at 9:34 am

    Hello Gemma.. ..i love all your recipes….i just discovered your videos on YouTube and can’t wait to try them all.. ..i was wondering if I could leave out the yogurt or substitute it with something else… Thanks

    • Gemma Stafford on August 14, 2017 at 2:48 am

      Hi Katty,
      Yes, you can make a buttermilk substitute, use the recipe here on the website. ( What you are looking for is the acid ingredient, it plays to the other ingredients to lighten and leaven the dough,
      Gemma 🙂

  11. Lori on August 8, 2017 at 9:45 am

    Hi! Forgive me if this has already been asked. Can this be frozen? If so, what are the instructions for use after being frozen. Thank you!!

    • Gemma Stafford on August 10, 2017 at 2:53 am

      Hi Lori,
      forgive me if I am repeating this response, the website was having a health check, and some comments seem to have disappeared.
      Yes! I freeze dough all the time. You can place it in a plastic bag. Add a teaspoon of oil, and squish it around the bag, then pop in the dough, in the portion you wish to use, and freeze.
      Do this after the first proofing. When you remove it from the freezer, remove the plastic bag as soon as you can. The dough will defrost quickly. You then proof it in its shape for baking. Flat breads really do not need proofing, just roll and bake. Do not leave it in the freezer for more than a month or so, fresh is best!
      Gemma 🙂

  12. salman on August 7, 2017 at 7:11 pm

    hi Gemma,
    I tried the dough recipe but it turned out dry on the outside and it was tough and it didint want to strech when i tried to make pretzels .Is there any recommendations to solve this problem

    • Gemma Stafford on August 8, 2017 at 5:16 am

      Hi Salman,
      Proof it adequately! It is always hard to wait for a dough to rise, but it is essential to give it time, it will not be rushed.
      Try it again, and wait, you will see the gluten strands in the dough if you pull it up a little, and then you can proceed,
      Gemma 🙂

  13. Sameera on August 7, 2017 at 5:56 pm

    What type of yeast have you used? Instant or active dry yeast?

    • Gemma Stafford on August 8, 2017 at 5:23 am

      Hi Sameera,
      I generally use Active Dry yeast, but I am not too fussy when I am sponging it. Instant yeast is generally finer in grain, and incorporate more easily when being added straight into the flour, you can choose for most recipes. Always sponge the Active Dry for best results,
      Gemma 🙂

  14. alvinfcl on August 7, 2017 at 10:47 am

    Thanks Gemma for this wonderful dough recipe. I’d try the bread and also freeze half of it for pizza. The bread turn out OK as we might over bake it by few mins. but well we will try again 🙂 . We just make the Pizza today with the balance, and it turn out fantastic, my Son love it so much and ask me to make more next time. Thanks again

    • Gemma Stafford on August 8, 2017 at 5:55 am

      Hi there,
      You may also have under proofed the bread! The first proofing is really important, it hates to be rushed!
      I am happy that the pizza worked out well for you, thank you for letting us know,
      Gemma 🙂

  15. Nicholas sapp on August 6, 2017 at 3:52 pm

    Hi, Gemma
    I am 13 years old and ran across your youtube channel and since I love to bake I clicked on it. Ever since I have been watching ever single video and I can stop. Lots of your recipes I take to teacher around my middle school and to my home ec class. I love your videos you are a great pastry chef and you are great at what you do.
    Much love Nicholas.

