Pairs well with Bakery Improver Dough
Bakery Improver Dough
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A fluffy dough improver for making pastries like croissants and Danishes.
00:30:00 total
Serves 8
medium
Snack
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Ingredients
- flour - 1/2 cup (for improver)
- baking powder - 1 tablespoon (for improver)
- yogurt - 1 cup (for improver)
- honey - 1 tablespoon (white honey or substitute)
- flour - 1 kg (for dough)
- yeast - 1 tablespoon (large spoon)
- powdered milk - 1 cup (for dough)
- salt - 1 teaspoon (small spoon)
- egg whites - 2 (for dough)
- egg yolk - 1 (for dough)
- butter - 1/4 cup (softened)
- oil - 1/4 cup (for dough)
- milk - 2 tablespoons (for coating)
- instant coffee - a sprinkle (for coating)
- nigella seeds - to taste (for topping)
- sesame seeds - to taste (for topping)
- jam - to taste (for brushing)
Instructions
- Prepare the Improver: Mix flour, baking powder, yogurt, and honey until well combined.
- Mix Dry Ingredients: In a mixer, combine flour, yeast, powdered milk, and salt.
- Combine Mixtures: Add the improver mixture to the dry ingredients and knead.
- Add Eggs and Knead: Incorporate egg whites and yolk, then knead for about 10 minutes.
- Add Butter and Oil: Add butter and oil, continue kneading until dough is stretchy.
- Ferment the Dough: Place dough in a greased dish, cover, and let it ferment for 2 hours.
- Shape the Dough: Divide dough into 100g pieces, roll into balls and cover.
- Roll and Fill: Roll out each ball, spread with butter, sprinkle flour, roll up.
- Shape Pastries: Shape into desired forms (pate, croissant) and place on a greased tray.
- Coat and Bake: Coat with egg mixture and bake in a preheated oven until golden.
- Brush with Jam: Brush with jam after baking for added flavor.
