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Shape each portion of dough into a log, cutting each one into 12 pieces. Roll these pieces into balls and arrange them evenly in a 9-by-13-inch pan. Cover the pan with a kitchen towel and let the ...
Traditionally, Kipferl are made by cutting sheets of soft yeast dough into triangular wedges, rolling them into crescent shapes and baking them. Unlike the French croissant (crescent), Kipferl is made from a plain, bread-like dough and is more akin to a roll than to pastry. Kipferl is also thinner and longer than the croissant.
A traditional German fried dough pastry that is very popular in Old Bavaria, Franconia, Western Austria and Thuringia, typically made with yeast dough, but some recipes vary slightly; a common variation is the addition of raisins. The dough is then shaped in a way so it is very thin in the middle and thicker on the edges.
London bun – square shaped or rectangle bun made of rich yeast dough flavored with either currants or caraway seeds and topped with white sugar icing; Longevity peach – A type of lotus seed bun that is white with a red dyed tip with a crease along the side, mimicking the shape of a peach.
Prior to baking, the dough is rolled up into a jelly roll-type shape, with a couple pieces of chocolate in the middle. NYC’s Celi-Cela ships an excellent version. a-lesa/Istockphoto
Mark Boughton. Make this brunch favorite so easily with the help of canned crescent roll dough. Get the recipe: Easy Crescent Roll Breakfast Pizza Related: 25 Best Breakfast Pizza Recipes
A croissant (UK: / ˈ k r w ʌ s ɒ̃, ˈ k r w æ s ɒ̃ /, [1] US: / k r ə ˈ s ɒ n t, k r w ɑː ˈ s ɒ̃ /; French: ⓘ) is a French pastry in a crescent shape made from a laminated yeast dough similar to puff pastry. [2] It is a buttery, flaky, viennoiserie pastry inspired by the shape of the Austrian kipferl, but using the French yeast ...
In a food processor fitted with the dough blade (or a stand mixer fitted with the dough hook), whirl together the flour, yeast, sugar, and salt. With the motor running (at low speed for a stand ...