    • Gemma Stafford on August 7, 2017 at 2:01 am

      Hi Nicholas,
      I am very happy to have you here with us. It is great that you are developing an interest in baking, it will give you a skill for life, well done.
      Stay tuned, lots more to come!
      Gemma 🙂

  16. Smriti Jhamb on August 6, 2017 at 7:53 am

    Which type of yeast did you use- active dry yeast or instant dry yeast?
    And I want to ask you something more.
    Whenever I bake Bread, it gets super hard and crispy on the outside. It isn’t anything like bread. I tried 2 different recipes but everytime the same thing happened. But I didn’t give up. I want to try your recipe too. But do you have a clue where i might have went wrong so i can make this bread successfully

    • Gemma Stafford on August 7, 2017 at 2:42 am

      Hi there Smriti,
      Yes! I do have an idea where you are going wrong!
      Proofing is what develops the texture in your bread. When we start baking with yeast we tend to be a bit impatient. The kneading and first proofing of the dough is really important, this is what develops the structure of the bread, so it is vital to get this right. Practice makes perfect. Take a look back at the videos, see also the no knead dough video, this will show you what the dough should look like before you form for the second proofing, and baking. I do hope this is of help to you, let us know!
      Gemma 🙂

  17. salman on August 6, 2017 at 12:50 am

    Hi, Gemma,
    I was wondering what consistency should the yogurt be thin or thick btw I love your recipes.

    • Gemma Stafford on August 6, 2017 at 2:41 am

      Hi there,
      It really does not matter for this dough, what you are looking for is the acidity. Greek/strained yogurt adds richness too, but Greek style yogurts are often thickened artificially, so a regular natural yogurt will be better than that! If oyu use a thin yogurt, you may need to pull back the liquids a little,
      Gemma 😉

  18. Alexis H on August 5, 2017 at 12:13 am

    Hello. Do you have suggestions for modifying this recipe to incorporate sourdough starter? Always looking for ways to use the “discard” starter that I can’t bring myself to discard. Thank you!

    • Gemma Stafford on August 5, 2017 at 1:27 am

      Hi Alexis,
      You can use a starter in any dough really, but remember it is a starter, and so you need to allow time for fermentation. Look at the No Knead recipes here on the website. all of these will take a starter, a proofing, and a slow fermentation in the fridge. You will see that that amount of yeast used in these recipes is small, the rest develop in the dough over time. Give it a try! the no knead one I mean, then you can use that dough as a starter too!
      Gemma 🙂

  19. Julie on August 2, 2017 at 8:00 am

    Hi Gemma

    I would love to try your dough for making birthday buns and cinnamonrolls but I’m on vacation the week up to my birthday. Therefore I would love to have the dough prepared and keep it in the freezer. But for how long can it be in the freezer without compromising the dough?

    • Gemma Stafford on August 2, 2017 at 6:52 pm

      No worries Julie, keep it in the freezer for 4 weeks and just make sure it is well wrapped up. 🙂

  20. Miranda on August 1, 2017 at 6:36 pm

    Hi Jemma
    In your crazy bread recipe, why do you have baking powder and yeast?
    I wasn’t sure. I want to make the cinnamon buns
    Thank you,

    • Gemma Stafford on August 2, 2017 at 12:57 pm

      Hi Miranda,

      Yes you do. I know it’s really weird but having the two allows you to use the dough for so many different recipes.

      Hope this helps,

  21. Gabriel Jimenez on August 1, 2017 at 5:49 pm

    Hi Gemma, I simply love all your recipes and Youtube videos. The way you explain the instructions is very easy to follow. I just made the crazy dough today and I am making dinner rolls with it. I am still waiting for the dough to finish the proof process, but I just have the feeling the rolls will come out great because the texture and smell of the dough is so great. Anyway, thank you for all that you do and the amazing recipes you make. If you would make a corn bread recipe video on Youtube it would be beyond awesome! Sorry for the long message. Thank you!

    Best regards,


    • Gemma Stafford on August 3, 2017 at 2:49 am

      Hi Gabriel,
      Thank you for your very kind comments. I am really happy that this recipe is suiting you, I wish you great success with it.
      I have added cornbread to my to do list, again! I keep getting distracted with other ideas!
      Thank you for being in touch,
      Gemma 🙂

  22. MonicaB on August 1, 2017 at 10:55 am

    Hi Gemma!
    Thank you so much for this recipe! My husband and 3 girls loved the pizzas we made! I do have a question, I took some of the dough to make hamburger buns, they turned out good but a bit thin. I did proof them and they were a good height when I put them to bake, but flattened a bit and got a bit dense. It’s my first time ever making bread (thank you for taking the fear away ?) so I’m not sure if I missed anything that you usually do. Any suggestions to keep them a bit thicker and more airy?
    Thank you!

