Sweet Dough with Flour Paste
Sweet dough adapted from ATK Perfect Sticky Bun recipe. Works well for sticky buns, dinner rolls or Hot Cross Buns. For dough that is easy to work with and produces light, fluffy buns, we strongly recommend that you measure the flour for the dough by weight. The slight tackiness of the dough aids in flattening and stretching. The flour paste works like the Japanese Tangzhong method to keep the dough soft over time.
Ingredients:
Flour Paste
- 302 g water
- 56 g bread flour
- 302 g Whole Milk
- 2 large eggs plus 2 large yolks
- 858 g bread flour
- 12 g instant yeast (I used the gold saf)
- 74 g granulated sugar
- 18 g salt
- 170 g (12 tablespoons) unsalted butter, softened
- FOR THE FLOUR PASTE: Whisk water and flour together in small bowl until no lumps remain. Microwave, whisking every 25 seconds, until mixture thickens to stiff, smooth, pudding-like consistency that forms mound when dropped from end of whisk into bowl, 50 to 75 seconds.
- FOR THE DOUGH: In bowl of stand mixer, whisk flour paste and milk together until smooth. Add egg and yolk and whisk until incorporated. Add flour and yeast. Fit stand mixer with dough hook and mix on low speed until all flour is moistened, 1 to 2 minutes. Let stand for 15 minutes. Add sugar and salt and mix on medium-low speed for 5 minutes. Stop mixer and add butter. Continue to mix on medium-low speed for 5 minutes longer, scraping down dough hook and sides of bowl halfway through (dough will stick to bottom of bowl).
- Transfer dough to lightly floured counter. Knead briefly to form ball and transfer seam side down to lightly greased bowl; lightly coat surface of dough with vegetable oil spray and cover bowl with plastic wrap. Let dough rise until just doubled in volume, 40 minutes to 1 hour.
- Proceed with making of rolls using chosen recipe. See Betty Crocker Butterscotch Rolls.
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