TOSS DOUGH RECIPES
26 SUPER SIMPLE PHYLLO DOUGH RECIPES – THE KITCHEN COMMU…
Do you remember the first time you ever tasted a recipe that was made with phyllo dough? If you're like most of us, it was an unforgettable experience. Phyllo dough recipes are melt-in-your-mouth delicious and it has to do with the delicate flaky texture of phyllo dough (sometimes called filo dough or filo pastry). Whether
Provided by Cassie Marshall
DOUGHNUT DOUGH RECIPE | BBC GOOD FOOD
Try our recipe for homemade doughnuts. Once you've tasted these irresistibly plump and sugary treats from doughnut master Justin Gellatly, there'll be no going back!
Provided by Justin Gellatly
Categories Dessert, Treat
Total Time 1 hours 25 minutes
Prep Time 45 minutes
Cook Time 40 minutes
Yield makes about 20 doughnuts (about 1kg dough)
Number Of Ingredients 9
Steps:
- Put 150g water and all the dough ingredients, apart from the butter, into the bowl of a mixer with a beater paddle. Mix on a medium speed for 8 mins or until the dough starts coming away from the sides and forms a ball. Turn off the mixer and let the dough rest for 1 min.
- Start the mixer up again on a medium speed and slowly add the butter to the dough – about 25g at a time. Once it is all incorporated, mix on high speed for 5 mins until the dough is glossy, smooth and very elastic when pulled.
- Cover the bowl with cling film or a clean tea towel and leave to prove until it has doubled in size. Knock back the dough in the bowl briefly, then re-cover and put in the fridge to chill overnight.
- The next day, take the dough out of the fridge and cut it into 50g pieces (you should get about 20).
- Roll the dough pieces into smooth, tight buns and place them on a floured baking tray, leaving plenty of room between them, as you don’t want them to stick together while they prove.
- Cover loosely with cling film and leave for 4 hrs or until doubled in size. Fill your deep-fat fryer or heavy-based saucepan halfway with oil. Heat the oil to 180C.
- When the oil is heated, carefully slide the doughnuts from the tray using a floured pastry scraper. Taking care not to deflate them, put them into the oil. Do 2-3 per batch, depending on the size of your fryer or pan.
- Fry for 2 mins each side until golden brown – they puff up and float, so you may need to gently push them down after about 1 min to help them colour evenly.
- Remove the doughnuts from the fryer and place them on kitchen paper.
- Toss the doughnuts in a bowl of caster sugar while still warm. Repeat the steps until all the doughnuts are fried, but keep checking the oil temperature is correct – if it is too high, they will burn and be raw in the middle; if it is too low, the oil will be absorbed into the doughnuts and they will become greasy. Set aside to cool before filling.
- To fill the doughnuts, make a hole with a small knife in the crease of each one, anywhere around the white line between the fried top and bottom.
- Fill a piping bag with your filling and pipe into the doughnut until nicely swollen – 20-50g is the optimum quantity, depending on the filling; cream will be less, because it is more aerated. After filling, the doughnuts are best eaten straight away, but will keep in an airtight tin.
- Fillings Custard filling: Try out Justin's custard filling and, if you like, add different flavours to the custard as follows... Brown sugar: Replace the caster sugar with half soft dark brown sugar and half light brown sugar. You can add chopped stem ginger to the finished custard, or some hazelnut praline. Finish with half the quantity of cream. Chocolate: Whisk 150g dark (70%) chocolate into the milk. Finish with half the cream. Coffee: Add 4 tbsp of freshly ground strong coffee to the milk. Malt & vanilla: Mix 2 tbsp of powdered malt into the sugar, and 2 tbsp of liquid malt into the milk. Saffron: Add a good pinch of saffron to the milk. Finish with half the quantity of cream. Violet custard: Add 3 tsp of violet extract and 3 tbsp of violet liqueur to the finished custard. Sprinkle sugared violets and crushed Parma Violet sweets over the top of the filled doughnuts.
Nutrition Facts : Calories 225 calories, FatContent 16 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 22 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 1 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.5 milligram of sodium
More about "toss dough recipes"
PIZZA DOUGH III RECIPE | ALLRECIPES
A friend gave me this recipe for pizza dough. It is quick, easy and delicious!
