enriched dough

Sourdough Cardamom Knots

For the stiff starter(levain)

g mature 100% hydrated starter

water

g flour (all purpose or bread)

tsp sugar

For the dough

flour flour

salt

above starter (all of it)

sugar

cardamom

room temperature water

room temperature milk

butter

For the paste

softened butter

light brown sugar

Egg wash

Pearl sugar

Sticky Orange Chocolate Chelsea Buns - delightful and so easy!

Easy Chelsea Buns - Orange & Chocolate, sticky..

For the dough:

Strong White Flour (plain)

Caster Sugar (golden)

Salt

Fast Action Dried Yeast

Butter, melted

Egg, beaten

Milk,

For the filling:

Orange conserve

Golden Syrup

Chocolate Chips

Syrup

Put the flour, sugar, salt & yeast into a bowl 

In another bowl mix the melted butter, beaten egg and warm milk

Add the liquids to the flour mix and mix well. If you have a food mixer use the dough hook and mix for 8-10 mins. If you don't knead on a floured surface for 8-10 minutes until smooth and elastic - give it some :-)

Then roll out on a floured board using a rolling pin to a size of approx. 25cm x 35 cm (or in English approx. 10 x 14 inches)

Blend Orange conserve , golden syrup and choc chips together in a small bowl

Spread the mix over the rolled out dough leaving about 2cm / 3/4 inch along the long side, wet that side with water

Carefully roll up into a sausage (it will be messy - don't worry) - seal at the edge carefully. Then slice into 10 - 12 pieces

Place pieces into the buttered tin, evenly spaced, cut side up

Cover with greased cling film and leave in a warm place for min 1 hour - buns should almost double in size

Remove greased cling film and pop in oven for 20-25 mins until golden 

Remove from oven, brush with Golden syrup - remove from tin and cool on wire tray (if you can wait) 

This yeasted dough waffle is mixed with pearl sugar to give you the most amazing waffle you'll ever eat. Crispy, crunchy almost candied-coated outside with a pillowy soft interior that's perfect for breakfast, cut in half for a sandwich, or topped with ice cream and fruit for a dessert!

Authentic Belgian Liège Waffles

(1 cup) whole milk

(1/2 cup) warm water

brown sugar

honey

XL eggs, room temp and lightly beaten

vanilla bean paste (can use extract)

unsalted butter,

(~5 3/4 – 6 1/4 cups) AP flour

(1 teaspoon) kosher salt

pearl sugar

In the bowl of a stand mixer fitted with the paddle attachment, add the milk, water, and yeast
*.If using Active Dry Yeast, gently mix with a spatula and set aside to bloom the yeast for ~5-10 minutes. Once bloomed, add in the granulated sugar, and brown sugar. Mix just until combined and continue to step 2.If using Instant Yeast, add the milk, water, yeast, granulated sugar, and brown sugar. Mix just until combined and continue to step 2.

Stop the mixer and add in the eggs, honey, and vanilla. Mix until combined. Add in 2 cups of flour and mix until the flour is hydrated and mostly mixed in. Stop the mixer, scrape down the paddle attachment, and switch to the dough hook.

Add in the salt and 1/2 cup of flour at a time with the mixer on low until all of the flour is combined. You may not need all of the flour depending on how humid your space is. The flour dough should start to pull away slightly. Next, add in the butter one tablespoon at a time. Be patient here as the butter will take a few minutes to incorporate itself into the dough. The dough will come back together. Remove the dough ball from the bowl and transfer it to a larger clean bowl lightly greased. Cover with plastic wrap and let sit on the counter in a warm, dry place until doubled in size (1-3 hours).

When doubled, deflate the dough by punching it down in the center and bringing the edges of the dough over the top (like you’re folding it into itself). Replace the cover and put the bowl of dough in the fridge to allow it to ferment overnight.*Note you can skip the overnight fridge resting if you are short on time. Move to step 6 to continue. The cold ferment just helps develop more flavors in the waffle.

If you cold fermented the dough, the next day, remove the dough from the fridge and allow the dough to come to room temp (about 2 hours).

Remove the dough from the bowl and place it on a lightly floured board. Flatten the dough out into a rectangle and spread out 1 1/2 cups of pearl sugar. Fold the bottom third up and then the top third on top of that. Press down and add the rest of the pearl sugar. Fold the sides up to form a rectangle. Slowly cup the dough and roll it out into a log about 12-14” long Divide the dough into 12 pieces, shape into balls, flatten slightly into round discs, and place on a parchment-lined pan. Cover with lightly sprayed plastic wrap.

