stand mixer

An easy, beautiful, and delicious loaf cake, perfect to serve with tea or coffee in the afternoon. The yogurt and berries keep it moist and not-too-sweet.

Raspberry Yogurt Pound Cake

250 g (about 2 cups) All purpose flour

g (about 2 teaspoons) Baking powder

(about 0.38 g) Salt

115 g (about ½ cup) Unsalted butter

225 g (about 1 cups) Granulated sugar

(about 100 g) Egg

(about

(about 200 g) zest of Orange

g (about ½) juice of Orange

g (about ½ cup) Plain yogurt

g (about ¼ cup) Ground almonds

230 g (about 1 ½ cups) Raspberries

This KitchenAid pizza dough has been made by thousands and become their go to pizza dough recipe! It turns out perfectly every time in the stand mixer. For the best possible pizza dough, we recommend this pizza stone. Here's why we love it.

KitchenAid Pizza Dough Recipe

(3 cups) flour

(1 packet) instant yeast

olive oil

(2 large pinches) kosher salt

water

Cornmeal

Start out by watching our Easy Homemade Pizza Dough Video to get a feel for the process.

In the bowl of a stand mixer, combine all ingredients (except cornmeal). Leave out a small amount of the water.

Using the dough hook from the mixer, stir until a loose dough forms. If a dough doesn&#8217;t form, add the rest of the water. If the dough is extremely wet and sticky, and a pinch of flour.

Attach the dough hook to the mixer and start on a low speed. Gradually increase the speed to medium until a ball forms. This should take about 30 seconds. If the dough does not release from the sides of the bowl, add a pinch of flour. If the dough is very dry and floury, add a small amount of water.

Once the dough forms into a ball, allow the mixer to knead for 8 minutes at medium-high.

After the kneading is finished, divide the dough in half. Using floured hands, gently shape each dough into a boule. Set each boule on a floured surface and dab with a little bit of olive oil to keep moist. Cover with a damp towel and allow to rise for 45 minutes to 1 hour.

To stretch the dough, pick up the risen dough and gently shape it into a circle. Do not over-work or fold the dough. Drape the dough over both of your knuckles and rotate it around, allowing gravity to stretch it into a circle. If the dough starts to resist stretching, put it down and allow it to rest for a few minutes, at which point it will stretch more easily.

Sprinkle a little bit of cornmeal onto a pizza peel or rimless baking sheet. Place the stretched dough onto the peel and quickly add toppings. Cook at 500° for 5-7 minutes until browned. Enjoy!

Just made this and it was perfect. really nice to stretch and my kids helped too :)

This recipe was a HIT in my house! My two boys can't eat it fast enough. After many other recipes this is the one! https://healthykitchenhealthybudget.com/2016/05/15/pizza-pizza/

I made this dough according to your instructions for a holiday pizza lunch in December 2015. I would like to make it again for an upcoming event. I wonder if the dough would benefit from a slow rise in the refrigerator. If so, do you think I should place it in the fridge after the 45-60 minute room-temp rise or instead of that?

Hi! I just got a stand mixer and so so excited to use it. What a great video! When I unpacked my mixer it had a big warning not to use the dough hook on anything above level 2. In your opinion, is it safe to go about 2 without ruining the mixer? The last thing I would want is to break the mixer. Do you know why they recommend going slow?

Used these for calzones last night. The dough worked beautifully. Thanks for testing this out on the stand mixer. Cheers.

Great recipe; I've have many frustrations making pizza and last night this recipe was a success. Thanks !

Hi. Tried this recipe before and it’s perfect. 
Quick question though; we are hosting a pizza party and will be cooking around 12 pizzas throughout the night over a 3 or 4 hours... will the dough be ok left out for that long rather than putting in the fridge? Or I guess the question is if I make the dough early afternoon will it be ok left out till the night? 
Many thanks

Excellent advice throughout this thread, so much appreciated.  The simple answer as to how long to leave the dough in the mixer kneading is great, and so hard to find online.  Happy 6th year birthday to this post, amazing!

Can this dough be frozen, thawed, and used later?

https://www.youtube.com/watch?v=S_AQZhBbc9A

Simple instructions for making perfect pizza dough using a stand mixer. From A Couple Cooks. KitchenAid Mixer available here: http://amzn.to/1M28VIK

More recipes and videos here: www.acouplecooks.com

How To Make Homemade Pizza Dough In Your KitchenAid Stand Mixer

The best homemade pizza dough recipe. It&#x27;s delicious, easy and makes the perfect pizza crust. It can easily be made with a Kitchenaid mixer or made by hand.