From allrecipes.com
Reviews 4.5
Total Time 1 hours 5 minutes
Category Yeast Bread
Calories 24.3 calories per serving
From allrecipes.com
Reviews 4.5
Total Time 1 hours 5 minutes
Category Yeast Bread
Calories 24.3 calories per serving
- Turn dough out onto a well floured surface. Form dough into a round and roll out into a pizza crust shape. Cover with your favorite sauce and toppings and bake in preheated oven until golden brown, about 20 minutes.
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NEAPOLITAN PIZZA BASE | JAMIE OLIVER RECIPES
Based on a lot of research, this is my take on a classic Neapolitan pizza base, and it’s really reliable at home. The method might seem a bit back to front, but Neapolitans start with the liquid, then add the dry ingredients. Using a pizza stone in a conventional oven gives fantastic results, but a wood oven is the real holy grail.
From jamieoliver.com
Total Time 45 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 569 calories per serving
From jamieoliver.com
Total Time 45 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 569 calories per serving
- Pour 700ml of lukewarm water into a large bowl with 10g of sea salt. Gradually mix in a small handful of the flour to break the water and start to turn it into a batter. Mix in the yeast and leave for 2 minutes. Gradually mix in 90% of the remaining flour until you have a pliable, soft dough. Tip the remaining flour on to a clean surface and knead the dough for 20 minutes, or until smooth and elastic (or 10 minutes in a free-standing mixer with a dough hook). Place in a floured bowl, cover with a clean damp tea towel and prove for 1 hour, or until doubled in size. Knock out the air with your fists, roll into a sausage shape, chop into 6 equal pieces and roll each one into a ball, stretching the edges underneath. Place on an oiled tray, drizzle with oil, cover with clingfilm and the tea towel and prove overnight in the fridge (for better flavour and a more relaxed dough). Preheat the oven to full whack (240ºC/475ºF/gas 9) and place a pizza stone inside. Use a fish slice to move one ball of dough on to a flour-dusted surface. Press the ball out into a fat round disc, then pick it up and gently turn and stretch it to 30cm in diameter, using gravity to help you. Stretch it over the back of your fists, then place on a floured pizza paddle or board – the dough should be a little thicker around the edges. Pull it into shape and give it a jiggle so you know it’s free-moving. Working quickly and with restraint, add your chosen toppings. Quickly shunt on to your pizza stone and close the oven door to retain heat. Wait 7 or 8 minutes and it’ll be golden, crisp and ready to eat.
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SOURDOUGH PIZZA DOUGH | THE PERFECT LOAF
A versatile sourdough pizza dough recipe for the home oven.
From theperfectloaf.com
Total Time 24 hours 10 minutes
From theperfectloaf.com
Total Time 24 hours 10 minutes
- (5:30 p.m.)Preheat your oven with Baking Steel inside, one or two rungs from the top, to 550°F (285°C). Shape a dough piece into a large circle on a piece of parchment paper. Switch oven to Broiler setting, top your pizza dough, and slide the dough onto the Baking Steel. Spritz the inside of the oven a few times with a handheld water sprayer. Bake for 1.5-2 minutes with the broiler on, then turn the oven back to Bake setting at 550°F (285°C). After 1 minute, rotate the pizza in the oven. Bake for another 4-5 minutes until done to your liking. Repeat for the other piece of dough.
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PIZZA REE-A - THE PIONEER WOMAN – RECIPES, COUNTRY LIF…
I made pizza for the show a couple of days ago, and this tomato-basil version with four different cheeses made my skirt fly up, my soul sing, and my s
From thepioneerwoman.com
Reviews 5
Total Time 1 hours 40 minutes
Category main dish
From thepioneerwoman.com
Reviews 5
Total Time 1 hours 40 minutes
Category main dish
- Sprinkle the yeast over the warm water in the bowl of a stand mixer. Whisk to combine and then let sit until bubbles have formed on the top, about 10 minutes. Add the flour, olive oil and salt and mix with the dough hook on medium-low speed until the dough comes together, about 2 minutes. Increase the speed to medium high and knead until the dough is shiny and elastic, about 10 minutes. Cover the bowl loosely with plastic wrap and let sit in a warm place until the dough is doubled in size, about 1 hour. Punch down the dough, cover tightly with plastic wrap and refrigerate for at least 8 hours and up to 3 days before making your pizzas. When you're ready to make the pizzas: Divide the pizza dough in half and let come to room temperature, uncovered,
about 1 hour. Meanwhile, place a pizza stone or an inverted baking sheet on the oven floor and preheat to 500˚. On a lightly floured surface, stretch or roll out 1 piece of dough into a 12-inch round, about 1/8 inch thick. Dust a pizza peel or another inverted baking sheet with cornmeal and lay the dough on top. Spread half of the pesto on the dough, leaving a 1/2-inch border around the edge. Sprinkle with half each of the mozzarella
and parmesan. Slide the pizza onto the hot stone or baking sheet and bake until the crust is browned and the cheese is melted, 10 to 12 minutes. Repeat with the remaining dough and toppings. Toss the tomatoes, olive oil and vinegar in a bowl and season with salt and pepper. Sprinkle on the pizzas along with the goat cheese and basil.
