Dough: Master Sweet Dough
Source of Recipe
posted by beth hayes at recipe circus
Recipe Introduction
You can use this dough to make one of the recipies listed after the basic dough recipe.
List of Ingredients
4 1/2 cups all-purpose flour
1/3 cup sugar
2 packages FLEISCHMANN'S Active Dry or RapidRise Yeast
1 teaspoon salt
3/4 cup milk
1/2 cup water
1/3 cup butter or margarine, cut into pieces
2 eggs
Recipe
In bowl, combine 1 1/2 cups flour, sugar, undissolved yeast,and salt. Heat milk, water, and butter until warm (105ø to115øF). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
Add eggs and 1/2 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make stiff batter; grease top.
Cover tightly with plastic wrap; refrigerate 2 hours or up to 2 days. Remove dough from refrigerator. Punch dough down.
Remove dough to lightly floured surface; divide in half or leave whole, depending on selected preparation.
==========================
LEMON NUT TWISTS
(use 1/2 of dough): In small bowl, combine 1/2 cup toasted slivered almonds, 1/3 cup firmly packed brown sugar, and 1 tablespoon grated lemon peel; reserve. Roll dough to 21- x
8-inch rectangle. Melt 2 tablespoons butter or margarine. Brush middle-third of dough (covering 7- x 8-inch portion) with 1 tablespoon butter. Sprinkle with half of filling. Fold one of the remaining dough thirds over filling. Brush folded dough with remaining butter. Sprinkle with
remaining filling. Fold remaining dough third over filling; pinch edges to seal. Cut into 8 (1-inch-wide) strips. Twist each strip two or three times. Place on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes. Bake at 375øF for
15 minutes or until done. Remove from sheet; let cool on wire rack. Drizzle with Lemon Icing (recipe follows). Makes 8 twists. Lemon Icing: In small bowl, combine 1 cup powdered sugar, sifted, and 4 to 5 teaspoons fresh lemon juice. Stir until smooth.
PEANUT BUTTER AND JAM TURNOVERS
(use 1/2 of dough): In small bowl, combine 1/3 cup creamy peanut butter and 1/3 cup jam; stir to blend. Set aside. Roll dough to 15- x 12-inch rectangle; cut into 20 (3-inch) squares. Place 1 rounded teaspoon of filling in center of each square. Fold each square in half to enclose filling, making a triangle. Seal seams with tines of fork. Place on 2 large greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes. Again, seal seams with tines of fork. Bake at 375øF for 15 minutes or until done, switching positions of sheets halfway through baking for even browning. Remove from sheets; let cool on wire racks. Drizzle with Vanilla Icing (recipe follows). Makes 20 turnovers. Vanilla Icing: In small bowl, combine 1 cup powdered sugar, sifted; 4 to 5 teaspoons milk; and 1/2 teaspoon SPICE ISLANDS Pure Vanilla Extract. Stir until smooth.
CREAM CHEESE AND JAM FOLDOVERS
(use 1/2 of dough): In small bowl, combine 4 ounces cream cheese, softened, and 2 tablespoons sugar; stir to blend. Set mixture aside. Roll dough to 16-inch square; cut into 16 (4-inch) squares. Place 1 rounded teaspoon cream cheese mixture in center of each square. Overlap two opposite corners of each square over center of cream cheese mixture; pinch to seal. Place foldovers on 2 large greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes. Bake at 375øF for 15 minutes or until foldovers are done, switching positions of sheets halfway through baking for even browning. Remove foldovers from baking sheets; let cool on wire racks. Spoon about 1/2 teaspoon jam on open ends of each foldover. Drizzle with Vanilla Icing (see recipe above). Makes 16 foldovers.
FRESH FRUIT KUCHEN
(use 1/2 of dough): Roll dough to 15- x 10-inch rectangle. Place on large greased baking sheet. Cut fresh fruit (such as apples, pears, plums, peaches, or nectarines) into 1-inch slices to measure 3 cups. Arrange in lengthwise rows on dough. Sprinkle Crumb Topping (recipe follows) between rows of fruit. Cover; let rise in warm place until doubled in size, 20 to 40 minutes. Bake at 375øF for 20 minutes or until done. Remove from pan; let cool on wire rack. Brush fruit with melted jelly or sieved apricot jam and/or drizzle
with Almond Icing (recipe follows). Makes 1 coffeecake. Crumb Topping: In small bowl, combine 1/2 cup all-purpose flour, 3 tablespoons sugar, 3/4 teaspoon SPICE ISLANDS Ground Cinnamon, and 1/4 teaspoon SPICE ISLANDS Ground Nutmeg. Cut in 3 tablespoons softened butter or margarine until mixture resembles coarse crumbs. Almond Icing: In small bowl, combine 1 cup powdered sugar, sifted; 4 to 5 teaspoons milk; and 1/4 teaspoon almond extract. Stir until
smooth.
BOUQUET COFFEECAKE
(use all of dough): Roll dough to 14- x 7-inch rectangle. Cut into 14 (1-inch) strips. Twist 2 strips together. Form into coil and tuck ends underneath. Repeat with remaining strips to make 7 coils. Place 1 coil of dough in center of greased baking sheet. Arrange remaining coils around center coil in circle with sides lightly touching. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes. Lightly beat 1 egg with 1 tablespoon water; brush on cake. With thumb, press deep indentations into centers of coils. Fill each with about 2 teaspoons raspberry or strawberry jam. Bake at 375øF for 20 minutes or until done. Remove from baking sheet; let cool on wire rack. Makes 1 coffeecake.
