Turnover Dough
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Turnover dough

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SOURDOUGH BLUEBERRY POP TARTS Pop tarts, toaster strudels…whatever you want to call them — they’re everything you need 🥹 Recipe below OR comment ‘BLUEBERRY’ to get the recipe sent to you 🤎 #Recipe Details (makes 10-12): Sourdough Pop Tart Dough: - 2 1/4 cups all-purpose flour - 2 1/2 tsp baking powder - 1/2 tsp baking soda - 2 tbsp granulated sugar - 1 cup salted butter, grated + cold - 1/2 cup greek yogurt - 1/2 cup sourdough discard - 4 tbsp cold heavy cream, milk, or water - 2 tsp vanil...
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#SourdoughToasterStrudel #Sourdough #toasterstrudel #cinnamonandsugar #cinnamon #cinnamon #brownsugarglaze #pastry #puffypastry #pastryathome #pastryinspiration #pastrypassion #pastrylove #flakypastry #dessert #dessertrecipe #dessertfoodrecipes #dessertideas #dessertlover #desserts #dessertsaesthetic #dessertdelights #cutefoodideas #christmasrecipes #christmasideas #christmasbaking #christmasbakingrecipe #christmastreats #christmastraditions #holidaybaking #holidayrecipe #cookies #cookierecipe #cookiesofpinterest #breakfast #breakfastrecipe #breakfastfoodrecipes #breakfast #brunch #brunchrecipes #brunchideas #poptarts
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Maker Profile: @austrian_cravings Stretching strudel dough = meditation. Eating strudel = pure zen. 🧘‍♂️😋 Spend the weekend mastering the art of Austrian baking with @austrian_cravings and this classic Topfenstrudel recipe. Buttery, flaky layers filled with rich, creamy goodness—and a touch of rum-soaked magic. Dough recipe: 200g flour 110ml water 1/2 teaspoon salt 3/4 tablespoons oil Filling: Beat 50g softened butter 50g powdered sugar Vanilla, lemon zest Add 450-500g Topfen (or subst...
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How many ingredients are listed on the tortillas you buy from the store? Spoil alert: there’s more than five and you probably can’t pronounce some of the words. You can make homemade tortillas with a little bit of time and only FIVE ingredients! Better for you and tastes better too!!! * 4 cups flour * 1 teaspoon salt * 1 teaspoon baking powder * 5 tablespoons butter(softened a bit) or lard * 1 1/2 cup hot/warm water •Mix dry ingredients •Crumble in the butter or lard •Make sur...
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1hr · 6 servings Ingredients • 3 cups all-purpose flour — 413 grams • 1 teaspoon salt — 5 grams • 1/2 teaspoon active dry yeast — 2 grams • 1 cup + 3/4th’s warm water — 400ml • 1/2 cup chopped pitted olives — 90 grams Please note: If your dough is too dry you can add a touch more water, and if your dough is too wet you can add a touch more flour. Please always level off your flour with a knife before adding it to your bowl to have more precise measurements. I have not tried baking with foil if you don’t have a lid but it should totally work Directions Mix all of the ingredients in a really big bowl until you have a very sticky dough. Cover it and let it rise at room temp overnight — or minimum of 5 hours. Place the dough ball somewhere away from drafts that could be in your
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What dough looks like when it's done with the bulk fermentation. This dough was 80°F for the majority of the bulk fermentation, sometimes erring on the side of 78-79°F, but I did my best to keep it close to 80. I've been experimenting with trying to influence the temp of my dough by putting it in the oven with the light on and sometimes even adding a cup of boiling water to the oven rack to warm it up in there. I'm really enjoying the faster bulk fermentation, and I also find it's more pred...
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It’s been a while since I’ve made a loaf from start to finish on my page, so here we go! It’s gonna be multiple parts because of the 90-second video limit… so if you’re not following my page already, please do! Here’s the full process I used for those who want it, even though this video only goes through the first step. Quick facts: Final dough hydration: about 71% Bulk fermentation length: 4.5 hours (dough averaged about 78°F). Ingredients: 600g warm water (+ additional 70g or so extra a...
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