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SQUASH & RICOTTA RAVIOLI | PASTA RECIPE | JAMIE OLIVER RECIPES
Super-creamy ricotta is a great source of the minerals calcium and phosphorus, both of which are essential for healthy bones and teeth, plus it’s lower in fat than most other cheeses.
From jamieoliver.com
Total Time 2 hours 30 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 536 calories per serving
From jamieoliver.com
Total Time 2 hours 30 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 536 calories per serving
- Preheat the oven to 180°C/350°F/gas 4.
- In a tray, roast the squash whole for 1 hour. Add the ricotta and roast for another 30 minutes, or until the squash is cooked through.
- Halve it in the tray, discarding the skin and seeds. Pick, finely chop and add the basil leaves, then mash it all with the ricotta, scraping up any sticky bits from the tray. Taste, season to perfection, and cool.
- To make the pasta dough, put the eggs and flour into a food processor and whiz into a ball of dough. Knead on a flour-dusted surface until smooth. Cut in half, wrap in clingfilm and rest for 30 minutes.
- Flatten one piece of dough by hand. Run it through the thickest setting on a pasta machine, then take the rollers down two settings and run it through again to make it thinner.
- Now, fold it in half and run it back through the thickest setting again, repeating this a few times for super-smooth dough. Start rolling the sheet down through each setting, lightly dusting with flour as you go. Turn the crank with one hand while the other maintains just a little tension to avoid any kinks or folds.
- Take it right down to 1mm, then lay the sheet flat and stamp out circles with a 12cm cutter.
- Working quickly, spoon 1 heaped teaspoon of filling into the middle of each, lightly brush the exposed pasta with water, fold into half-moon shapes over the filling, gently pressing to squeeze out any air, and seal. Repeat with the second ball of dough.
- Warm the sauce in a pan over a medium heat, and in batches cook the pasta in a large pan of boiling salted water for just 2 minutes.
- Toss the pasta with the sauce and rocket and serve with finely grated Parmesan, finished with a few drips of extra virgin olive oil.
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PIZZA REE-A - THE PIONEER WOMAN – RECIPES, COUNTRY LIFE ...
I made pizza for the show a couple of days ago, and this tomato-basil version with four different cheeses made my skirt fly up, my soul sing, and my s
From thepioneerwoman.com
Reviews 5
Total Time 1 hours 40 minutes
Category main dish
From thepioneerwoman.com
Reviews 5
Total Time 1 hours 40 minutes
Category main dish
- Sprinkle the yeast over the warm water in the bowl of a stand mixer. Whisk to combine and then let sit until bubbles have formed on the top, about 10 minutes. Add the flour, olive oil and salt and mix with the dough hook on medium-low speed until the dough comes together, about 2 minutes. Increase the speed to medium high and knead until the dough is shiny and elastic, about 10 minutes. Cover the bowl loosely with plastic wrap and let sit in a warm place until the dough is doubled in size, about 1 hour. Punch down the dough, cover tightly with plastic wrap and refrigerate for at least 8 hours and up to 3 days before making your pizzas. When you're ready to make the pizzas: Divide the pizza dough in half and let come to room temperature, uncovered,
about 1 hour. Meanwhile, place a pizza stone or an inverted baking sheet on the oven floor and preheat to 500˚. On a lightly floured surface, stretch or roll out 1 piece of dough into a 12-inch round, about 1/8 inch thick. Dust a pizza peel or another inverted baking sheet with cornmeal and lay the dough on top. Spread half of the pesto on the dough, leaving a 1/2-inch border around the edge. Sprinkle with half each of the mozzarella
and parmesan. Slide the pizza onto the hot stone or baking sheet and bake until the crust is browned and the cheese is melted, 10 to 12 minutes. Repeat with the remaining dough and toppings. Toss the tomatoes, olive oil and vinegar in a bowl and season with salt and pepper. Sprinkle on the pizzas along with the goat cheese and basil.
