Welcome to FOOD & FELLOWSHIP: Old & New Recipes from the Green Acre Kitchen. Each week we will share three recipes, both old and new. When the day comes—and it will—that we can sit at a table and break bread together again, perhaps we will all have a few new dishes to share.
This week we have 3 basic dough recipes: Enriched Dough, Pizza Dough and Pie Dough.
Cinnamon Rolls | Enriched Dough
Yields: 12 rolls
Using this basic enriched dough, you can make a variety of sweet rolls. Experiment with different dried and fresh fruit, nuts and warm spices.
For the enriched dough:
2¼ teaspoons active dry yeast (1 packet)
½ cup lukewarm water
½ teaspoon granulated sugar, to proof the yeast
4 tablespoons unsalted butter
½ cup granulated sugar
4½ cups flour
1 cup warm milk, 105 F
1 large egg, beaten
1½ teaspoons salt
For the filling:
¼ cup unsalted butter, softened
¾ cup brown sugar
2 tablespoons ground cinnamon
For the frosting:
2 tablespoons unsalted butter, softened
2 cups powdered sugar
2 tablespoons milk, more if necessary
½ teaspoon vanilla extract
In a small bowl, combine the yeast and a pinch of the granulated sugar with the lukewarm water and set aside for 5 minutes or until bubbly.
In the bowl of a stand mixer, butter, sugar, and salt to the hot milk and beat for 30 seconds, using the beater blade. Let cool to lukewarm temperature. Stir in 1 cup of flour and mix until smooth. Add yeast mixture and mix until well combined. Mix in the beaten egg.
Gradually stir in the remaining flour and mix with the dough hook for about 2 minutes. Remove dough from the bowl and place on a lightly floured counter. Knead by hand, adding a little flour if the dough is still sticky. Knead until dough feels satiny and smooth.
Cover and let rise for 30 minutes. After the dough has doubled in size, roll the dough into a rectangular shape, about 22 x 13 inches. Spread dough evenly with the softened butter. Sprinkle dough with the brown sugar and cinnamon. Roll up dough into one long roll. Cut the rolls with a very sharp knife, about two inches thick. Place rolls in parchment lined 9 x 13-inch baking pan, leaving about 2-inches between the rolls so they have room to rise.
Cover the pans with a clean kitchen towel. Let the rolls rise until double in bulk. Preheat oven to 350 degrees F. Bake for 25-30 minutes or until cinnamon rolls are golden brown on top and cooked in the middle. Remove from the oven and let the rolls cool to room temperature. While the rolls are cooling, make the frosting. In a medium bowl, whisk together butter, sugar, milk, and vanilla. Frost the cooled cinnamon rolls.
Roberta’s Pizza Dough
Servings: dough for 2 pizzas
From a Brooklyn, New York pizzeria comes this easy dough recipe adapted by food writer Sam Sifton. It uses a blend of 00 flour and all-flour. 00 is a finely ground high gluten flour that helps create a desirable chewy crust. 00 flour can be found in supermarkets as well as specialty shops.
153 grams 00 flour (1 cup plus 1 tablespoon)
153 grams all-purpose flour (1 cup plus 1 tablespoon and 2 teaspoons)
8 grams fine sea salt (1 teaspoon)
2 grams active dry yeast (¾ teaspoon)
4 grams extra-virgin olive oil (1 teaspoon)
In a large mixing bowl, combine flours and salt.
In a small mixing bowl, stir together 200 grams (a little less than 1 cup) lukewarm water, the yeast and the olive oil. Pour into flour mixture. Knead with your hands until just incorporated. Cover with towel and let rest for 15 minutes.
Knead rested dough for 2 minutes then cut into 2 pieces and shape into balls, tucking and sealing the dough under. Place on a floured surface and cover with a damp cloth allowing to rest for 3-4 hours. The dough can also rest in the refrigerator covered in plastic for 8 to 24 hours. Chilled dough should return to room temperature before shaping.
To make pizza, place each dough ball on a heavily floured surface and stretch with hands pinching the perimeter. Each ball should make a 12-inch pizza crust. Sprinkle flour on the bottom to prevent sticking when sliding onto the cooking surface from a pizza peel or a tray.
Pie Dough | Pate Brisse
Yields: dough for 1 double-crust pie
2½ cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon white sugar
1 cup (2 sticks) unsalted butter, chilled, and cut into ½ inch pieces
½ cup ice water
In a food processor, pulse the flour, salt and sugar until combined. Add the chilled butter and pulse until the mixture resembles coarse crumbs, about 10-12 seconds. Add the ice water and pulse again until it just begins to clump together. It should still be loose and crumbly. To test, pinch together a few crumbs; if they stick together, it’s ready.
Divide the mixture in half using your hands to press the crumbly dough together and shape into 2 disks. Do not over-work the mixture or your crust will be tough. Wrap in plastic wrap and refrigerate for one hour. When you are ready to make your pie, remove one disk from the refrigerator. Let sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier.
Roll out with a rolling pin on a lightly floured surface to a 12-inch circle; about ⅛ of an inch thick. Lightly add additional flour under the dough if it starts to stick. Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate. Trim any excess dough to ½ inch from the edge of the pie dish.
Add a pie filling of your choice. Repeat the same procedure for the top crust. Gently place the top crust over the filling and trim the dough to ¾ inch from the edge of the pie dish. Fold the edge of the top crust under the edge of the bottom crust and seal the crust by fluting the edges using thumb and forefinger or press with a fork. Using a sharp knife, cut at least 2 cuts in the top crust, in order to let any excess steam escape. For a beautiful golden brown finish, before baking, brush the crust with a beaten egg or milk and sprinkle with course sugar. Bake according to the pie instructions.