грандмастер 1

3 тесто из батата
2 дрожжи
2 яйцо
3 молоко

с 2 молоком 60\40

3 dough of sweet potato
2 leavening agent
2 eggs
3 milk

At Artisan 4

At Master 2 cooking, you can replace 6 dough with 5 dough, and it works 100% of the time (as of july 2017).

Just did 900 batches using 3 dough instead of 6 with not a single failure at Master 2.

3 dough, 2 leavning, 2 eggs, 3 milk
100% at Prof 5 (August 2017)

Master 10 3 Dough confirmed 11 Aug 2017

For beginners, use 6 Dough. It worked for me. I tried using 3 instead of 6 and failed two times.

As in September, 2017

@edit: Current recipe is 6 dough. Don't bother with old comments, as 3 dough was the quantity used in an older build of the game.

EDIT 02.10.2017:
I did some further testing and it seems to depend on the type of dough you're using.
With Wheat dough, just using 3 will fail almost every time.
With Potato or Corn dough however, 3 works 100% of the time.

This might be a bug. So in short, be smart and save resources by using 3 potato or corn dough.
Or test it yourself people; I'm just presenting my findings here. (Master 15 Rank)

The Cooking tab lists 3 dough on the table but 6 when you hover over the recipe name and 6 when you click on this recipe page. The 3 might be confusing people. The above answers for 6 are correct... dough is cheap, use 6!

For all you non-believers: I don't know what you are doing wrong, or what dough you use, but here are two videos proofing that it is possible to use only 3 dough (wheat and corn in these examples) for making it. I am Master 8 now but I have used 3 dough since I was Artisan 8ish. I did not try every type of dough, but as of yet I didn't fail with any type of dough I used.

Proof with Wheat Dough.
Proof with Corn Dough.

3 dough works 100% of the time even at low skill.

https://i.imgur.com/OR2Ev7Y.png

People downvoting are just dumb, 3 potato dough works perfectly fine, and yes this is probably a bug.

Hello. Master 2 Chef here looking to clear up some confusion. Potato, Sweet Potato and Corn are more potent than Wheat and Barley when made into Flour and Dough. I'm not sure by how much but for THIS recipe it seems to be 2 times as potent. That is why you can use 3 POTATO/CORN/SWEET POTATO Dough over 6 WHEAT/BARLEY Dough.