HOW TO MAKE SIMPLE DOUGH RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

HOMEMADE PIZZA DOUGH RECIPE | JAMIE OLIVER RECIPES



Homemade pizza dough recipe | Jamie Oliver recipes image

Once you've tried this easy pizza dough recipe, you'll never look back (trust me)

Total Time 20 minutes

Yield 8 medium-sized thin bases

Number Of Ingredients 5

1 kg white bread flour or Tipo '00' flour or 800g strong white bread flour or Tipo '00' flour, plus 200g finely ground semolina flour
1 teaspoon fine sea salt
2 x 7 g dried yeast sachets
1 tablespoon golden caster sugar
4 tablespoons extra virgin olive oil

Steps:

    1. Sieve the flour/s and salt on to a clean work surface and make a well in the middle.
    2. In a jug, mix the yeast, sugar and oil into 650ml of lukewarm water and leave for a few minutes, then pour into the well.
    3. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough.
    4. Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size.
    5. Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands – this is called knocking back the dough. You can either use it immediately, or keep it, wrapped in clingfilm, in the fridge (or freezer) until required.
    6. If using straight away, divide the dough up into as many little balls as you want to make pizzas – this amount of dough is enough to make about six to eight medium pizzas.
    7. Timing-wise, it’s a good idea to roll the pizzas out about 15 to 20 minutes before you want to cook them. Don’t roll them out and leave them hanging around for a few hours, though – if you are working in advance like this it’s better to leave your dough, covered with clingfilm, in the fridge. However, if you want to get them rolled out so there’s one less thing to do when your guests are round, simply roll the dough out into rough circles, about 0.5cm thick, and place them on slightly larger pieces of olive-oil-rubbed and flour-dusted tin foil. You can then stack the pizzas, cover them with clingfilm, and pop them into the fridge.

Nutrition Facts : Calories 490 calories, FatContent 7.7 g fat, SaturatedFatContent 1.1 g saturated fat, ProteinContent 15 g protein, CarbohydrateContent 96.1 g carbohydrate, SugarContent 3.7 g sugar, SodiumContent 0.5 g salt, FiberContent 3.9 g fibre

HOW TO MAKE CRONUTS, PART I (THE DOUGH) RECIPE | ALLRECIPES



How to Make Cronuts, Part I (The Dough) Recipe | Allrecipes image

Cronuts are the donuts that make people go nuts! They have the shape and flavor of a doughnut, yet feature the crispy, flaky texture of a buttery croissant. In Part I, I'll show you how to make the dough; in Part II, we'll fry, eat, and analyze.

Provided by Chef John

Categories     Yeast Bread

Total Time 5 hours 5 minutes

Prep Time 1 hours 0 minutes

Yield dough for 14 cronuts

Number Of Ingredients 11

1 (.25 ounce) package active dry yeast
½ cup warm water (105 degrees F/41 degrees C)
1 teaspoon fine salt
2 ½ tablespoons white sugar, or more to taste
½ cup milk
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 large egg
⅛ teaspoon freshly grated nutmeg
1 pound all-purpose flour
12 tablespoons European-style (low-moisture) butter at room temperature, divided

Steps:

