CHEWY BUBBLES RECIPES

Steps:

• You must use a stand mixer or handheld mixer with a dough hook for this recipe to develop the kind of body this dough needs. If you don’t have an electric mixer, I really wouldn’t waste my time, unless you have the perseverance to knead a very sticky dough vigorously for 45 minutes to achieve the same result. In that case you have my full blessing.
• In a bowl, using a stand mixer or handheld mixer with a dough hook, combine the bread and all-purpose flours, brown sugar, and salt. Microwave 1½cups (355 g) of water on high for 1 minute 30 seconds to bring it up to 130° to 140°F/55° to 60°C (please measure with a thermometer to be sure), then add 1¼ cups (297 g—again, I urge you to measure by weight) to the flour mixture. Start kneading on low speed. When a dough has formed, turn to medium-high speed and knead for 10 to 13 minutes. The dough will appear to be wet and sticky at first, but in the end it should pull away completely from the sides and bottom of the bowl when the machine’s running and stick right back when the machine stops. It should appear extremely smooth and shiny, sticky to the touch. Adjust with more warm water or flour to get it right if needed. Cover the bowl and let the dough rest at room temperature for at least 2 hours before using.
• Transfer the dough onto a well-floured surface and divide it into 3 equal portions. (Cooking portions this size will require a flat, nonstick 12-inch [30-cm] skillet; if yours is smaller, divide the dough into 4 portions instead.) Dusting with flour as needed to prevent sticking, roll out one portion of the dough to a rough circle that’s thin and 13 inches (33 cm) wide. The shape doesn’t have to be perfect. Brush a generous layer of canola oil over the top, extending all the way to the edges (you’ll need about 2 tablespoons for each portion of dough). Starting from one side, fold over the dough in 1½-inch (4-cm) increments, squeezing out any large air pockets as you go. When you have a long folded strip, fold it the other way in 1½-inch (4-cm) increments into a thick folded cube. Cover the ball with plastic wrap and repeat with the other dough portions. Let rest for 30 minutes.
• Dust one dough cube with flour. Set it between the palms of your hands, squeeze it, pause for a few seconds, and squeeze again to gently form it into a ball. Roll the ball out into a thin circle about 12 inches (30 cm) wide (or to the size of your skillet, as noted above). Heat a large, flat, nonstick 12-inch (30-cm) skillet over medium-high heat. Brush a thin coating of olive oil on the skillet, then transfer the dough sheet to the skillet. Brush the dough with olive oil. In a minute or so, the paratha will start to inflate with large air bubbles, puffing up almost like a pita bread. This is the sign that you did everything right. Now you can flip the paratha, back and forth a few times as needed, and cook until both sides are golden brown and crispy. Serve immediately.

Steps:

• In a medium saucepan over medium, melt butter until foamy, about 3 minutes. Continue cooking butter, stirring and scraping frequently with a stiff silicone spatula, until the sputtering has subsided and the butter solids look deeply browned, 3 to 5 minutes. Remove from heat, then whisk in the fresh ginger and ground spices. Scrape the butter and any brown bits at the bottom into the bowl of a stand mixer (or into a large bowl if using a hand mixer). Set aside until cool, slightly solid, but still creamy, about 20 minutes in the refrigerator or 2 hours at room temperature.
• Add confectioners’ sugar, molasses, vanilla, salt and baking soda to the cooled butter. Mix on low with the paddle attachment, stopping once to scrape the bowl and paddle, until creamy and combined, about 1 minute.
• Add the egg and mix on medium until pale and fluffy, stopping once to scrape the bowl and paddle, about 2 minutes. Add flour and mix until evenly combined, about 30 seconds. Cover and chill for at least 2 hours and up to 3 days before baking.
• Prepare the sugar coating: In a small bowl, stir together the sugar and ground ginger. Line two sheet pans with parchment paper, arrange the racks in the upper and lower thirds of the oven, and heat oven to 375 degrees.
• Using a #40 cookie scoop or two spoons, scoop the cookie dough into 2-tablespoon portions (30 grams). Roll the portioned cookie dough into balls and coat in the ginger sugar. Arrange on the sheet tray at least 1 inch apart and bake until set and lightly browned around the edges, about 10 minutes. Transfer to a wire rack to cool.