Heat up your Belgian waffle maker. Since all makers are different, you’ll have to fiddle around with yours. I would advise starting off on low and increase the temperature a little at a time until you find the correct setting that will caramelize your sugars and cook your waffles to the perfect golden caramel brown. Spray the iron with non-stick spray and place a round of dough in the center of your waffle maker. Close and cook until the waffle puffs up, cooked through and the sugar pearls are caramelized. Carefully remove from the maker, and serve immediately or place it on a cooling rack.

So taste of Belgium is my absolute favorite restaurant until the location in my city closed. These Belgium waffles tasted EXACTLY the same. I am so grateful there’s no words lol I was literally ecstatic. Best recipe ever. Thank u!

Great waffles! I would caution people though to thoroughly spray the waffle iron with non stick as the batter is very hard to remove. I halved the recipie as there is only 2 of us and it tasted wonderful! We loved it, very filling.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1603332075/wew89rvk0vcqrjtmqszl.mp4

Belgian Liège Waffles

Rich, buttery, soft and light, Brioche Bread is one of the most versatile but also delicious breads that you can make.

Brioche Bread (enriched dough)

g active dry yeast (1 envelope)

180 ml whole milk (luke-warm)

g caster sugar (superfine)

flour

eggs (room temperature)

vanilla bean paste (or extract)

unsalted butter

tsp vegetable oil (or canola) (for greasing)

Activate the yeast. Add the yeast, milk, and 1 tablespoon of sugar into a small bowl and mix well. Set to one side for 15 minutes until foamy.

Add dry ingredients and mix. In the bowl of a stand mixer fitted with the dough hook, add the flour, remaining sugar, and salt. Quickly mix them together. 

Add wet ingredients (except the butter). Add the foaming yeast mixture, eggs, and vanilla bean paste and mix on low for 5 minutes until the dough comes together. 

Add butter and knead in the mixer. Then add the butter gradually, whilst the mixer is running on medium and once incorporated, turn the mixer up and knead for ten minutes. The dough should be pulling away from the sides of the bowl but have formed a ‘tornado’ around the dough hook.Tips for doing the windowpane test in step-by-step instructions in the blog post.

Knead by hand. Tip the dough onto a lightly greased worktop and do the stretch and fold method. Pull each corner out and fold it back over itself into the center.

Proof the dough. Turn the dough over so that the seams are underneath and place the dough ball in a lightly greased bowl and cover it with plastic wrap and let rise in a warm place for 1 ½ hours.Note: if your environment is cold then place the bowl in the oven with the light on only. The ambient air temperature created from the light is perfect for the dough to rise in.

Deflate the dough. Grease and line a 2lb loaf pan. Once doubled in size, gently punch down the dough and tip out onto a lightly floured benchtop. (There is no need to refrigerate the dough at this point as there is no special cutting/shaping needed later on) Using your hands, form dough into a rectangle.

Cut and shape the dough. Cut the dough into five equal pieces. With a rolling pin, roll out one piece of the dough into a flat rectangle.Starting from the short end, roll the dough up tightly into a log and place seam side down into a greased and lined 2lb loaf pan. Repeat this process with all the dough pieces and line them up sitting snugly next to each other in the loaf pan.

Second proof and bake. Cover the pan loosely with cling wrap (allow room for the dough to expand) and let the dough rise in a warm place for 45 mins or until doubled in size. Meanwhile, preheat the oven to 180°C (350°F), then bake for 30-35 minutes until golden brown.

Remove from the oven and rest for 15 minutes before turning it out onto a cooling rack. Serve warm or let cool completely, slice, and toast. Best eaten day it is made.

This Chocolate Espresso Babka is the perfect loaf for dessert breakfast, or a snack! A gooey, fudgey, chocolate filling is nestled into this enriched yeast brioche dough to produce a soft, fluffy bread.

Chocolate Espresso Babka

sugar (50 grams)

active dry yeast

milk (110℉) (60 milliliters)

all-purpose flour (270 grams)

unsalted butter (room temperature & cut into tablespoon pieces (85 grams))

oz chocolate (~60-70%) (bars

unsalted butter (melted (85 grams))

sugar (30 grams)

cocoa powder (21 grams)

espresso powder

water (60 milliliters)

Combine one tablespoon of sugar (from the ¼ cup), yeast, and warm milk in the bowl of a stand mixer to bloom for 5 minutes. Once foamy, add the remaining sugar, egg and yolk, flour, and salt. Using the dough hook attachment, mix on medium speed until it comes together into a shaggy ball.