  • Place yeast into the mixing bowl of a large stand mixer. Whisk in warm water and let stand until a creamy foam forms on top, about 5 minutes. Add salt, sugar, milk, 2 tablespoons melted butter, vanilla extract, egg, and nutmeg. Whisk mixture thoroughly. Pour flour on top of liquid ingredients. Place mixing bowl onto mixer.
  • Attach dough hook to mixer and knead on low speed until dough comes together in a ball and becomes soft and sticky, about 3 minutes. Dough will stick to the hook and pull away from the side of the bowl.
  • Transfer dough to a floured work surface, knead 2 or 3 times, and shape into a ball. Wrap dough in plastic and refrigerate for 20 minutes to let gluten relax.
  • Remove dough from refrigerator, unwrap, and dust lightly with flour. Roll out into a 9x18-inch rectangle about 1/4-inch thick. Evenly spread 1/2 of the softened butter onto the middle third of the dough. Fold one unbuttered third over the buttered third and press lightly; spread remaining butter on top of that third. Fold remaining third over the first (buttered) third. Transfer dough onto a sheet pan, cover lightly with plastic wrap and a kitchen towel, and refrigerate 20 to 30 more minutes for butter to become firm. Sprinkle dough lightly with flour as you work if it becomes sticky.
  • Return dough to floured work surface and pat very gently into an 8x14-inch rectangle about 1/2-inch thick. Fold outer thirds over center third as before; roll out into an 8x14-inch rectangle again, keeping the edges as straight as possible. Fold in thirds as before. Cover dough lightly with a kitchen towel, and refrigerate for 2 hours.
  • Roll the dough out to about 3/8-inch thick. Cut dough in half crosswise. Leave half on a lightly floured work surface; refrigerate other half of dough until needed.
  • Use a sharp 3-inch round cutter to cut 8 circles of dough from the piece on the work surface. Use a 1-inch round cutter to cut the donut holes out of the dough circles.
  • Line a baking sheet with waxed paper and sprinkle lightly with flour. Arrange cronuts and holes onto the prepared baking sheet. Let rise in a draft-free, warm place (such as an unheated oven) until doubled in size, about 1 hour.
  • See part II of this recipe to make the cronuts.

Nutrition Facts : Calories 240.5 calories, CarbohydrateContent 27.7 g, CholesterolContent 44.5 mg, FatContent 12.4 g, FiberContent 1 g, ProteinContent 4.4 g, SaturatedFatContent 7.6 g, SodiumContent 188.9 mg, SugarContent 2.8 g

More about "how to make simple dough recipes"

HOW TO MAKE FRESH PASTA | HOMEMADE PASTA | JAMIE OLIVER
Simple ingredients and little bit of love is all you need to make your own perfect pasta dough.
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet, https://schema.org/LowLactoseDiet
Calories 415 calories per serving
    1. Place the flour on a board or in a bowl. Make a well in the centre and crack the eggs into it. Beat the eggs with a fork until smooth.
    2. Using the tips of your fingers, mix the eggs with the flour, incorporating a little at a time, until everything is combined.
    3. Knead the pieces of dough together – with a bit of work and some love and attention they’ll all bind together to give you one big, smooth lump of dough!
    4. Once you’ve made your dough you need to knead and work it with your hands to develop the gluten in the flour, otherwise your pasta will be flabby and soft when you cook it, instead of springy and al dente. There’s no secret to kneading. You just have to bash the dough about a bit with your hands, squashing it into the table, reshaping it, pulling it, stretching it, squashing it again. It’s quite hard work, and after a few minutes it’s easy to see why the average Italian grandmother has arms like Frank Bruno! You’ll know when to stop – it’s when your pasta starts to feel smooth and silky instead of rough and floury.
    5. Wrap the dough in clingfilm and put it in the fridge to rest for at least 30 minutes – make sure the clingfilm covers it well or it will dry out and go crusty round the edges (this will give you crusty lumps through your pasta when you roll it out, and nobody likes crusty lumps!).
    6. How to roll your pasta: first of all, if you haven't got a pasta machine it's not the end of the world! All the mammas I met while travelling round Italy rolled pasta with their trusty rolling pins and they wouldn't even consider having a pasta machine in the house! When it comes to rolling, the main problem you'll have is getting the pasta thin enough to work with. It's quite difficult to get a big lump of dough rolled out in one piece, and you need a very long rolling pin to do the job properly. The way around this is to roll lots of small pieces of pasta rather than a few big ones. You'll be rolling your pasta into a more circular shape than the long rectangular shapes you'll get from a machine, but use your head and you'll be all right!
    7. If using a machine to roll your pasta, make sure it's clamped firmly to a clean work surface before you start (use the longest available work surface you have). If your surface is cluttered with bits of paper, the kettle, the bread bin, the kids' homework and stuff like that, shift all this out of the way for the time being. It won't take a minute, and starting with a clear space to work in will make things much easier, I promise.
    8. Dust your work surface with some Tipo 00 flour, take a lump of pasta dough the size of a large orange and press it out flat with your fingertips. Set the pasta machine at its widest setting - and roll the lump of pasta dough through it. Lightly dust the pasta with flour if it sticks at all.
    9. Click the machine down a setting and roll the pasta dough through again. Fold the pasta in half, click the pasta machine back up to the widest setting and roll the dough through again. Repeat this process five or six times. It might seem like you're getting nowhere, but in fact you're working the dough, and once you've folded it and fed it through the rollers a few times, you'll feel the difference. It'll be smooth as silk and this means you're making wicked pasta!
    10. Now it's time to roll the dough out properly, working it through all the settings on the machine, from the widest down to around the narrowest. Lightly dust both sides of the pasta with a little flour every time you run it through.
    11. When you've got down to the narrowest setting, to give yourself a tidy sheet of pasta, fold the pasta in half lengthways, then in half again, then in half again once more until you've got a square-ish piece of dough. Turn it 90 degrees and feed it through the machine at the widest setting. As you roll it down through the settings for the last time, you should end up with a lovely rectangular silky sheet of dough with straight sides - just like a real pro! If your dough is a little cracked at the edges, fold it in half just once, click the machine back two settings and feed it through again. That should sort things out.
    12. Whether you're rolling by hand or by machine you'll need to know when to stop. If you're making pasta like tagliatelle, lasagne or stracchi you'll need to roll the pasta down to between the thickness of a beer mat and a playing card; if you're making a stuffed pasta like ravioli or tortellini, you'll need to roll it down slightly thinner or to the point where you can clearly see your hand or lines of newsprint through it.
    13. Once you've rolled your pasta the way you want it, you need to shape or cut it straight away. Pasta dries much quicker than you think, so whatever recipe you're doing, don't leave it more than a minute or two before cutting or shaping it. You can lay over a damp clean tea towel which will stop it from drying.
See details


