Cloud
Light Crescents
Ingredients:
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
Preparation:
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
incorporated.
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.
Serve 36
Enjoy this recipe and many more at thebadd
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