Denne gærdej opskrift er tilpasset fra en version af bager Seth Greenberg, ejer af Just Desserts, hvis behandler er distribueret af East End Cookie Company.
Brug dejen til at lave sukkerboller, klistrede boller og abebrød.
This recipe for yeast dough is adapted from a version by baker Seth Greenberg, owner of Just Desserts, whose treats are distributed by East End Cookie Company. Use the dough to make sugar buns, sticky buns, and monkey bread. Yield: 1 3/4 pounds. Ingredients: 2 packages active dry yeast (1 tablespoon plus 2 teaspoons), 1/4 cup warm water (100 to 110 degrees), 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, 1/4 cup sugar, 2 large egg yolks, 1 teaspoon white vinegar, 1/2 teaspoon pure vanilla extract, 1/3 cup heavy cream, 1 2/3 cups all-purpose flour, plus more for work surface, 1 cup bread flour, 1 teaspoon coarse salt. Directions: 1. In a small bowl, combine yeast and warm water; set aside. 2. In the bowl of an electric mixer fitted with a paddle attachment, cream together butter and sugar on medium speed, scraping down sides of bowl with a spatula as needed. Add egg yolks, one at a time, mixing well after each addition and scraping down sides of bowl with a spatula as needed. 3. Add vinegar and vanilla; mix to combine. Slowly add heavy cream, mixing well until well combined. Add yeast mixture. 4. In a large bowl, whisk together both flours and salt. Add to mixer and mix on low until well combined and dough begins to pull away from sides of bowl and just forms a ball. 5. Turn dough out onto a lightly floured work surface. Knead dough until smooth, about 5 minutes. Lightly butter bottom of a large glass bowl; place dough in bowl and cover with a clean, damp kitchen towel. Cover bowl tightly with plastic wrap; let stand until doubled in size, about 3 to 4 hours or refrigerate overnight.
27.04.2023 @ 01:55
This recipe for yeast dough is adapted from a version by baker Seth Greenberg, owner of Just Desserts, whose treats are distributed by East End Cookie Company. Use the dough to make sugar buns, sticky buns, and monkey bread. Yield: 1 3/4 pounds. Ingredients: 2 packages active dry yeast (1 tablespoon plus 2 teaspoons), 1/4 cup warm water (100 to 110 degrees), 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, 1/4 cup sugar, 2 large egg yolks, 1 teaspoon white vinegar, 1/2 teaspoon pure vanilla extract, 1/3 cup heavy cream, 1 2/3 cups all-purpose flour, plus more for work surface, 1 cup bread flour, 1 teaspoon coarse salt. Directions: 1. In a small bowl, combine yeast and warm water; set aside. 2. In the bowl of an electric mixer fitted with a paddle attachment, cream together butter and sugar on medium speed, scraping down sides of bowl with a spatula as needed. Add egg yolks, one at a time, mixing well after each addition and scraping down sides of bowl with a spatula as needed. 3. Add vinegar and vanilla; mix to combine. Slowly add heavy cream, mixing well until well combined. Add yeast mixture. 4. In a large bowl, whisk together both flours and salt. Add to mixer and mix on low until well combined and dough begins to pull away from sides of bowl and just forms a ball. 5. Turn dough out onto a lightly floured work surface. Knead dough until smooth, about 5 minutes. Lightly butter bottom of a large glass bowl; place dough in bowl and cover with a clean, damp kitchen towel. Cover bowl tightly with plastic wrap; let stand until doubled in size, about 3 to 4 hours or refrigerate overnight.