Читать книгу The Clueless Baker - Evelyn Raab - Страница 58

Universal Sweet Dough

One batch of this dough will make two pans of Cinnamon Buns (or variations thereof) or two Bubble Breads. Or make one of each! Perfect if you can’t decide what you want.

4 cups (1 liter) all-purpose flour (approximately), divided

1⁄3 cup (75 ml) granulated sugar

4½ tsp. (22 ml) (2 envelopes) quick-rise instant yeast

½ tsp. (2 ml) salt

¾ cup (175 ml) milk

½ cup (125 ml) water

1⁄3 cup (75 ml) butter

2 eggs, lightly beaten

In a large bowl, stir together 2 cups (500 ml) of the flour (this is only part of the total amount of flour) with the sugar, yeast and salt.

In a saucepan, or in a microwave-safe bowl, combine the milk, water and butter. Heat on the stove or in the microwave until very warm to the touch — don’t boil. Add warm liquid to the flour mixture and beat with an electric mixer, or by hand with a sturdy spoon, until the mixture forms a stringy, sticky, gooey batter. Beat in the eggs, one at a time, and then add the remaining flour ½ cup (125 ml) at a time, mixing well, until the dough becomes too difficult to stir.

Now dump the dough out onto a well-floured surface and knead by hand for 6 to 8 minutes, sprinkling lightly with additional flour to keep the dough from sticking to your hands or the table. (You might not need to use the entire amount of flour.) Once the dough is no longer sticky and feels like a damp earlobe when you pinch it, it’s ready to rise. Place it in an oiled bowl, and turn it over to oil the top. Cover with plastic wrap, place in a warm spot (see rising suggestions — page 35) and let rise until doubled in volume — about 30 to 40 minutes.

Punch the dough down to deflate it, knead it a few times and it’s ready to shape into any of the following incredibly easy, but very impressive, creations.

Whole Wheat Positive

You can substitute whole wheat flour for all or part of the all-purpose flour in this recipe. Start with a small proportion, and if you like the result, you can use more whole wheat flour next time.