![]() ![]() How to make the dough for these crumb buns:įirst, assemble the dough in a stand mixer. In fact, it has become my new "go-to" streusel recipe for muffins and quick breads as well. Each little bite will have you reaching for more. It's simple to make, with just flour, sugar, a bit of baking powder, a bit of salt, and some pecan meal. ![]() The streusel loaded on top of these buns is the extra special "secret sauce" on this coffee cake. If you don't have osmotolerant yeast, I recommend instant yeast, especially Red Star Platinum. While not necessary, it really helps with the fermentation of sweetened and enriched doughs. It will rise a lot more in the oven.Īnother option for baking with enriched dough is to use osmotolerant yeast. If your dough seems to be rising super slowly, to judge whether or not the dough is ready for baking, even if it hasn't risen as much as I want, I lift it slightly with my finger, and if it feels super light, it's ready. Next, I place the shaped dough in the microwave to rise in the warm environment. To create a warm spot, I usually heat a couple of coffee cups full of water in the microwave and then move the cups to the corners of the microwave. Once you shape the rolls, they might look like they aren't rising. It will not rise much, if at all, in the refrigerator, or even after removing it from the fridge. You refrigerate the dough for 12 to 36 hours right after kneading it. Weather (heat and humidity) can affect the dough's behavior, so you will have to trust your instincts regarding when the dough is ready. Yeasted coffee cakes are typically made from enriched doughs, which often include eggs, sugar, and fat. Two of my favorites include Blueberry Brioche Coffee Cake and Holiday Apple Kuchen. While working with yeast may seem intimidating, it's really pretty simple. ![]()
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