I’ve been getting quite a number of questions from you guys asking me why of late most of my recipes revolve around bread and baked goods. My answer is always the same, am polishing on my craft and specialty and the only best way to be great at what I do is to practice on it, document it and re-polish on where I go wrong. Whatever your craft may be, don’t keep jumping into different things, just identify what your best at, take that route head on and stick to your lane. So far its’ working out for me with lots of practice of course.

I find today’s recipe quite an interesting one, hope you will too. As per the heading of this post, imagine having one dough that could bring out three or more recipes no matter if its a sweet or a savory kind. I know bread making can be intimidating for most of you, but trust me its one of the easiest recipes out there once you get your practice on.

Shall we?

Crazy dough with 3 favorite possibilities

 

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Prep time: 15 mins   1st proofing: 1 hour    Roll out time: 20 mins

2nd Proofing: 30 mins    Bake time: 25 mins

Total time: 2 hour 30 mins

MAIN INGREDIENTS:

  • 3 cups of all-purpose flour
  • 3 Tablespoons of sugar
  • 1/4 teaspoon of salt
  • 1 egg – @ room temp
  • sausages – spicy pork /Or any other
  • 1 teaspoon of vanilla extract
  • 2 -1/2 Tablespoons of margarine – softened
  • 1 -1/4 cups of warm water
  • extra flour
  • 2 teaspoons of vegetable cooking oil
  • Sesame seeds

Important tools used:

  • An Oven
  • Stand Mixer
  • clear cling foil
  • mixing bowls
  • Measuring cups /spoons
  • Pastry brush
  • baking tray
  • parchment paper
  • rolling pin
  • knife
  • Fork
  • Whisk
  • Spatula

INSTRUCTIONS:

Step 1: Activate the yeast.

In the glass with warm water, add in a teaspoon of sugar + active dry yeast. Mix them together, and let it sit in a warm area for 10 mins. As always, when yeast is activated, it looks like the head of  beer very foamy, smells like beer, gets really bubbly.

Step 2: Mixing all the ingredients

Although the recipe calls for mixing all the ingredients together, I usually start with the dry ingredients first. I placed 2 cups of flour + remaining sugar + salt all into the stand mixers’ bowl = mix them well. Took out the dough hook attachment and connected with the mixer. Placed all the wet ingredients to the dry ingredients – butter, yeast mixture, egg + vanilla = mixed them on slow speed for 1 min. Scraped the sides using a spatula, mixed for another 2 mins on medium high speed. Checked on the texture of the dough, if too sticky, add 1/2 cup of flour – mix for another 2 mins, if still sticky add the remaining 1/2 cup of flour for another 2 mins, until the dough is not touching the bowl, it should be tacky but not sticky.

Step 3: 1 st proofing = 1 hour

Oil a bowl with vegetable cooking oil both on the bottom and sides. This will help the dough not stick while its proofing. Add in the dough and toss it around to be coated with the oil. Cover the bowl will clear cling foil = for 1 hour in a warm area, or until it doubles in size.

Step 4: Roll, cut and assemble.

Possibility 1: – Chinese spicy sausage buns

Generously flour a clean counter top, place the risen dough and remove any air out of the dough by punching it or flattening it out with the help of your fingers and palm. Try as much as possible to shape it into a rectangle. Cut it out depending on how many pieces you want. Let the above video guide you. Form them into a ball shape, place aside. First ball, roll it out and cut it into 5 stripes. Each stripe of dough slightly pull it and on each end of both the right and left hand, twist towards the opposite side. Take out each cooked sausages and wrap the dough all around the sausage and set aside. Repeat the steps with the remaining pieces.

Possibility 2: Hot dog buns

Part of the remaining dough, shape one of them into the size of a hot dog bun. Take a sharp knife and gently slice the top like as shown in the video above. Set it aside.

Possibility 3: Hamburger buns

The remaining dough, reform the dough into a ball shape while removing all the air.

Step 5: 2nd Proofing = 30 mins

Place every piece onto a big baking tray aligned with parchment paper and lightly dusted with flour. Lightly drape a clear cling foil on the tray – place in a warm area for 30 mins or until they have doubled in size.

Step 6: Preheat the oven to 180C = 10 mins

Step 7: Glaze with egg wash +1 teaspoon of milk/water &  garnish with sesame seeds

Step 8: Bake in the oven for 25 mins or until they are golden brown.

Step 9: Allow it to cool completely – 30 mins

Step 10: Serve and enjoy!

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What other recipes would you make from this crazy dough apart from the 3 indicated? Please leave a comment below, I might just tackle them for you. If you like such videos, make an appointment to get subscribed to this platform as well as my YouTube channel.

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Acres & Acres of love

TD

Tastie Dine - Author

Thanks for stopping by Tastie Dine's Food bubble and I am stoked to have you here. I am Ms. Biwott and here you'll find a variety of meal preps to tickle your cravings, moods and probably a healthy side too. So, what you waiting for, get subscribed here and on my Youtube channel if my content rocks your boat.

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