    • Gemma Stafford on August 3, 2017 at 3:02 am

      Hi Monica,
      This recipe is not the ideal one for burger buns! Burger buns tend to be a softer thing. I would use the no knead recipe for Brioche, here on the website. You can knead this too. I think if you make two changes to this recipe, number one change it to 2 teaspoons of yeast, sponge it in water rather than milk, and brush the buns with melted butter before you bake, you should finish with a soft roll, which will be light. The meat should be the star of the show really. Experiment with this recipe, you can actually knead it too if you need it to be quicker. I hope this is of help,
      Gemma 🙂

  23. Shaina on July 31, 2017 at 10:53 pm

    Hi Gemma!

    I loveeee all your recipes! I made your creme brûlée a few days ago and my boyfriend said it was the best he’s ever tasted!

    I really want to try this crazy dough recipe. I went to my grocery today to pick up the ingredients but I was only able to get Greek yogurt. Will this be ok to use? I know the recipe said plain but there was none available to buy.

    • Gemma Stafford on August 1, 2017 at 1:50 am

      Hi there Shaina,
      Greek yogurt is a strained natural yogurt, this is what thickens it. What matters is that it is not a flavored one. This will work well in all of your baking, what matters in this recipe is the acid/cultures.
      I hope this helps, and that your boyfriend, and you, will enjoy this one too!
      Happy baking,
      Gemma 🙂

      • Shaina on August 7, 2017 at 3:17 am

        Thanks so much Gemma! I made the stuffed rolls and they were amazing! Everyone loved them! Can’t wait to try all the other recipes. Will post a pic soon. ?

        • Gemma Stafford on August 8, 2017 at 6:10 am

          hi Shaina,
          That is so good to hear, thank you for letting me know, I am happy that you are baking with us,
          Gemma 🙂

  24. Safa on July 29, 2017 at 10:01 pm

    Hello Gemma!!

    Wow, I cannot wait to try this!! The first recipe I want to try is the stuffed bread, but I will stuff it with a mixture of olive oil and zaatar mix (dried thyme, sesame seeds, sumac and salt), inspired by the country I reside (Lebanon).

    I do not have milk at the moment, can I add extra yogurt or substitute with water? The yogurt I have is the kind we use a lot in the middle east, very liquid and not strained, aka Laban.

    Thank you so much!


    • Gemma Stafford on July 30, 2017 at 2:00 am

      Hi Safa,
      You can use water, with your yogurt. You do not need to add more yogurt really as what we are looking for in this dough is the acid of the yogurt, and it will be sufficient.
      Your mix sounds delicious, well done, I hope it all works well for you, and that your family enjoy your baking. I shall be looking out for your Zaatar mix! it sounds fabulous!
      Thank you for telling us about this,
      Gemma 🙂

  25. Anita Sherman on July 28, 2017 at 12:32 pm

    This dough is crazy versatile and crazy perfect. After getting the recipe, It’s become a staple. I keep a couple of doughs in the fridge weekly. It’s the go to snack for the kids when they’re doing the afternoon-rummage-for-eats-in-the-fridge routine with friends. They use an ice cream scoop full of dough and make mini-personal pizzas or soft pretzels in the convection toaster oven. Sometimes they make carnival style fried dough sprinkled with cinnamon and sugar. It puffs up really well in the hot oil. If you have kids, this is a must have item for your fridge.

