If the dough only has flour and oil instead of water will it proof? And should I use the same amount of yeast as I would if using water? In the case that water is needed, what is the minimum proportion that will make the dough proof?
I'm working on a pastry recipe which ingredients are:
- 500 g flour
- 250 g sugar
- 250 ml EVOO
- 5 g ADY or 25 g fresh yeast
- 1 tbsp aniseed
- 1 tbsp cinnamon
The “Tortas de Algarrobo” are andalusian olive oil cookies. The traditional recipe is the same the Arabs brought with them hundreds of years ago: sugar, cinnamon, aniseed, almonds, flour and oil, without any additives. The list of ingredients for the ones I buy which are the ones I like and want to do is: flour, sugar, EVOO, aniseed, cinnamon, almonds and yeast. When I do them I get a crunchy cookie but the ones I buy are tender, which makes me wonder if the yeast I use is working.