Turn the speed one click lower, then add 1 tablespoon of the softened butter at a time. Wait to add the next piece of butter until the prior piece is mostly incorporated.

Mix on medium high speed until the dough is totally smooth, scraping down the sides and bottoms a few times. If the dough hasn&#39;t turned smooth, increase the speed and keep mixing. It will come together!

When it’s ready, the dough should completely be pulled away from the sides and mostly or fully off of the bottom. If a bit is still sticking to the bottom of the bowl, just pull it off. The dough will be very soft and supple when it’s ready.

Form the dough into a ball and place the dough in an oiled bowl, cover with plastic wrap, and refrigerate for 8 hours or overnight. The dough won’t look like it rose very much, which is normal!

Making the dough

Chop the chocolate, then melt the butter and chocolate together in 30 second bursts in the microwave, stirring in between each, until smooth. Add the powdered sugar, cocoa powder, and espresso powder and mix until it forms a paste.

Prepare a standard loaf pan with a strip of parchment paper overhangs and set side.

Filling (*see notes)

Lightly flour your work surface and rolling pin, shape the dough into a rectangle with your hands, then roll the dough out into a roughly 10x14 inch rectangle. Push the dough down a few times with your rolling pin to begin to flatten, then roll. Use a bench scraper to keep the dough in a rectangle shape.

Once rolled out, make the filling, then immediately spread it over the dough with an offset spatula. Leave a 1/2 inch border on all sides except for one of the long edges (this will be where you start the initial roll). Work quickly, and spread it as evenly as possible.

Starting from the long edge where the filling meets the edge, tightly and evenly roll the dough into a log. Pinch the long edge of the dough into the roll the whole way across, and then place that side down to keep the seal.

Transfer the dough to a parchment lined baking sheet and gently push the dough together from each side, just to re-compact the log a bit.

Cut off the edge of each side of the log - about an inch (which is what you didn’t cover with filling). Then, cut the entire log in half lengthwise and place each piece in line with each other so the filling side is up.

Pinch the top edges together as best as possible, then, keeping the cut sides up, twist each piece of dough around each other as many times as possible, then pinch to seal the bottom edge. This part may not look perfect, but the key is to keep the cut sides UP as best as possible.

Place the dough in the prepared loaf pan. If it&#39;s too long to fit in, just tuck one of the edges next to it like an “s”.

Cover the dough with plastic wrap and allow it to rise in a slightly warm location for about 1-2 hours until the dough puffs up and starts to fill out the pan a bit. If your kitchen is rather cold, try another room in the house, or allow it to rise in a closed oven (no heat) with just the light on.

Preheat the oven to 375°F/190℃, uncover the loaf, and bake for 25-30 minutes in the middle rack. You’ll know it’s done when you can insert a sharp knife and it has little resistance. If it still feels at all stretchy or doughy when you poke it in, allow it to bake for another 3-5 minutes and check again.

Assembly

As soon as the babka goes into the oven, make the simple syrup. Add the water, sugar, and espresso powder in a small saucepan and heat and stir until the sugar dissolves, then cool completely.

As soon as the babka comes out of the oven, brush or spoon the simple syrup over the top, getting every nook, cranny, and edge, until it’s gone. It may feel like too much syrup, but it’s not!

Cool until warm, then slice and enjoy.

Simple Syrup

The ultra-soft enriched dough we use provides a texture unlike any other, one that will have the whole family reaching for seconds the moment they take that first bite. Flaky, soft, and slightly sweet; these salted honey butter rolls are what dreams are made of.

Salted Honey Butter Rolls

2¼ tsp red star active dry yeast

tbsp honey

tbsp unsalted butter, softened

bread flour OR all purpose flour (plus a bit more if needed)

tsp sea salt flakes

tbsp unsalted butter, melted

Heat milk to 110°-115°F. Add white granulated sugar and yeast. Set aside for about 10 minutes to let the yeast activate (it should rise and get foamy).

Meanwhile, add egg, softened butter, and honey to your stand mixer and combine ingredients.

Once yeast has activated add it to your stand mixer and combine with other wet ingredients.

With stand mixer on the lowest speed setting, begin adding flour (and sea salt flakes) one spoonful at a time. The dough will start out sticky, but as the gluten develops it will take on a more elastic springy texture. Knead the dough with your stand mixer for an additional 3-5 minutes after all flour has been added.*If the dough still seems sticky (you should be able to poke at it without it leaving residue) gradually spoon in an additional ¼ cup of flour.