    • Gemma Stafford on July 29, 2017 at 3:22 am

      Hi Anita,
      This is so good to hear, this is a win win! the kids are also learning to bake, and the point of it too!
      Thank you for this great contribution and idea here, it will help other bold bakers. I will be getting the forum up and running soon and this is just thet type of contribution I will be looking for, we can learn from each other!
      Gemma 🙂

  26. E on July 27, 2017 at 3:21 am

    Hi Gemma,
    We have made this crazy dough rescipe three times now. I love that you can gust split the dough off and make a small loaf of flavored bread for soup and then make pizza and dessert all at the same time. I’ve made the Nutella bread ( the most recent one was a full loaf that was, I kid you not, devoured (yes that is not a hyperbole) by my coworkers in half an hour!). We have also made rosemary bread, pizza, and nan all turned out wonderfully.
    Thank you very much. You are a joy to watch and a household name in my house 🙂

    • Gemma Stafford on July 27, 2017 at 8:23 am

      Now, this is what I love to hear, baking, eating and sharing, it cannot get much better.
      Haha! My name is a household name in many houses, not always a good thing!!
      Have fun with this, it is great that you are with us,
      Gemma 🙂

  27. cchocomint on July 26, 2017 at 5:22 am

    Hi Gemma,

    After I take out the dough from the fridge, should I bring it to room temperature or can I just directly work the dough?

    Thank you.

    • Gemma Stafford on July 28, 2017 at 1:13 am

      Hi there,
      I tend to start working it right away, it will come to room temperature quickly, it is easy to work with it when it is chilled. If it resists, relax it for a few moments, covered, then go back to it, proof it, and BAKE!
      Gemma 🙂

  28. Sam on July 24, 2017 at 7:01 pm

    Hi Gemma!

    Was considering making your cinnamon rolls later this week as a treat. What’s the difference between using your crazy dough recipe vs the previous cinnamon roll dough recipe you have (from like 2014)?

    • Gemma Stafford on July 25, 2017 at 2:02 am

      Hi Sam,
      either one of these will be good for you. The no knead recipe ( is a family favorite. This is a fool proof dough, and it makes light of the job as the fridge does a lot of the work!
      do try one, or both! You can let us know what you think,
      Gemma 🙂

  29. Dara Rios on July 24, 2017 at 11:13 am

    Hi Gemma. I’m doing the recipe today but I realized that I only have 2 cups of all purpose flour. Can I use Self Rising flour for the rest or I should make a smaller batch? I love this idea of Crazy Dough ❤️

    • Gemma Stafford on July 25, 2017 at 3:17 am

      Hi Dara,
      Yes, for this recipe you can do this, and omit the baking powder, it should be perfect!
      Gemma 🙂

  30. Izza on July 24, 2017 at 10:20 am

    Can we let the crazy dough set over night instead of 1 or 2 hour

    • Gemma Stafford on July 25, 2017 at 3:18 am

      Hi Izza,
      Yes, but do it in the fridge, it will proof slowly there, it will come back to room tenmperature quickly when you knock it back to shape it, then proof it again,
      Gemma 🙂

  31. Rachel on July 24, 2017 at 10:07 am

    Hey Gemma Can I replace the all purpose flour with Bread Flour.

    • Gemma Stafford on July 25, 2017 at 3:20 am

      hi Rachel,
      Sure you can! there is little enough difference in the protein/gluten content – about 2% or so.
      You can also knead this a little longer, or use a mixer with a dough hook if you have one. all will be well,
      Gemma 🙂

  32. Ngas on July 24, 2017 at 4:35 am

    Hi there, does this work with whole wheat flour? If yes (I really hope it does), do I need to change something in the recipe?

    Thank you!

    • Gemma Stafford on July 24, 2017 at 7:17 am

      Hi there,
      Yes, and no!
      The gluten in whole wheat flour is less available than in all purpose flour. A mix of flours would work for you. If you can find a strong brown/whole wheat flour this will help, and use it with a strong white one. A bit of experimentation required!
      Gemma 🙂

      • Anne on August 20, 2017 at 5:33 am

        Hi Gemma,

        Could I make the dough with wholemeal spelt flour? Or with older wheat sorts like Emmer and Einkorn, must it be a flour that contains gluten, arrowroot wouldn’t work (only partially?)?