Best Pizza Dough Recipe

beer

yeast (2 1/4 teaspoons)

white sugar

salt

olive oil,

bread flour or all-purpose flour

Combine beer, water and yeast in a large...

Combine beer, water and yeast in a large mixing bowl and stir until dissolved. Add the sugar, salt and olive oil, then mix well to combine.

IF YOU'RE USING A STAND MIXER WITH DOUGH...

IF YOU'RE USING A STAND MIXER WITH DOUGH HOOK: Add 1 cup of flour to the bowl of the ingredients and use your mixer on low to slowly incorporate everything. Keep adding flour, 1/2 cup at a time, until the dough is formed. Let the dough hook work the dough for about 6-8 minutes until it's smooth and elastic. Continue to step #4.

IF YOU'RE MIXING BY HAND: Add 1 cup...

IF YOU'RE MIXING BY HAND: Add 1 cup of the flour and mix with a wooden spoon until it becomes a loose batter. Add 2 more cups of the flour and stir for 2 to 3 minutes, incorporating as much flour as you can with the wooden spoon. Finish mixing in the flour with your hands, then turn the dough out onto a floured surface. Knead for 6 to 8 minutes, until dough is smooth and firm.

Place the ball of dough in a clean,...

Place the ball of dough in a clean, lightly-oiled bowl, and drizzle with olive oil. Cover with a damp towel and let rise in a warm spot for 45 minutes.

To bake: Roll out your dough to 1/4″...

To bake: Roll out your dough to 1/4″ thick and place on a pizza stone or a lightly greased round pizza pan.

Parbake at 425 for 4-5 minutes.

Cover with desired toppings, then bake 8-12 additional...

Cover with desired toppings, then bake 8-12 additional minutes until crust is lightly browned and toppings are melted.

https://mediavine-res.cloudinary.com/video/upload/njxcccpdwez6wkvl2ktp.mp4

This is the best Kitchenaid pizza dough recipe, but it can also easily be made by hand! Make this pizza dough in a stand mixer or with your hands and a wooden spoon. Either way, the mixing takes just a few minutes and you'll be on your way to the best homemade pizza crust ever!

Kitchenaid Pizza Dough Recipe

This bread has a slight sweetness, delicious served fresh from the oven or toasted. If two loaves seem like too much, slice and freeze for future toasting!

Whole-wheat Sunflower Seed and Honey Bread

360 g (about 1 ½ cups) warm Water

g (about 2 ½ teaspoons) Active dried yeast

g (about 2 ½ tablespoons) All purpose flour

550 g (about 4 ¼ cups) Whole wheat flour

70 g (about 3 ⅜ tablespoons) Honey

45 g (about 3 ¼ tablespoons) Canola oil

g (about 1 ¼ teaspoons) Sea salt

70 g (about ½ cup) Sunflower seeds

Unsalted butter

Sunflower seeds

The best dairy-free ice cream recipe, made with coconut milk and honey.

Salty Honey Coconut Milk Ice Cream {dairy-free}

tapioca starch (or arrowroot starch)

(14.5 ounce) can full-fat coconut milk

(14.5 coconut cream

raw honey (divided)

vanilla extract

vodka (optional)

flaky Maldon sea salt]

Large bowl filled

To begin, mix tapioca starch and 2 tablespoons of coconut milk, stirring to dissolve and create a “slurry”. Set aside.

In a large saucepan, bring remaining coconut milk, coconut cream, and 1/3 cup honey to a boil. Stir in tapioca starch slurry and boil for 1 1/2 minutes. Then turn down heat and simmer for 3 minutes, until mixture has slightly thickened and will coat the back of a spoon.

Remove from heat, then stir in vanilla and vodka. Pour into a large Ziploc bag, seal, and submerge in ice bath. Refrigerate ice bath for at least 4 hours, or overnight.

Pour ice cream mixture into your ice cream maker. I churn mine with my KitchenAid stand mixer attachment, on “stir setting” (low) for 13-14 minutes, until ice cream is of soft serve consistency. At this point sprinkle in 1/2 tablespoon salt and churn for 30 more seconds.

Remove bowl from Stand Mixer and spread half of ice cream in the bottom of bread pan or other metal container.