After kneading the dough for a few minutes cover your stand mixer&#039;s bowl with plastic wrap and let it rest for 30 minutes (or up to a couple hours).

While the dough is resting lightly grease a 12x18 or 9x13 nonstick rectangle pan or dish. Prepare salted honey butter in a small mixing bowl, melt and combine honey, butter, and sea salt flakes.

After you have given the dough time (30 minutes) to rest and rise a bit remove it from mixing bowl. Divide the dough into 24 equal portions and lightly coat rolling pin with flour. Roll dough flat and even about ¼ inch thick. Lightly brush rolled dough with salted honey butter using a pastry brush and then roll it up (see picture or video) and place it in greased baking dish.(I typically divide the dough into 4 equal parts, then divide each quarter into thirds. Then I cut each third in half.) Just try to keep the sizing even! *if you want bigger rolls feel free to change your portion size, but anticipate a different bake time!

Evenly space rolls on prepared baking dish leaving room for them to proof and expand. Cover baking dish with plastic wrap or wet towel and leave it to rise in a warm area for about 2 hours. This proofing time is essential for rolls to become airy and light, so don&#039;t cut it short! Set a timer for an hour and a half to preheat your oven.  This gives your oven half an hour to preheat while bread is still proofing*) Preheat the oven to 350° F with convection on. (You can absolutely make these rolls in a conventional oven without convection. Just keep an eye on the bread because the cook time will change a bit.  They usually bake for 8-10 minutes with convection on,  it might be closer to 12 minutes without convection.  You might also need to rotate the pan halfway through to get an even bake*)

Rolls should double in size and be touching. Gently brush salted butter on the rolls lightly coating all the visible areas.

Transfer rolls to the oven and bake for 10-15 minutes until the top of bread looks evenly  golden brown across the top.

When rolls are ready to come out of the oven brush them with remaining honey butter one last time and sprinkle with sea salt flakes - EAT &amp; ENJOY!

These 5 petaled rolls with jam in the center are said to represent the Luther Rose, are traditionally served October 31, Reformation Day.  Made from an enriched dough, studded with raisins/cranberries, nuts, and lemon peel, these tasty rolls are a nice addition to breakfast or an afternoon coffee break.

Reformationsbrötchen Recipe- Luther Rose Reformation Rolls

Flour (500 gram)

lukewarm CREAM (150 ml)

¼ Tablespoon Dry Yeast (40 grams Fresh Yeast)

+ 1 Tablespoon Sugar (50 gram)

Orange water

Almonds- chopped (try sweetened almonds if you have them) (50 gram)

Lemon

Lemon Zest (I'm usually generous with this.)

Unsalted Butter- softened (50 gram)

Cream (150 ml (yes, you add cream twice.))

Teaspoons Cherry or Berry Jam

1- 1½ cup Powdered Sugar

lemon juice

Put the raisins/cranberries into a small bowl. Pour warm water or Orange juice over them... just enough to cover... and set aside.Note, if your candied peel is &quot;hard&quot;, let it soak too. No need to soak the nuts.

Fruit

Put all of the flour in a mixing bowl. Make a depression in the center.

Combine warm cream with yeast and sugar. Stir to dissolve sugar. Pour the liquid into the depression in the flour. Cover lightly with some of the flour from the edge of the bowl. Cover and set aside in a warm place for 30 minutes.

Starter

The flour/yeast mixture should be look a bit bubbly by now. Set the bowl into the mixer stand, and turn it on low.

With the mixer on, add the lemon zest, salt, and the egg. Add butter one tablespoon at a time. Then add the rest of the cream. Mix on low until a dough comes together.

Now the fun part.... kneading. The dough should be kneaded for 10 minutes. I find this works well in my machine with a dough hook, but it can be done by hand.

Butter a bowl, drop the kneaded dough into it, cover with a cloth, then set into a warm place to rise for 45 minutes. (At least). You want it to double.

While this is happening, drain the fruit.

Once the dough had doubled, pull it out of the bowl, and set onto a lightly floured surface. Press it a little flat, and sprinkle the fruit and nuts on the dough. Carefully fold and refold the dough to distribute the fruit/nuts. Don&#39;t overwork it!

Divide the dough into 8 pieces. Roll each piece into a ball. Flatten it a bit with your hand.