        What do you mean by “strong” wholemeal wheat flour/white flour?!

        Could I use homemade fermented coconut yoghurt instead of plain yoghurt?

        I know the result would be quite different, but hopefully still ok!

        THX beforehand


        • Gemma Stafford on August 21, 2017 at 2:20 am

          Hi Anne,
          This dough will work very well with wholemeal spelt flour. this is usually a finely ground flour, and will have a great gluten content, as high as 13%, which is as good as it gets without improvers.
          Do try it, you may need to watch the liquids, I suspect it will take less than the recipe, as it will be less absorbent. Let us know how you get on,
          Gemma 🙂

  33. Hanamasa on July 24, 2017 at 2:27 am

    What can i use to substitute the yogurt?
    I don’t have any and i don’t think i’ll get it anytime soon

  34. Elysia on July 23, 2017 at 5:55 pm

    Hi Gemma! You are seriously my favourite person to go to for amazing and simple recipes!! Anyway, I would love to try this recipe but I don’t have plain yogurt, only vanilla Greek yogurt. Can I still use Greek yogurt or do I Have to go out and buy some plain Yoghurt?

    • Gemma Stafford on July 24, 2017 at 1:53 am

      Hi Elysia,
      Greek yogurt is a strained yogurt. A Greek style yogurt may be thickened to mimic the texture of the Greek/strained yogurt.
      This will still have the cultures so it is perfectly usable, though the protein level is lower. Vanilla will be good, i would not so much use any other flavored yogurt, they often have other ingredients too.
      Gemma 🙂

      • Elysia on July 24, 2017 at 2:00 am

        Thank you so much! I actually made the bread earlier today just to see how it turned out with the Greek yogurt and it turned out great! Just another amazing recipe from an amazing person 🙂

        • Gemma Stafford on July 24, 2017 at 7:34 am

          Thank you for letting me know, I appreciate it,
          Gemma 🙂

  35. Radeyah Hannah on July 23, 2017 at 10:13 am

    Is it possible to use curd rather that yogurt.

    • Gemma Stafford on July 23, 2017 at 12:32 pm

      Hi there,
      Yes, you can do this, what you are looking for is the acid element of the curd, this will work for you,
      Gemma 🙂

  36. Audrey on July 22, 2017 at 9:22 pm

    Dear Gemma
    But i do have a few question though.

    1. can we actually put in some wholemeal flour into this recipe? ( not to make it fully whole meal.)
    2. When i bake the chesse loaf bread the crust tends to be super hard same goes witht he savoury bread too. is there other way to make it not so hard. or it is just like that? Cause this is the first time i made bread, and im thinking it will be like a sandwhich loaf. BTW can we make use the dough to make into sandwhich loaf?

    My gal is loosing her baby tooth so she has shaky tooth here and there a soft bread would definitely please her.

    I have tried your naan, ( we stuff it with chesse!! YUMS!!) savoury bread, pretzel, and been constantly making all these crazy dough batches by batches!! thank you so much for this awesome recipe. OFF to make another batch!!! can’t wait for the cinnamon roll to come!!! PLEASE MAKE MORE!

    • Gemma Stafford on July 24, 2017 at 7:43 am

      Hi there Audrey,
      You can make the crazy dough using 1/2 and 1/2 white and whole meal flour, use a strong one if you can find it. The gluten in whole meal flour is not as available as it is in white, so this will help.
      It sounds like your bread is under-proofed! The kneading step, and the proofing step is very important to a good result. This will prevent a hard dough, and it will be easier to work with too.
      Bread making is a learning curve, and it takes a little practice, keep at it, small things make a big differentce, and you will learn,
      Gemma 🙂

  37. Annisa on July 22, 2017 at 12:31 am

    Hai gemma, lately you’ve been my inspiration for baking.
    I love all your recipe, it all turns out great ❤
    Gemma, can i use this crazy dough for making donut ?
    I still have a half of this crazy dough left, and my brother suggest me to make a donut.
    Hope you answer my question.
    Lots of love from indonesia ?