HOW TO MAKE FRESH PASTA | HOMEMADE PASTA | JAMIE OLIVER
Simple ingredients and little bit of love is all you need to make your own perfect pasta dough.
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet, https://schema.org/LowLactoseDiet
Calories 415 calories per serving
    1. Place the flour on a board or in a bowl. Make a well in the centre and crack the eggs into it. Beat the eggs with a fork until smooth.
    2. Using the tips of your fingers, mix the eggs with the flour, incorporating a little at a time, until everything is combined.
    3. Knead the pieces of dough together – with a bit of work and some love and attention they’ll all bind together to give you one big, smooth lump of dough!
    4. Once you’ve made your dough you need to knead and work it with your hands to develop the gluten in the flour, otherwise your pasta will be flabby and soft when you cook it, instead of springy and al dente. There’s no secret to kneading. You just have to bash the dough about a bit with your hands, squashing it into the table, reshaping it, pulling it, stretching it, squashing it again. It’s quite hard work, and after a few minutes it’s easy to see why the average Italian grandmother has arms like Frank Bruno! You’ll know when to stop – it’s when your pasta starts to feel smooth and silky instead of rough and floury.
    5. Wrap the dough in clingfilm and put it in the fridge to rest for at least 30 minutes – make sure the clingfilm covers it well or it will dry out and go crusty round the edges (this will give you crusty lumps through your pasta when you roll it out, and nobody likes crusty lumps!).
    6. How to roll your pasta: first of all, if you haven't got a pasta machine it's not the end of the world! All the mammas I met while travelling round Italy rolled pasta with their trusty rolling pins and they wouldn't even consider having a pasta machine in the house! When it comes to rolling, the main problem you'll have is getting the pasta thin enough to work with. It's quite difficult to get a big lump of dough rolled out in one piece, and you need a very long rolling pin to do the job properly. The way around this is to roll lots of small pieces of pasta rather than a few big ones. You'll be rolling your pasta into a more circular shape than the long rectangular shapes you'll get from a machine, but use your head and you'll be all right!
    7. If using a machine to roll your pasta, make sure it's clamped firmly to a clean work surface before you start (use the longest available work surface you have). If your surface is cluttered with bits of paper, the kettle, the bread bin, the kids' homework and stuff like that, shift all this out of the way for the time being. It won't take a minute, and starting with a clear space to work in will make things much easier, I promise.
    8. Dust your work surface with some Tipo 00 flour, take a lump of pasta dough the size of a large orange and press it out flat with your fingertips. Set the pasta machine at its widest setting - and roll the lump of pasta dough through it. Lightly dust the pasta with flour if it sticks at all.
    9. Click the machine down a setting and roll the pasta dough through again. Fold the pasta in half, click the pasta machine back up to the widest setting and roll the dough through again. Repeat this process five or six times. It might seem like you're getting nowhere, but in fact you're working the dough, and once you've folded it and fed it through the rollers a few times, you'll feel the difference. It'll be smooth as silk and this means you're making wicked pasta!
    10. Now it's time to roll the dough out properly, working it through all the settings on the machine, from the widest down to around the narrowest. Lightly dust both sides of the pasta with a little flour every time you run it through.
    11. When you've got down to the narrowest setting, to give yourself a tidy sheet of pasta, fold the pasta in half lengthways, then in half again, then in half again once more until you've got a square-ish piece of dough. Turn it 90 degrees and feed it through the machine at the widest setting. As you roll it down through the settings for the last time, you should end up with a lovely rectangular silky sheet of dough with straight sides - just like a real pro! If your dough is a little cracked at the edges, fold it in half just once, click the machine back two settings and feed it through again. That should sort things out.
    12. Whether you're rolling by hand or by machine you'll need to know when to stop. If you're making pasta like tagliatelle, lasagne or stracchi you'll need to roll the pasta down to between the thickness of a beer mat and a playing card; if you're making a stuffed pasta like ravioli or tortellini, you'll need to roll it down slightly thinner or to the point where you can clearly see your hand or lines of newsprint through it.
    13. Once you've rolled your pasta the way you want it, you need to shape or cut it straight away. Pasta dries much quicker than you think, so whatever recipe you're doing, don't leave it more than a minute or two before cutting or shaping it. You can lay over a damp clean tea towel which will stop it from drying.
See details


