Put flour in large bowl.
Poke large hole in center of flour. Add crumbled yeast cake and pinch of salt.
Add warm water, 1/2 cup at a time.
Knead dough until all flour and water are used. Knead for about 10 minutes, until round ball forms.
Sprinkle with flour lightly.
Cover bowl with towel and let set 3 to 5 hours or overnight.
Keep in warm place.
Makes large pizza or drop by handfuls into 4 tablespoons of sizzling olive oil for fried dough. Sprinkle with sugar or confectioners sugar.
b>dough recipe is for around 50 perogies.
At least 1 batch for
an with parchment paper.
For the filling, combine ground hazelnuts
x of Filo dough to help keep the sheets moist while working
ball.
Knead the dough for a good 3 or 4
econds.
Exchange flat beater for the dough hook. Turn to speed
For the dough: Combine the confectioners' sugar and
king sheets with parchment paper or aluminum foil.
For the dough: Combine
wo baking sheets with parchment paper. Unroll one tube of dough on
For the dough: In bowl of an electric
silicone sheet.
Separate dough at the seams into 4
For the dough: Pulse flour, yeast, and salt
For the dough, place the yeast, salt, sugar,
nstick saucepan heat the ingredients for the caramel almonds over med
For the dough:.
Blend the flour and
at cool room temperature for 12 to 20 hours,
For the dough: Combine the melted butter, sugar
ty stand mixer with the dough hook attachment.
Place
For the Dough:
In a bowl, combine
For the dough: Combine all the ingredients and knead into a soft dough using