    • Gemma Stafford on July 22, 2017 at 4:35 am

      Hi there,
      Yes, and you can make a fried version, or a baked version, it will be good!
      Gemma 🙂

  38. Amna Tariq on July 21, 2017 at 4:09 am

    Hi Gemma
    I have been making all your recipes and they are great. Just wanted to ask if I can make cinnamon rolls from this same recipie of bread? Or do i need the same variation of adding butter in it?

  39. Jadelovebaking on July 21, 2017 at 1:58 am

    Hi Gemma,
    I’ve been following your crazy dough series from the start. I love this recipe. I have some suggested recipes for your crazy dough;

    * Garlic Bread
    * Pull Apart Bread (Monkey Bread)
    * Burger Buns
    * Fruit Loaf
    * Banana Bread

    Let me know what you think.

    • Gemma Stafford on July 21, 2017 at 2:01 am

      Hi Jade,
      This is a great list, some of these are very doable, others like the banana bread, and the burger buns may need a little tweaking of the recipe, still doable though. I will put on my thinking hat, thank you for taking the trouble to make this great list,
      Gemma 🙂

  40. Yvonne on July 20, 2017 at 6:59 pm

    Hi Gemma, can I substitute eggs with avocado or can I just add a mashed avocado in it?

    • Gemma Stafford on July 21, 2017 at 3:35 am

      Hi Yvonne,
      not sure what this will bring to the dough, but it is worth an experiment.
      It will add richness, but not so much used as an egg sub. If oyu hacve access to milled linseeds/flaxseeds, then this will be better for this task.
      I hope this is of help to you, check out the egg substitute chart here on the website for further information,
      Gemma 🙂

      • YVonne on July 21, 2017 at 6:11 am

        Hi thanks for ur prompt reply! I can just add avocado then ?

        • Gemma Stafford on July 22, 2017 at 10:53 am

          Hi Yvonne,
          sure! use about 1/3 of a cup of mashed avocado per egg required, it is not one I have used, but it is an accepted sub!
          Gemma 🙂

  41. acappuri12 on July 19, 2017 at 6:51 pm

    Hey Gemma, can I make a coffee bread with this crazy dough? Cause if you ever heard, it was something like roti boy.

    • Gemma Stafford on July 20, 2017 at 2:16 am

      Hi there,
      In the US coffee cake/bread is usually one which you would have with coffee!
      My Mum makes a heavenly coffee flavored cake, covered in a coffee fudge frosting, but it is not a bread. I will do this one day.
      I am not sure how coffee flavor would hold up in a yeast bread, but I would be prepared to give it a shot at some point.
      Roti boy type/Mexican/Malaysian soft buns do not have a coffee flavor in the roll, just on top, in the frosting. Leave it with me, i will have a go!
      Gemma 🙂

      • acappuri12 on July 20, 2017 at 6:28 pm

        Awwhhhh thank you gemma. You’re the best.

  42. Michelle on July 19, 2017 at 4:26 pm

    Today, I tried this recipe for the second time, first time it did not rise. Anyways, question about freezing it, or even keeping it in the fridge. Would you suggest preparing the whole job before putting it up? This would be an awesome time saver when I am baking for my Farmers Market sales. Tonight, I am making 2 plain loaves (full size) and 4 mini cheese loaves. They are still in the oven, but smell totally awesome! I’m thinking maybe I could do up some cinnamon rolls, pretzels and varies other breads and then just thaw (or warm up) on bake day. Leaving me with basically just the sourdough to have to completely work bake day.

    Any thoughts on this?