SIMPLE CRUSTY BREAD RECIPE - NYT COOKING
We thought we’d landed upon the simplest yeast bread recipe in 2007, when Mark Bittman wrote about the no-knead approach of Jim Lahey, owner of Sullivan Street Bakery. It quickly became (and remains) one of our most popular recipes because it made bakery-quality bread a real possibility for home cooks. But then we heard about Jeff Hertzberg, a physician from Minneapolis, who devised a streamlined technique for a crusty loaf of bread. Mix flour, salt, yeast and water. Let it sit a bit, refrigerate it, take some out and let it rise, then bake it. The crusty, full-flavored loaf that results may be the world’s easiest yeast bread.
From cooking.nytimes.com
Reviews 5
Total Time 3 hours 45 minutes
Cuisine american
  • Dust dough with flour, slash top with serrated or very sharp knife three times. Slide onto stone. Pour one cup hot water into broiler pan and shut oven quickly to trap steam. Bake until well browned, about 30 minutes. Cool completely.
See details


HOW TO MAKE CRONUTS, PART I (THE DOUGH) RECIPE | ALLRECIPES
Cronuts are the donuts that make people go nuts! They have the shape and flavor of a doughnut, yet feature the crispy, flaky texture of a buttery croissant. In Part I, I'll show you how to make the dough; in Part II, we'll fry, eat, and analyze.
From allrecipes.com
Reviews 5
Total Time 5 hours 5 minutes
Category Yeast Bread
Calories 240.5 calories per serving
  • See part II of this recipe to make the cronuts.
See details