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SQUASH & RICOTTA RAVIOLI | PASTA RECIPE | JAMIE OLIVER RECIPES
Super-creamy ricotta is a great source of the minerals calcium and phosphorus, both of which are essential for healthy bones and teeth, plus it’s lower in fat than most other cheeses.
From jamieoliver.com
Total Time 2 hours 30 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 536 calories per serving
From jamieoliver.com
Total Time 2 hours 30 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 536 calories per serving
- Preheat the oven to 180°C/350°F/gas 4.
- In a tray, roast the squash whole for 1 hour. Add the ricotta and roast for another 30 minutes, or until the squash is cooked through.
- Halve it in the tray, discarding the skin and seeds. Pick, finely chop and add the basil leaves, then mash it all with the ricotta, scraping up any sticky bits from the tray. Taste, season to perfection, and cool.
- To make the pasta dough, put the eggs and flour into a food processor and whiz into a ball of dough. Knead on a flour-dusted surface until smooth. Cut in half, wrap in clingfilm and rest for 30 minutes.
- Flatten one piece of dough by hand. Run it through the thickest setting on a pasta machine, then take the rollers down two settings and run it through again to make it thinner.
- Now, fold it in half and run it back through the thickest setting again, repeating this a few times for super-smooth dough. Start rolling the sheet down through each setting, lightly dusting with flour as you go. Turn the crank with one hand while the other maintains just a little tension to avoid any kinks or folds.
- Take it right down to 1mm, then lay the sheet flat and stamp out circles with a 12cm cutter.
- Working quickly, spoon 1 heaped teaspoon of filling into the middle of each, lightly brush the exposed pasta with water, fold into half-moon shapes over the filling, gently pressing to squeeze out any air, and seal. Repeat with the second ball of dough.
- Warm the sauce in a pan over a medium heat, and in batches cook the pasta in a large pan of boiling salted water for just 2 minutes.
- Toss the pasta with the sauce and rocket and serve with finely grated Parmesan, finished with a few drips of extra virgin olive oil.
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EASY AIR FRYER DONUTS RECIPE | KITCHN
Easy cinnamon-sugar donuts made in the air fryer, ready in just 10 minutes.
From thekitchn.com
Total Time 1020S
Category Breakfast, Breakfast sweet, Baked good
Calories 248 cal per serving
From thekitchn.com
Total Time 1020S
Category Breakfast, Breakfast sweet, Baked good
Calories 248 cal per serving
- Brush both sides of the warm donuts with melted butter, place in the cinnamon sugar, and flip to coat both sides. Serve warm.
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THE BEST PIZZA DOUGH IN THE WORLD!!!! RECIPE - FOOD.COM
Make and share this The Best Pizza Dough in the World!!!! recipe from Food.com.
From food.com
Total Time 1 hours 5 minutes
Calories 186.4 per serving
From food.com
Total Time 1 hours 5 minutes
Calories 186.4 per serving
- Let the pizza rest a few minutes before cutting to let the cheese set alittle and enjoy!
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HOMEMADE CINNAMON BREAD - THE PIONEER WOMAN – RECIPES ...
I baked cinnamon bread last night. I thought of it.
From thepioneerwoman.com
Reviews 4.4
Total Time 4 hours 40 minutes
Category baking, breakfast, main dish
From thepioneerwoman.com
Reviews 4.4
Total Time 4 hours 40 minutes
Category baking, breakfast, main dish
- Melt butter with milk. Heat until very warm, but don't boil. Allow to cool until still warm to the touch, but not hot. Sprinkle yeast over the top, stir gently, and allow to sit for 10 minutes.Combine flour and salt.In the bowl of an electric mixer, mix sugar and eggs with the paddle attachment until combined. Pour in milk/butter/yeast mixture and stir to combine. Add half the flour and beat on medium speed until combined. Add the other half and beat until combined. Switch to the dough hook attachment and beat/knead dough on medium speed for ten minutes. If dough is overly sticky, add 1/4 cup flour and beat again for 5 minutes. Heat a metal or glass mixing bowl so it's warm. Drizzle in a little canola oil, then toss the dough in the oil to coat. Cover bowl in plastic wrap and set it in a warm, hospitable place for at least 2 hours. Turn dough out onto the work surface. Roll into a neat rectangle no wider than the loaf pan you're going to use, and about 18 to 24 inches long. Smear with 2 tablespoons melted butter. Mix sugar and cinnamon together, then sprinkle evenly over the butter-smeared dough. Starting at the far end, roll dough toward you, keeping it tight and contained. Pinch seam to seal. Smear loaf pan with softened butter. Place dough, seam down, in the pan. Cover with plastic wrap and allow to rise for 2 hours. Preheat oven to 350 degrees.Mix a little egg with milk, and smear over the top. Bake for 40 minutes on a middle/lower rack in the oven. Remove from the pan and allow bread to cool. Slice and serve, or make cinnamon toast or French toast with it.Yummy!