Shaping Bouquet Coffeecake: Place 1 coil of dough in center of greased baking sheet. Arrange remaining coils around center coil in circle with sides
lightly touching
List of Ingredients
4 1/2 cups all-purpose flour
1/3 cup sugar
2 packages FLEISCHMANN'S Active Dry or RapidRise Yeast
1 teaspoon salt
3/4 cup milk
1/2 cup water
1/3 cup butter or margarine, cut into pieces
2 eggs
Recipe
In bowl, combine 1 1/2 cups flour, sugar, undissolved yeast,
and salt. Heat milk, water, and butter until warm (105ø to
115øF). Gradually add to dry ingredients; beat 2 minutes at
medium speed of electric mixer, scraping bowl occasionally.
Add eggs and 1/2 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make stiff batter; grease top.
Cover tightly with plastic wrap; refrigerate 2 hours or up to 2 days. Remove dough from refrigerator. Punch dough down.
Remove dough to lightly floured surface; divide in half or leave whole, depending on selected preparation.
==========================
LEMON NUT TWISTS
(use 1/2 of dough): In small bowl, combine 1/2 cup toasted slivered almonds, 1/3 cup firmly packed brown sugar, and 1 tablespoon grated lemon peel; reserve. Roll dough to 21- x
8-inch rectangle. Melt 2 tablespoons butter or margarine. Brush middle-third of dough (covering 7- x 8-inch portion) with 1 tablespoon butter. Sprinkle with half of filling. Fold one of the remaining dough thirds over filling. Brush folded dough with remaining butter. Sprinkle with
remaining filling. Fold remaining dough third over filling; pinch edges to seal. Cut into 8 (1-inch-wide) strips. Twist each strip two or three times. Place on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes. Bake at 375øF for 15 minutes or until done. Remove from sheet; let cool on wire rack. Drizzle with Lemon Icing (recipe follows). Makes 8 twists. Lemon Icing: In small bowl, combine 1 cup powdered sugar, sifted, and 4 to 5 teaspoons fresh lemon juice. Stir until smooth.
PEANUT BUTTER AND JAM TURNOVERS
(use 1/2 of dough): In small bowl, combine 1/3 cup creamy peanut butter and 1/3 cup jam; stir to blend. Set aside. Roll dough to 15- x 12-inch rectangle; cut into 20 (3-inch) squares. Place 1 rounded teaspoon of filling in center of each square. Fold each square in half to enclose filling, making a triangle. Seal seams with tines of fork. Place on 2 large greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes. Again, seal seams with tines of fork. Bake at 375øF for 15 minutes or until done, switching positions of sheets halfway through baking for even browning. Remove from sheets; let cool on wire racks. Drizzle with Vanilla Icing (recipe follows). Makes 20 turnovers. Vanilla Icing: In small bowl, combine 1 cup powdered sugar, sifted; 4 to 5 teaspoons milk; and 1/2 teaspoon SPICE ISLANDS Pure Vanilla Extract. Stir until smooth.
CREAM CHEESE AND JAM FOLDOVERS
(use 1/2 of dough): In small bowl, combine 4 ounces cream cheese, softened, and 2 tablespoons sugar; stir to blend. Set mixture aside. Roll dough to 16-inch square; cut into 16 (4-inch) squares. Place 1 rounded teaspoon cream cheese mixture in center of each square. Overlap two opposite corners of each square over center of cream cheese mixture; pinch to seal. Place foldovers on 2 large greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes. Bake at 375øF for 15 minutes or until foldovers are done, switching positions of sheets halfway through baking for even browning. Remove foldovers from baking sheets; let cool on wire racks. Spoon about 1/2 teaspoon jam on open ends of each foldover. Drizzle with Vanilla Icing (see recipe above). Makes 16 foldovers.
FRESH FRUIT KUCHEN
(use 1/2 of dough): Roll dough to 15- x 10-inch rectangle. Place on large greased baking sheet. Cut fresh fruit (such as apples, pears, plums, peaches, or nectarines) into 1-inch slices to measure 3 cups. Arrange in lengthwise rows on dough. Sprinkle Crumb Topping (recipe follows) between rows of fruit. Cover; let rise in warm place until doubled in size, 20 to 40 minutes. Bake at 375øF for 20 minutes or until done. Remove from pan; let cool on wire rack. Brush fruit with melted jelly or sieved apricot jam and/or drizzle with Almond Icing (recipe follows). Makes 1 coffeecake. Crumb Topping: In small bowl, combine 1/2 cup all-purpose flour, 3 tablespoons sugar, 3/4 teaspoon SPICE ISLANDS Ground Cinnamon, and 1/4 teaspoon SPICE ISLANDS Ground Nutmeg. Cut in 3 tablespoons softened butter or margarine until mixture resembles coarse crumbs. Almond Icing: In small bowl, combine 1 cup powdered sugar, sifted; 4 to 5 teaspoons milk; and 1/4 teaspoon almond extract. Stir until
smooth.
BOUQUET COFFEECAKE
(use all of dough): Roll dough to 14- x 7-inch rectangle. Cut into 14 (1-inch) strips. Twist 2 strips together. Form into coil and tuck ends underneath. Repeat with remaining strips to make 7 coils. Place 1 coil of dough in center of greased baking sheet. Arrange remaining coils around center coil in circle with sides lightly touching. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes. Lightly beat 1 egg with 1 tablespoon water; brush on cake. With thumb, press deep indentations into centers of coils. Fill each with about 2 teaspoons raspberry or strawberry jam. Bake at 375øF for 20 minutes or until done. Remove from baking sheet; let cool on wire rack. Makes 1 coffeecake.
Shaping Bouquet Coffeecake: Place 1 coil of dough in center of greased baking sheet. Arrange remaining coils around center coil in circle with sides lightly touching.
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