HOW TO MAKE FRESH PASTA | HOMEMADE PASTA | JAMIE OLIVER
Simple ingredients and little bit of love is all you need to make your own perfect pasta dough.
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet, https://schema.org/LowLactoseDiet
Calories 415 calories per serving
    1. Place the flour on a board or in a bowl. Make a well in the centre and crack the eggs into it. Beat the eggs with a fork until smooth.
    2. Using the tips of your fingers, mix the eggs with the flour, incorporating a little at a time, until everything is combined.
    3. Knead the pieces of dough together – with a bit of work and some love and attention they’ll all bind together to give you one big, smooth lump of dough!
    4. Once you’ve made your dough you need to knead and work it with your hands to develop the gluten in the flour, otherwise your pasta will be flabby and soft when you cook it, instead of springy and al dente. There’s no secret to kneading. You just have to bash the dough about a bit with your hands, squashing it into the table, reshaping it, pulling it, stretching it, squashing it again. It’s quite hard work, and after a few minutes it’s easy to see why the average Italian grandmother has arms like Frank Bruno! You’ll know when to stop – it’s when your pasta starts to feel smooth and silky instead of rough and floury.
    5. Wrap the dough in clingfilm and put it in the fridge to rest for at least 30 minutes – make sure the clingfilm covers it well or it will dry out and go crusty round the edges (this will give you crusty lumps through your pasta when you roll it out, and nobody likes crusty lumps!).
    6. How to roll your pasta: first of all, if you haven't got a pasta machine it's not the end of the world! All the mammas I met while travelling round Italy rolled pasta with their trusty rolling pins and they wouldn't even consider having a pasta machine in the house! When it comes to rolling, the main problem you'll have is getting the pasta thin enough to work with. It's quite difficult to get a big lump of dough rolled out in one piece, and you need a very long rolling pin to do the job properly. The way around this is to roll lots of small pieces of pasta rather than a few big ones. You'll be rolling your pasta into a more circular shape than the long rectangular shapes you'll get from a machine, but use your head and you'll be all right!
    7. If using a machine to roll your pasta, make sure it's clamped firmly to a clean work surface before you start (use the longest available work surface you have). If your surface is cluttered with bits of paper, the kettle, the bread bin, the kids' homework and stuff like that, shift all this out of the way for the time being. It won't take a minute, and starting with a clear space to work in will make things much easier, I promise.
    8. Dust your work surface with some Tipo 00 flour, take a lump of pasta dough the size of a large orange and press it out flat with your fingertips. Set the pasta machine at its widest setting - and roll the lump of pasta dough through it. Lightly dust the pasta with flour if it sticks at all.
    9. Click the machine down a setting and roll the pasta dough through again. Fold the pasta in half, click the pasta machine back up to the widest setting and roll the dough through again. Repeat this process five or six times. It might seem like you're getting nowhere, but in fact you're working the dough, and once you've folded it and fed it through the rollers a few times, you'll feel the difference. It'll be smooth as silk and this means you're making wicked pasta!
    10. Now it's time to roll the dough out properly, working it through all the settings on the machine, from the widest down to around the narrowest. Lightly dust both sides of the pasta with a little flour every time you run it through.
    11. When you've got down to the narrowest setting, to give yourself a tidy sheet of pasta, fold the pasta in half lengthways, then in half again, then in half again once more until you've got a square-ish piece of dough. Turn it 90 degrees and feed it through the machine at the widest setting. As you roll it down through the settings for the last time, you should end up with a lovely rectangular silky sheet of dough with straight sides - just like a real pro! If your dough is a little cracked at the edges, fold it in half just once, click the machine back two settings and feed it through again. That should sort things out.
    12. Whether you're rolling by hand or by machine you'll need to know when to stop. If you're making pasta like tagliatelle, lasagne or stracchi you'll need to roll the pasta down to between the thickness of a beer mat and a playing card; if you're making a stuffed pasta like ravioli or tortellini, you'll need to roll it down slightly thinner or to the point where you can clearly see your hand or lines of newsprint through it.
    13. Once you've rolled your pasta the way you want it, you need to shape or cut it straight away. Pasta dries much quicker than you think, so whatever recipe you're doing, don't leave it more than a minute or two before cutting or shaping it. You can lay over a damp clean tea towel which will stop it from drying.
See details


