Make A Lotta Dough! Try Our Helpful Hacks for Creating And Folding Homemade Pastries

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Life is all about the simple pleasures. At So Yummy, we think there are very few things better than a homemade pastry. Nothing compares to sinking your teeth into a warm and flakey treat, like a croissant or cinnamon roll. The task of making homemade dough may seem daunting, but we’re here to help! We’ve perfected our dough recipes, so you don’t have to go through the trials and tribulations of figuring out the precise measurements.

Use these two recipes as the dough for dozens of different treats. Add unique ingredients to each batch, like matcha powder or cinnamon and sugar, to customize the flavor profile of every pastry. Try our intricate folds to amp up the presentation. Everyone will be impressed with your culinary capabilities!

Recipe 1/4

Birthday Enchiladas

60 Min

Easy

6-8 Servings

Ingredients:

Directions:

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Recipe 1/2

Cinnamon Roll Dough

1 hour 50 minutes

Easy

12 rolls

Ingredients:

Directions:

  1. Using a stand mixer bowl whisk together lukewarm milk, and instant yeast. Wait for yeast to proof. (About 5 minutes or when it has a nice bubbly top)
  2. Add in the rest of your dough ingredients into the mixer bowl. Using a dough hook attachment set on medium-low speed mix until it forms a smooth ball. You will have to scrape off dough from the sides of the bowl occasionally in order to test if dough is ready. You can do a windowpane test which is stretching dough without it breaking to ensure gluten development.
  3. Place into a greased bowl and cover with plastic wrap, let rise for 90 minutes. Once dough is ready, dump dough out onto a lightly floured surface flattening it into a large rectangle.
  4. Mix together filling ingredients except for butter. From end to end spread softened butter across the rectangle then sprinkle the cinnamon sugar evenly across the dough.
  5. Roll from the bottom all the way to the top. Slice into 2” thick segments. Grease a baking dish, place cinnamon rolls in the pan and cover with plastic wrap. Let rise at room temperature for 30 minutes. Bake in a 375F preheated oven for 15-20 minutes. Let cool.
  6. For the filling, whisk together cream cheese, powdered sugar, whole milk, and vanilla extract until smooth. Drizzle the glaze on top of the cinnamon rolls and enjoy!

Recipe 2/2

Croissant Dough

14 hours

Hard

12 croissants

Ingredients:

Directions:

  1. In a bowl, weigh out your egg, heavy cream and butter.
  2. In a separate bowl mix flour, salt, and remaining sugar. Then set aside.
  3. Scale out the cool water and your yeast to the water to dissolve the yeast.
    stand mixer using a dough hook attachment mix until it forms a dough but still shaggy.
  4. Cover and allow to rest overnight in the refrigerator.
  5. Before laminating, butter needs to come to a maul-able temperature. Where you can softly “bend” it and it won’t break. Once the butter block is ready, then you can remove the dough from the fridge, punch it down to degas.
  6. Roll out dough to a square, (butter block should also be a square) and roll out the dough to almost twice the size of the butter. Place the butter on top of the dough at a diagonal and you are going to encase the butter with the dough. Like an envelope.
  7. Begin first fold, where you roll out the dough into a rectangular shape, 1/4’ thickness.
  8. Apply a single fold technique, and repeat the process 3 times. Let it rest for 15 minutes in between each fold.
  9. Roll out after your final rest to 1/4” thickness and begin to cut dough to desire shapes. proof them in the oven before baking with the oven off and add a pot of hot water in the oven until they are jiggly. Egg wash, Preheat oven 375 degrees until golden brown enjoy!

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