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22 CREATIVE RECIPES WITH PIZZA DOUGH | EAT THIS, NOT THAT!
Nov 02, 2021 · Claudia Sidoti, a chef and member of the ETNT advisory board, suggests using a premade pizza dough to wrap up these bites. Crank the oven up to 400 degrees. Blend some mayo, milk, and a bit of ranch dressing and, if you dig blue cheese, toss …
From eatthis.com
From eatthis.com
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HEALTHY PIZZA DOUGH & CRUST RECIPES | EATINGWELL
Use a food processor, stand mixer fitted with a paddle attachment or your hands to mix the dough. Add enough liquid to the dry ingredients to make a soft dough. If kneading by hand, toss, rather than push, the dough …
From eatingwell.com
From eatingwell.com
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12 RECIPES USING PIZZA DOUGH THAT MAKE EVERYTHING BUT PIZZA
Feb 09, 2021 · Bon Appétit. For a flavorful and savory dish using store-bought dough, try out this cheesy monkey bread that'll get nothing but rave reviews. Toss together Monterey Jack cheese, Parmesan cheese, butter, shallots, garlic, parsley, and red pepper flakes and add cubed pizza dough …
From wideopeneats.com
From wideopeneats.com
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SEMOLINA PIZZA DOUGH RECIPE | LEITE'S CULINARIA
Sep 28, 2020 · Transfer the dough to a lightly floured work surface and form it into a smooth ball. Place the dough in a large oiled bowl, turn the dough to coat with oil, and cover the bowl with plastic wrap. Let the dough …
From leitesculinaria.com
From leitesculinaria.com
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THIN CRUST PIZZA DOUGH RECIPE | ALLRECIPES
Using your knuckles and backs of your hands, toss the dough into the air in a circular motion, spinning the dough. This thins the center of the dough and forms the padded edge of the pizza. When the edge of the dough is about 1/4-inch thick, place the dough onto the pan. Pizza diameter will be about 10 inches. Repeat with other piece of dough.
From allrecipes.com
From allrecipes.com
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FRESH PASTA DOUGH | GIADZY
Feb 24, 2017 · Transfer the dough to a lightly floured surface and knead the dough for 8 to 10 minutes or until it is smooth and pliable. Wrap the dough tightly in plastic wrap and allow to rest for at least 30 minutes. If using a pasta roller: Divide the dough into 4 pieces. Starting with the machine set to the widest setting, pass the dough …
From giadzy.com
From giadzy.com
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GRANDMA'S SWEET ROLL DOUGH RECIPE | CDKITCHEN.COM
Soften yeast in half the water with a pinch of sugar added. Set aside. Combine milk, oil, sugar, salt and remaining water. Stir in one cup of flour, then …
From cdkitchen.com
From cdkitchen.com
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16 CREATIVE SOURDOUGH DISCARD RECIPES - FOODPRINT
Apr 22, 2020 · Savory Sourdough Discard Recipes. Sourdough crackers: One of the simplest ways you can use extra sourdough starter is by making crackers. Add the discard to flour, butter, salt and herbs to form a dough. These crackers freeze well too, which means there’s no reason to toss …
From foodprint.org
From foodprint.org
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PERFECT PIZZA DOUGH RECIPE | ALTON BROWN
Stretch the dough into a round disc, rotating after each stretch. Toss the dough in the air, if you dare. Shake the pizza on the peel to be sure that it will slide onto the pizza stone or tile. Dress and bake the pizza immediately for a crisp crust or rest the dough …
From altonbrown.com
From altonbrown.com
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CRAZY COOKIE DOUGH: ONE EASY COOKIE RECIPE W/ ENDLESS FLAVO…
Mar 26, 2021 · Similar to my idea for Crazy Dough, which was one bread dough that can be made into so many different sweet and savory breads, I’ve created one truly Crazy Cookie Dough for countless crazy cookie recipes! This dough …
From biggerbolderbaking.com
From biggerbolderbaking.com
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MAURO’S PERFECT PIZZA DOUGH | PIZZA DOUGH RECIPE | SBS FOOD
Place the dough in a lightly oiled bowl and turn to coat. Cover the bowl with plastic wrap, then stand in a warm, draught-free place to prove for 1 hour or until doubled in size.
