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This is a classic pastry used by the professionals. Use it for any filling or presentation.
According to culinary writer/reporter Matthew Goodman buns from the Open Window Bakery are legend. His recipe, calls for a lean dough and vegetable shortening. The BB Test kitchen used butter and/or oil, (we are not keen on shortening), and we made the dough a bit richer to offset staling. The result is a plump blueberry bun that is authentic Open Window Bakery-inspired but a bit better and more appropriate to the home kitchen. This bun takes an egg wash and some dusting sugar but I suggest a crumb topping. Instead of square buns, these are cut in large circles and folded in half for half-moon shaped pastries. Matthew Goodman’s fine write-up on the Blueberry Bun can be found at www.forward.com/issues/2001/01.04/27/fastl.html. Incidentally, the scent, let alone taste of the fresh blueberry filling are so summery and good you might forget to save some for the buns. This recipe is similar to my own for Cherry Buns in my first cookbook, A Treasury of Jewish Holiday Baking River Heart Press 2017)
This is what I think of when I think of caterer or bakery style rugulah. Crisp and tasty, not too rich, not too dry. Takes well to any filling.
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Say Bis. Say….bravissimo. They call it “OO” Flour, from Italy but it makes a ‘10’ of a pizza dough. This flour is available in gourmet stores online (or email us at BB) and makes the most supple, sumptuous, rustic, gourmet pizza dough ever. Crushed plum tomatoes, garlic and fresh herbs, fresh mozzarella slices and you are smokin’. If you outta OO flour, make it with all-purpose (while you scout out a source of supply). More to come with “OO” Flour recipes as we get to know our friends at http://www.molinipizzuti.it/public_html/index.html. In the BetterBaking.com Test Kitchen, we never serve this on plates – the tables are covered with parchment paper, pizza cutting wheels, hot sauce and fresh herbs and cheese are laid out and it is each paesan for himself. Fresh yeast takes this up a notch - make that - four notches. Makes great pizza on the grill pizza dough, for tips see Pizza on the Grill Techniques and Tips