Cloud Light Crescents
2 tablespoons yeast
1¼ cup warm water
½ cup of sugar
½ cup oil
3 eggs, well beaten
2 teaspoon salt
4½ cups bread flour
Take a warm bowl and dump out any water that might be inside before you start.
Pour ¼ cup of water (should feel like an almost hot bath) into your bowl and pour your yeast in.
Give it a light stir and let it sit until it has dissolved. This takes about 5 minutes and you might
see some bubbling.
Give it another stir and add your sugar and oil, the remaining 1 cup of water, beaten eggs, salt,
and the flour.
Slap on the dough hook and mix it all up for 2 minutes, just to make sure everything is
Make a couple scrape downs with a spatula. Sometimes the dough hook doesn't get it all and
you need to help it out.
This dough is STICKY. And that is ok; we need it to get the "cloud-light effect."
Cover your bowl with a dish towel and place in a warm place to let rise. It needs about 2 hours
to double in size, so before you cover estimate what doubling in size would look like so you
have a gauge to measure against.
Once your dough is doubled in size, bring it in and generously flour a surface to roll out your
dough. Do this is 3 batches.
Take approximately a THIRD of your dough and roll out into a big circle about ¼-inch thick.
This is STICKY remember, so the floured surface and rolling pin is crucial.
Take a pizza cutter and cut circle into 12 triangles.
Then roll up your rolls starting at the widest part and place on your baking sheets with the tip
down against the sheet to prevent all of your hard work and fretting from coming undone.
Do this for the other 2 thirds of your dough and lightly cover your baking sheets with dish towels
and let these rolls rise to double. This takes about another hour or so.
Once the rolls have about doubled in size preheat your oven to 375°F and bake them for about
10 minutes. Watch them at about 8 minutes; once they start to brown they go quick.
Let them cool in a cooling rack.
Enjoy this recipe and many more at thebadd
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