How to make touton dough from scratch

Cover and rise until doubled in volume about 30 minutes. Punch the Dough Down.

Rub the butter into the flour until it is mealy.

How to make touton dough from scratch. Enter the touton. Theres no real recipe. You just take a little piece of dough form it into a round and fry it in a little butter or oil until its golden brown.

I have successfully made toutons with basic white bread dough whole wheat bread dough pizza dough and enriched dough. Add 1 cup 4 ounces whole-wheat or rye flour into a very clean 1-quart jar along with 12 cup 4 ounces warm tap or filtered water between 65 to 80 degrees F. Stir well until all the flour is.

Mix warm water sugar and yeast together. Let that sit for 5 minutes. Add flour and salt to the water sugar and yeast.

Mix this until smooth and let it raise for 10 minutes. Add 8 tablespoons cold water and stir untilmixture holds together in large clumps. Add additional water 1 tablespoon at atime if the dough is still dry.

Divide dough into 2 discs. Cover with plasticwrap and chill at least 1 hour. To make pie roll disc into a 12 in.

Circle about 18 in. Roll the dough on a sheet of lightly floured baking paper until approximately 12-inch deep. Using a 3 12-inch plain cutter or a doughnut cutter if you have one and a 1 12-inch cutter for the center hole.

Roll up the excess dough roll and cut again. Add ingredients to bread machine in order given bake. For a traditional loaf use the dough cyle then shape dough into a loaf place in bread pan.

Let rise until doubled. Time will depend on the warmth of your kitchen 33-45 minutes Bake 30-40 mins at 350. Right before baking gently dump the dough onto a piece of parchment paper and dust with flour.

Score the surface decoratively with a sharp knife. Carefully remove your very hot Dutch oven from the oven and quickly transfer the loaf with the parchment paper into the pot. Put the lid back on and bake covered for 20 to 25 minutes.

Fold top of dough toward you. With palms push with a rolling motion away from you. Turn dough a quarter turn.

Repeat until dough is smooth and elastic about 6-8 minutes. Add flour to surface only as needed. Let the Dough Rise.

Place the dough in a bowl cover with plastic wrap and let rest for 10 minutes. Punch the Dough Down. With the powder crust mix you add the water andor oil and mix with a fork to form the dough.

Then you let the dough sit for the time stated on the instructions. We did up to 20 minutes for a fluffier crust. Some of these must be pre-baked and some dont like the Chef Boyardee kit.

Put cooking spray on a pan. Lay a pan flat on a clean work surface. Use a bottle of cooking spray and squirt it across the surface of the pan.

The dough will rise to double its size in the fridge so make sure that your pan is big enough for this expansion. In a large bowl combine 2 cups bread flour olive oil salt white sugar and the yeast mixture. Stir well to combine.

Beat well until a stiff dough has formed. Cover and rise until doubled in volume about 30 minutes. Meanwhile preheat oven to 350 degrees F 175 degrees C.

Cut small pieces of dough and pull apart to make a flat dough preheat you frying pan to medium heat add 1 tbsp butter and 1 tbsp olive oil. Place about 6 pieces of flat dough in pan let fry for about 4 to 5 minutes on each side remove from pan and enjoy. Mix the flour baking powder salt and butter together.

Rub the butter into the flour until it is mealy. Make a well in the dry ingredients and add the milk. Mix all ingredients together to form a soft dough.

Learn tips and tricks for how to make fluffy delicious sugar cookie dough by creaming together butter and sugar then gradually adding other ingredients. In a mixing bowl combine the flour baking powder and salt. Whisk until thoroughly combined and set aside.

Combine the water and oil in a separate jug or cup. Slowly add the water mixture to the flour mixture holding back a little in case you dont need it all.