SIMPLE CRUSTY BREAD RECIPE - NYT COOKING
We thought we’d landed upon the simplest yeast bread recipe in 2007, when Mark Bittman wrote about the no-knead approach of Jim Lahey, owner of Sullivan Street Bakery. It quickly became (and remains) one of our most popular recipes because it made bakery-quality bread a real possibility for home cooks. But then we heard about Jeff Hertzberg, a physician from Minneapolis, who devised a streamlined technique for a crusty loaf of bread. Mix flour, salt, yeast and water. Let it sit a bit, refrigerate it, take some out and let it rise, then bake it. The crusty, full-flavored loaf that results may be the world’s easiest yeast bread.
From cooking.nytimes.com
Reviews 5
Total Time 3 hours 45 minutes
Cuisine american
  • Dust dough with flour, slash top with serrated or very sharp knife three times. Slide onto stone. Pour one cup hot water into broiler pan and shut oven quickly to trap steam. Bake until well browned, about 30 minutes. Cool completely.
See details


CLASSIC PIZZA DOUGH RECIPE - SIMPLE — OONI UNITED KINGDOM
Flour, salt, water and yeast – what do these simple ingredients have in common? They come together to create the perfect foundation for any good pizza!Makes 3 x 330g dough balls or 4 x 250g dough balls
From uk.ooni.com
Reviews 4
Total Time 4 hours 21 minutes
  • Once the pizza dough is fully stretched, lightly flour your pizza peel and lay the base on it. If at this point you see any small holes in the dough, gently pinch them back together. Once you’re happy with the base, add your toppings and bake in your Ooni pizza oven as indicated in your chosen recipe.
See details


HOW TO MAKE DOUGH | ULTIMATE SIMPLE ... - HANDLE THE HEAT
Feb 11, 2022 · Every dough recipe is basically a set of guidelines. Follow the sensory indications provided to make the dough work in your environment. It may require slightly more or less flour than the recipe states, and more or less time to rise or bake. Tip #3: The dough …
From handletheheat.com
See details


55 RECIPES TO MAKE WITH CRESCENT DOUGH | TASTE OF HOME
Apr 11, 2019 · I took a couple of my favorite recipes and combined them into these delicious hors d'oeuvres. The colorful and impressive snacks come together easily with refrigerated crescent roll dough…
From tasteofhome.com
See details


WATCH: CELEB CHEF SHARES TIPS TO MAKE PERFECT MOMO DOUGH ...
Mar 11, 2022 · And to make that, here are a few tips to follow. Add some salt and oil to the maida. Add luke warm water to knead the dough. This will make the dough soft. Stretch with palm with kneading the dough. This activates the gluten in the maida. Make sure the dough is firm, yet stretchable. Roll out the dough …
From food.ndtv.com
See details


PIZZA DOUGH AND CRUST RECIPES | ALLRECIPES
If you want to make a good pizza that's fast and easy, this is it. Cooking at a higher temperature (500 degrees F (260 degrees C)) is the key to making this the perfect pizza. It doesn't get any easier than this folks. Brush dough …
From allrecipes.com
See details


45+ EASY BISCUIT DOUGH RECIPES - BEST THINGS TO MAKE WITH ...
Sep 01, 2020 · These biscuit dough recipes go way beyond bread. Delish editors handpick every product we feature. We may earn commission from the links on this page.
From delish.com
See details


20 EASY RECIPES TO MAKE WITH YOUR KIDS | WEELICIOUS
More time inside means more opportunities to make some fun recipes with your kids! These are 20 of my favorites. Banana Sushi has endless possibilities of combinations and is super fun for kids!. Vegetarian Sandwiches are simple …
From weelicious.com
See details