From sbs.com.au
From sbs.com.au
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REFRIGERATED COOKIE DOUGH | NESTLÉ® TOLL HOUSE®
Looking for an easy way to bake up your favorite cookies? Our break apart and ready to bake cookie dough comes in a wide variety of flavors …
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HOW TO MAKE COOKIE DOUGH | BETTER HOMES & GARDENS
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Toss the dough in the air if you dare. Shake the pizza on the peel to be sure that it will slide onto the pizza stone or tile. (Dress and bake the pizza immediately for a crisp crust or rest …
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BAREFOOT CONTESSA | IRISH SCONES | RECIPES
Toss the currants with 1 tablespoon flour, add them to the dough, and mix quickly to distribute the currants through the dough. The dough may be a quite sticky. Dump the dough out onto a well-floured surface and knead quickly to be sure it is well combined. Flour your hands and a rolling pin and roll the dough …
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From barefootcontessa.com
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BEST PUERTO RICAN EMPANADAS - BEST BEEF RECIPES
Jan 23, 2022 · The dough will need to be formed into a ball and rolled out a few more times to cut the rest of the dough rounds. Repeat until all the dough has been cut into rounds. Parboil a medium …
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HOW TO MAKE COOKIE DOUGH | BETTER HOMES & GARDENS
Jun 09, 2015 · Learn how to make cookie dough for many of your fresh-baked faves. This basic dough recipe can be made in just six simple steps, and applies when making any of your go-to cookie dough recipes. Follow these expert tips and tricks for perfect homemade cookie dough every time. Plus, we've also perfected our edible cookie dough …
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PIZZA PIZZAS RECIPE | ALTON BROWN | FOOD NETWORK
Toss the dough in the air if you dare. Shake the pizza on the peel to be sure that it will slide onto the pizza stone or tile. (Dress and bake the pizza immediately for a crisp crust or rest the ...
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23 BEST CAULIFLOWER RECIPES | WHAT TO MAKE WITH ...
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BAREFOOT CONTESSA | IRISH SCONES | RECIPES
Toss the currants with 1 tablespoon flour, add them to the dough, and mix quickly to distribute the currants through the dough. The dough may be a quite sticky. Dump the dough out onto a well-floured surface and knead quickly to be sure it is well combined. Flour your hands and a rolling pin and roll the dough …
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From barefootcontessa.com
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BEST PUERTO RICAN EMPANADAS - BEST BEEF RECIPES
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From bestbeefrecipes.com
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HOLIDAY RECIPES | COUNTDOWN TO CHRISTMAS
3. Batter should be a heavy dough – if too thin, add up to another ½ cup flour. 4. Chill dough for several hours or overnight, covered. 5. Using a melon baller or your hands, scoop out and shape into balls. 6. Place balls on parchment paper on cookie sheet. 7. Flatten each …
From hallmarkchannel.com
From hallmarkchannel.com
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MIX UP THIS ONE DOUGH, BAKE 9 DIFFERENT COOKIES | COOKING ...
Dec 05, 2016 · Beat the holiday rush by making and freezing the dough now. This way, when the holiday party time crunch is all too real, all you have to do is toss in your mix-ins of choice and you are on the way to all-star cookie status. Trust us, these toppings are …
From cookinglight.com
From cookinglight.com
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CRACKER BARREL BISCUITS - INSANELY GOOD RECIPES
Jan 18, 2022 · You’ll want to knead your dough about 20 times, just until all your ingredients are combined. It won’t be perfectly smooth like bread or pasta dough. Sometimes you will need to add a little extra flour while you’re kneading. Your dough shouldn’t be sticky, and your hands should come away clean when you touch it. Don’t toss …
From insanelygoodrecipes.com
From insanelygoodrecipes.com
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31 THINGS TO MAKE WITH PIZZA DOUGH - BELLA BACINOS
oPizza is one of life’s greatest pleasures. Even healthy eaters try to sneak it past their trainers with gluten-free, non-dairy, veggie versions. And while wars have been fought over thin vs thick vs square vs round crust, there are plenty more things to make with pizza dough. …
From bacinos.com
From bacinos.com
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