Make 5 cuts fairly equidistant around the edge, without cutting to the center. These are your petals. (Go ahead and cut 4 if you like)

Place cut rolls on a parchment covered baking sheet. (You probably will need 2). Then set aside to rise for 40 minutes. (I find the oven to be a good place for this. I have a &quot;proof&quot; setting, but alternatively turn it on for 30 seconds to warm things up, then shut it off to let the rolls have a warm place to rise)

When the rolls have risen. Press an indentation into the center of each roll. Use your finger or the handle of a wooden spoon. (don&#39;t press all the way through, but do press deep.)Use a spoon to add one teaspoon of jam to the indentation.

Make sure the oven is at 350°F Bake the rolls for 20 minutes.Because I have 2 pans, I rotated top to bottom half way through baking. You can also bake one at a time.

Remove the rolls from the oven when browned, and set on a cooling rack to cool for a few minutes.

Combine the powdered sugar and lemon juice. You want a thin glaze that will just leave a shine on the roll. While the rolls are still warm, brush the glaze on. Then let cool completely.

Alternatively, sprinkle the rolls with powdered sugar.

Dough

Homemade English muffins with all the nooks and crannies! Serve toasted with butter and jam for a true breakfast or teatime treat.

English Muffins

bread flour

instant yeast (1 packet)

milk

Semolina (farina or cornmeal, for sprinkling on the griddle)

In a large bowl or bowl of a stand mixer, add flour, sugar, yeast, salt and egg (do not stir).

Combine milk and butter in a medium saucepan over medium heat; stir and heat until an instant read thermometer reads between 110 and 115°F. Remove from heat.

Pour milk mixture into bowl; stir just until a dough forms. Use dough hook attachment to knead dough in stand mixer 5 minutes until dough is smooth, soft, elastic and pulls away from the sides of the bowl; OR, turn out dough onto a lightly floured surface and knead by hand 10 minutes until dough is smooth, soft and elastic.

Shape dough into a ball and place in a lightly oiled large bowl; turn to coat. Cover bowl with plastic wrap and let dough rise in a warm place 1 hour until doubled.

Meanwhile, lightly spray a griddle or large pan (or two) with cooking spray, then sprinkle generously with semolina or farina. Heat oven to 350°F.

Punch down risen dough; divide into 16 equal pieces. Gently shape each piece into a ball; press down to a 3 to 3 1/2-inch diameter. Place dough pieces on prepared griddle or pan about 1 inch apart (depending on the size of your griddle/pan, they will not all fit. Place the extras on a baking sheet sprinkled with semolina or farina, and cover with a sheet of parchment paper).

Turn on griddle to low heat (about 275°F) or place pan over low heat on stovetop. Cook muffins 7 to 15 minutes each side until deep golden brown. If muffins puff up too much during cooking (and they probably will), cover them with a sheet of parchment paper and place a baking sheet on top to act as a weight. The muffins are cooked through when an instant read thermometer inserted in the center reads about 200°F.

If the muffins are sufficiently browned on both sides but are still not fully cooked in the center, place them on a clean baking sheet and transfer to the preheated oven for about 10 minutes.

Repeat the whole cooking/baking process (steps 7 and 8) with remaining dough.

Cool muffins completely. Use a fork to gently pry muffins open, so you get all the nooks and crannies.

Just finished making these this morning. Followed the recipe but, cut the sugar in half. (Next time I'll use honey instead of sugar, as I prefer my doughs that way.) I had to pan fry as I don't have a griddle yet. Turned out light and fluffy with plenty of nooks &amp; cranny's inside, and a nice crispy outside. I did use the oven to bring center temp to 200F.

I have only made this recipe once so far, but I think I will be repeating it.  It was an easy to follow recipe  with  useful tips like putting a tray on top to stop them rounding up . They  were so light and fluffy.  A big hit with my husband. 

Top 8 enriched dough recipes from across the web

The most viewed enriched dough recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Sourdough Cardamom Knots

Easy Chelsea Buns - Orange & Chocol...

Authentic Belgian Liège Waffles

Brioche Bread (enriched dough)

Chocolate Espresso Babka

Salted Honey Butter Rolls

Reformationsbrötchen Recipe- Luther...

English Muffins

Top 8 enriched dough recipes from across the web

The most viewed enriched dough recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sourdough Cardamom Knots

Easy Chelsea Buns - Orange & Chocol...

Authentic Belgian Liège Waffles

Brioche Bread (enriched dough)

Chocolate Espresso Babka

Salted Honey Butter Rolls

Reformationsbrötchen Recipe- Luther...

English Muffins

The most viewed enriched dough recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine