~Dough's~

Subject: ~~~~~Dough's~~~~~ Mon Nov 10, 2008 5:38 pm

Sopaipillas

1 package active dry yeast

1-1/4 cups warm water (105-115)

1 tsp sugar

1 tsp salt

1 tblsp melted butter or margarine

1 egg, beaten

2-3/4 to 3-1/4 cups all purpose flour

Salad oil for deep frying

Honey

Dissolve yeast in warm water

Add sugar, salt, butter or margarine and egg

Stir in enough flour to make soft dough

On lightly floured surface knead dough for several minutes and let rise until doubled in bulk, about 20 to 30 minutes

Roll out dough to 1/4 inch thickness, cut into 2 inch squares

Drop into hot oil and fry briefly until brown, drain on paper towels

Serve immediately with honey

Makes about 4-1/2 dozen

About 40 calories each

Subject: Re: ~~~~~Dough's~~~~~ Mon Nov 10, 2008 5:38 pm

Pastry Snails (Schnecken)

2 cups milk

8 cups flour

1 oz cake compressed yeast

6 oz butter, melted (1-1/2 sticks)

1/2 cup sugar

6 eggs, beaten

Filling

1 cup brown sugar

1 tbsp powdered cinnamon

1/2 cup dried currants

1/2 cup chopped blanched almonds

1/2 cup butter, melted

Granulated Sugar

Heat milk to lukewarm; stir 2-1/4 cups flour smoothly into all but 1/4 cup of the milk

Soften yeast in the 1/4 cup milk, and then beat into flour and milk mixture to make a light sponge

Cover loosely with folded towel and let rise in warm, but not hot, place until double in bulk

Then beat in butter, sugar, peel, eggs, and remaining flour, mix thoroughly

Add more flour if needed

Place in refrigerator for approximately 8 hours

Roll out lightly on lightly floured board to 1 inch thickness

Sprinkle with sugar, cinnamon, washed and drained currants, and almonds

Add generous sprinkling of melted butter, roll up carefully

Cut cross wise in 1 inch slices

Place in lightly greased and floured baking pan

Cover lightly with folded towel and let rise in warm, not hot place 30 minutes

Bake in hot oven 425 for 25 minutes, or until pastry is golden

Brush while hot with remaining melted butter and sprinkle lightly with sugar

Makes 10 Schnecken

Subject: Re: ~~~~~Dough's~~~~~ Mon Nov 10, 2008 5:39 pm

Puff Pastry Dough

2 bars (4oz size) butter

1-2/3 cups sifted all purpose flour

1/2 tsp salt

1/2 cup ice water

Cut each bar of butter into 3 lengthwise strips

On a sheet of foil, arrange strips close together in a single layer, to form a rectangle.

Refrigerate until ready to use

Into medium bowl, sift flour with salt

With fork, stir in ice water until well combined

Dough will be dry

Mix dough with hands until flour disappears

Shape into a ball

On unfloured surface, knead dough until smooth and elastic about 10 minutes

Cover with bowl, let rest 20 minutes

On lightly floured surface, roll out dough into a 16x6 inch rectangle

Place chilled butter strips on half of dough, to within 1/2 inch of edges

Fold other half of dough over butter, press edges together firmly with rolling pin or fingertips to seal

Refrigerate in foil, 30 minutes

With rolling pin, tap dough lightly several times, to flatten butter

With folded side of dough at left, on lightly floured surface, quickly roll out lengthwise into an 18x6 inch rectangle, pulling out corners to keep square

From short side, fold dough into thirds, making sure edges and corners are even, press edges firmly to seal

You will have a 6 inch square

Refrigerate, in foil, 30 minutes.

Starting from center, with quick, light strokes; roll out dough, on lightly floured surface, lengthwise, into an 18x6 inch rectangle

Fold in thirds, as above

Refrigerate, in foil, 30 minutes

Repeat rolling, folding and chilling dough 4 times

Refrigerate in foil, until ready to use

Makes 1 pound

Puff Pastry dough may also be freezer-wrapped and stored in freezer until used.

Subject: Re: ~~~~~Dough's~~~~~ Mon Nov 10, 2008 5:39 pm

Strudel Dough

5 tbsp salad oil

2-2/3 cups sifted all purpose flour

1/4 tsp salt

1 egg slightly beaten

1/2 cup butter or margarine melted

In 1 cup measure, combine 3/4 cup warm water with 2 tbsp salad oil

Sift flour with salt onto wooden board

Make well in center of flour mixture

Add egg to part of mixture, mixing well with hand

Gradually add oil mixture, mixing until all flour has been moistened

Dough will be sticky and smooth

With hand, vigorously stretch dough up from board, and then slap it down

Repeat 100 times, or until dough is no longer sticky (touch lightly with clean finger, to test)

Scrape up dough from board with metal spatula, shape into a ball

Brush surface with 1 tbsp salad oil

Rinse large bowl with hot water, dry

Invert over dough, let dough rest 30 minutes

Meanwhile, prepare desired filling

Spread clean cloth or sheet on kitchen table or card table

Sprinkle entire surface generously with flour, rub evenly into cloth

Place dough in center of table Starting from center, roll out dough to a 24 inch square, occasionally lifting dough to prevent its sticking to cloth

Brush entire surface of dough with 2 tbsp salad oil

Place backs of hands (remove any rings) under dough

Stretch dough gently, from center to outer edge, until it is as thin as tissue paper

Trim uneven edges with scissors, to form a 40 by 30 inch rectangle

Let stand 5 minutes to dry out

Brush entire surface with melted butter

Then fill, roll and bake as directed.

~~~~~Dough's~~~~~

~Dough's~