OUR FAVORITE SALT DOUGH RECIPE FOR ORNAMENTS, HANDPRINTS ...
To Make Dough. In a large bowl, whisk together the flour and salt. Slowly stream in the water while stirring until it comes together. Finish mixing together with hands. Knead until dough is soft, about five minutes. To Bake Ornaments. Preheat oven to 300°F. Place half of the dough …
From wholefully.com
See details


HOW TO MAKE AREPAS | MINIMALIST BAKER RECIPES
Oct 13, 2018 · Once you get your dough where it should be, let it rest for 5 minutes. Then scoop out fist-size portions and form into a ball. If the edges crack easily or it feels too dry, add a little more water to moisten. It’s a simple dough …
From minimalistbaker.com
See details


HOW TO MAKE PUFF PASTRY DOUGH FROM SCRATCH | ALLRECIPES
On a lightly floured surface, roll out the dough into a rectangle about 1/2 inch thick. Keep the edges as square as possible. The dough will look terrible, but don't worry, it will shape up. Fold the dough …
From allrecipes.com
See details


HOW TO MAKE CRONUTS, PART I (THE DOUGH) RECIPE | ALLRECIPES
Attach dough hook to mixer and knead on low speed until dough comes together in a ball and becomes soft and sticky, about 3 minutes. Dough will stick to the hook and pull away from the side of …
From allrecipes.com
See details


WATCH: CELEB CHEF SHARES TIPS TO MAKE PERFECT MOMO DOUGH ...
Mar 11, 2022 · And to make that, here are a few tips to follow. Add some salt and oil to the maida. Add luke warm water to knead the dough. This will make the dough soft. Stretch with palm with kneading the dough. This activates the gluten in the maida. Make sure the dough is firm, yet stretchable. Roll out the dough …
From food.ndtv.com
See details


45+ EASY BISCUIT DOUGH RECIPES - BEST THINGS TO MAKE WITH ...
Sep 01, 2020 · These biscuit dough recipes go way beyond bread. Delish editors handpick every product we feature. We may earn commission from the links on this page.
From delish.com
See details


20 EASY RECIPES TO MAKE WITH YOUR KIDS | WEELICIOUS
More time inside means more opportunities to make some fun recipes with your kids! These are 20 of my favorites. Banana Sushi has endless possibilities of combinations and is super fun for kids!. Vegetarian Sandwiches are simple …
From weelicious.com
See details


OUR FAVORITE SALT DOUGH RECIPE FOR ORNAMENTS, HANDPRINTS ...
To Make Dough. In a large bowl, whisk together the flour and salt. Slowly stream in the water while stirring until it comes together. Finish mixing together with hands. Knead until dough is soft, about five minutes. To Bake Ornaments. Preheat oven to 300°F. Place half of the dough …
From wholefully.com
See details


SIMPLE VEGAN PIZZA | MINIMALIST BAKER RECIPES
Jul 01, 2014 · As for the dough, I have a Vitamix and there’s a recipe on their website for how to make it. SUPER SUPER EASY. It takes less than 2 minutes and I don’t have to touch the dough …
From minimalistbaker.com
See details


HOMEMADE PIZZA & PIZZA DOUGH RECIPE - SIMPLY RECIPES
Jan 03, 2022 · Pizza Dough: Makes enough dough for two 10-12 inch pizzas. 1 1/2 cups (355 ml) warm water (105°F-115°F). 1 package (2 1/4 teaspoons) active dry yeast. 3 3/4 cups (490 g) bread …
From simplyrecipes.com
See details


4 WAYS TO MAKE SIMPLE ICE CREAM - WIKIHOW
Feb 11, 2022 · To make simple ice cream, begin by blending 2 cups of heavy cream, 2 cups of milk, 1 teaspoon of vanilla, and 1/2 cup of sugar until the mixture is smooth. Next, add any …
From wikihow.com
See details


HOW TO MAKE ROTI: 15 STEPS (WITH PICTURES) - WIKIHOW
Nov 04, 2020 · Not all roti recipes call for adding oil to the dough, but doing so can add a bit of flavor to this otherwise simple bread and can also soften it a touch. Add ghee to taste, up to approximately 1 teaspoon. Slowly mix the dough until flakes appear. Make sure that your hands are clean if you are mixing the dough …
From wikihow.com
See details


22 EASY MAKE-AHEAD HORS D'OEUVRES RECIPES | REAL SIMPLE
Jul 31, 2019 · Make-ahead hors d'oeuvres not only help you plan, strategize, and work in advance, they let you really enjoy the event you've worked so hard to bring together. Here, we assembled our own easy hors d'oeuvres and appetizer recipes …
From realsimple.com
See details


WATCH: CELEB CHEF SHARES TIPS TO MAKE PERFECT MOMO DOUGH ...
Mar 11, 2022 · And to make that, here are a few tips to follow. Add some salt and oil to the maida. Add luke warm water to knead the dough. This will make the dough soft. Stretch with palm with kneading the dough. This activates the gluten in the maida. Make sure the dough is firm, yet stretchable. Roll out the dough …
From food.ndtv.com
See details


45+ EASY BISCUIT DOUGH RECIPES - BEST THINGS TO MAKE WITH ...
Sep 01, 2020 · These biscuit dough recipes go way beyond bread. Delish editors handpick every product we feature. We may earn commission from the links on this page.
From delish.com
See details


20 EASY RECIPES TO MAKE WITH YOUR KIDS | WEELICIOUS
More time inside means more opportunities to make some fun recipes with your kids! These are 20 of my favorites. Banana Sushi has endless possibilities of combinations and is super fun for kids!. Vegetarian Sandwiches are simple …
From weelicious.com
See details


OUR FAVORITE SALT DOUGH RECIPE FOR ORNAMENTS, HANDPRINTS ...
To Make Dough. In a large bowl, whisk together the flour and salt. Slowly stream in the water while stirring until it comes together. Finish mixing together with hands. Knead until dough is soft, about five minutes. To Bake Ornaments. Preheat oven to 300°F. Place half of the dough …
From wholefully.com
See details


HOMEMADE PIZZA & PIZZA DOUGH RECIPE - SIMPLY RECIPES
Jan 03, 2022 · Pizza Dough: Makes enough dough for two 10-12 inch pizzas. 1 1/2 cups (355 ml) warm water (105°F-115°F). 1 package (2 1/4 teaspoons) active dry yeast. 3 3/4 cups (490 g) bread …
From simplyrecipes.com
See details


4 WAYS TO MAKE SIMPLE ICE CREAM - WIKIHOW
Feb 11, 2022 · To make simple ice cream, begin by blending 2 cups of heavy cream, 2 cups of milk, 1 teaspoon of vanilla, and 1/2 cup of sugar until the mixture is smooth. Next, add any …
From wikihow.com
See details


BHATURA RECIPE - SWASTHI'S RECIPES
Sep 25, 2019 · Make puffed Bhatura at home with my easy-peasy recipe. Chole Bhature is a popular street food from North India, where bhatura, a fried bread is served with a spicy tangy chickpea …
From indianhealthyrecipes.com
See details


21 DELICIOUS COOKIE RECIPES FOR ALL TYPES OF ... - REAL SIMPLE
Dec 04, 2019 · Delicious cookie recipes - easy, simple recipes for all types of cookies Credit: Greg DuPree Step one in researching cookie recipes is deciding which types of cookies you want to …
From realsimple.com
See details


HOW TO MAKE SOURDOUGH BREAD (A BEGINNERS GUIDE) | LITTLE ...
Jan 04, 2020 · Step two: mix the dough. Transfer 50g of active starter and 350g water into a large mixing bowl.Stir to distribute the starter evenly. Add 500g bread flour and 10g sea salt to the bowl and use a stiff spatula or your hands to work the ingredients together until it forms a shaggy mass.. Cover the bowl and let the dough …
From littlespoonfarm.com
See details