    • Gemma Stafford on July 20, 2017 at 2:44 am

      Hi Michelle,
      There is a technique use by commercial bakers, where they partially bake, and freeze. This ensures the rise is complete, and the refreshed product feels freshly baked.
      People do know the difference though, and bakers always worked through the night! I remember starting ovens at 4.30 in the morning, to get the baking started when working in a busy resort. I do not know what to suggest really, as I do not know what you have in terms of storage/oven space etc, this matters when trying to do a lot of baking, and at different temperatures. Chill and bake can work too, but this needs to be chilling at about -1 to +3C, not in the fridge.
      I hope this is of help to you, it is a challenge!
      Gemma 🙂

      • Michelle Hudson on July 20, 2017 at 4:10 am

        Thanks so much for the quick reply, I had not thought about partially baking before. I’m self – taught so every little tip helps! Your website has been a blessing and a joy, I am so glad I found you on YouTube. BTW, the bread came out a little dark on top, but other then that, it is an awesome bread! Light and fluffy, with a great flavor (even the plain).

        • Gemma Stafford on July 22, 2017 at 12:50 pm

          That is great Michelle, your oven temp may have been a little high for this bread. You can reduce the time either for a more even result.
          i hope this has been of help to you, best wishes for your baking,
          Gemma 🙂

  43. Suppezhang on July 19, 2017 at 2:07 am

    hi Gemma
    i’ve been following your crazy dough series from the start,, i wanted to try it since it is really crazy and so simple … but i’m having the problem from the 1st series, i don’t have the Yogurt, is there any substitute ingredient to replace the yogurt ?
    because in my country, Yogurt is so super expensive,,

    i did try to use your homemade yogurt, but the outcome was not thick enough,, please help,,, so i can try this endless crazy dough to make anything i want…. OMG this is awesome,, can’t wait see your reply about the replacement of yogurt,,

    • Gemma Stafford on July 20, 2017 at 3:55 am

      Hi there,
      there are a number of things you can do!
      You can strain your own yogurt to thicken it. you do this on the fridge, overnight. Use a sieve, lined with a clean, sterile, cheesecloth/fine cloth. the whey will separate leaving you with a thick yogurt. This is what Greek yogurt is!
      You can use a buttermilk/buttermilk substitute. I have one here on the website. This is about the acid ingredient, and the softening effect on the crumb.
      ( can make as little as you like of this.
      Gemma 🙂

      • Suppe Zhang on July 20, 2017 at 7:04 pm

        hi Gemma,
        thanks a lot, i will definitely try the butter milk,, i hope i can use it for many other recipes,
        looking forward to see your upcoming videos of Crazy Dough bread recipe…

        Amazing Gemma,
        Suppe Zhang 🙂

        • Gemma Stafford on July 21, 2017 at 3:16 am

          Thank you, that is very kind, stay tuned, lots more to come,
          Gemma 🙂

  44. Ramon on July 16, 2017 at 8:19 pm

    Hi Gemma!
    I like to use buttermilk powder ( i have lots) instead of plain yogurt… how do i go about it? Can i just add 3/4 buttermilk powder directly to the dry ingredients and and not adding water? Thanks!

    • Gemma Stafford on July 17, 2017 at 12:01 am

      Hi there,
      You can do this! I would mix it one part powder to four parts water. For this recipe I think you can use a scant 1/4 of a cup of powder, to 3/4 cup of water, to replace the yogurt. Do add the other liquids carefully, stop when the dough comes together, you do not want to over wet it, it will be a different mix without the yogurt.
      Gemma 🙂

      • Ramon on July 17, 2017 at 3:35 am

        Hi Gemma, Thanks a lot for the speedy reply. Will do as you suggested. I hope to perfect this recipe as i have so many stuffing ideas playing in my mind. We Filipinos love to eat… we have three snack time here ( a little after breakfast, a little after lunch and a little after dinner!!!) with this crazy dough , i can sell more bread online ( i have a small home-baked business). Thanks again and hope you won’t get tire answering questions about baking.

        • Gemma Stafford on July 17, 2017 at 9:26 am

          wow that is fantastic!!! Good luck with it and your creations. Keep me posted 🙂

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