Drizzle 2 tablespoons honey and 1/2 tablespoon salt over the top. Spread remaining ice cream over that layer and drizzle remaining honey and salt over the top. Freeze for at least 4 hours before serving.

This Italian focaccia is the authentic recipe which originates from Genoa. It has the perfect amount of crunch around the edges and the middle is soft and seriously divine. It is a delicious accompaniment for your main meal or can be enjoyed with an antipasto platter and even for breakfast and will transport your tastebuds to Italy with every mouthful.

Italian Focaccia Bread

Extra-Virgin Olive Oil

Water

All-Purpose Flour

Instant Dry Yeast

Honey

Salt

to taste Cherry Tomato

Add Extra-Virgin Olive Oil (4 tablespoon) to your mixing bowl for the first step in this recipe. Using the pastry brush, wet the sides of the bowl so they become slightly moist.

Add Water (1 cup) and All-Purpose Flour (2 tablespoon).

Pour in Instant Dry Yeast (2 teaspoon) and mix well together with a spoon.

Then, add Honey (1 teaspoon) to your yeast mixture.

Add in All-Purpose Flour (1 1/4 cup) to your mix and using the hook attachment, start mixing.

Keep the mixer on a slow speed initially, then speed it up once all the ingredients start to come together. Mix for at least 5 minutes.

Then, add Salt (2 teaspoon) to the Italian focaccia recipe mixture along with the rest of the All-Purpose Flour (1 1/4 cup) and mix it at a high speed for 15-20 minutes.

Prepare a large wooden bench with a sprinkle of plain flour and cover your hands with it too. Then, get the focaccia dough from the bowl and place it on top of your floured board.

Fold it over a couple of times mixing in the flour on the board and on your hands until it forms a large ball. Cover the dough with a tea towel and let it rest for 15 minutes.

While you’re waiting, lather your baking tray with a generous amount of Extra-Virgin Olive Oil (1 tablespoon) again and spread using your pastry brush.

After 15 minutes, remove the tea towel and make sure the dough is not sticking on the board. Lift the dough and fold the dough over, slightly stretching it, and press down on it using the tips of your finger – poking it, all over!

Fold it over again, so it becomes longer, and press down a few more times.

Transfer the log of dough onto your tray, placing it in the centre, then lather it with the Extra-Virgin Olive Oil (1 tablespoon) and cover it once again with the tea towel. Leave this to rest, for 1 hour.

After 1 hour, remove the tea towel and your dough should have expanded quite a lot!

Now, you need to spread the dough out on to the tray using the tips of your fingers so it covers the base entirely.

Sprinkle Rock Salt (to taste) over the top of your dough then let it rest once again covering it, for at least one hour or even up to two!

While your dough is resting, you might want to cut some Cherry Tomato (to taste) in half to add them to the top.

Once the dough has rested again, remove the tea towel and pour some water over the top to prevent the focaccia from burning and making it crisp on top. Then, add a drizzle of Extra-Virgin Olive Oil (1 tablespoon) on top and spread over the top using your pastry brush so it is evenly covered.

Now, for the magic touch! This Italian focaccia recipe requires you to press down using the tips of your fingers, all over the dough.

If you choose to, add the cherry tomoatoes, faced up and then let the focaccia rest again for another hour.

Preheat your oven at 425 degrees F (220 degrees C).

Once ready, put it in for 15 to 20 minutes.

Once ready, remove it from the oven and place it on a stand or tall grill to let it breathe. Serve and enjoy!

https://d1chloy9gc82l9.cloudfront.net/video/31e2982e-b069-44e0-a1e4-61212ed07392.mp4

Homemade sourdough sticky buns, also known as caramel rolls, that are soft, gooey, and absolutely incredible. Using active sourdough starter, these sticky buns go through an overnight bulk fermentation to make things easy.

Best Ever Sourdough Sticky Buns

all-purpose flour

whole wheat flour

egg (room temp)

lukewarm whole milk

active sourdough starter

cane sugar

fine sea salt

softened (unsalted butter,

(unsalted butter)

brown sugar

cinnamon

unsalted butter

heavy cream

honey

pecans

Add flours to bowl of a stand mixer. Stir together.

Whisk egg, milk, and starter together in separate bowl until starter is no longer lumpy. 

Attach hook to mixer, and turn on on speed 2 of your Kitchenaid, and gradually add liquid ingredients, until all dry bits are gone. When most of the flour is absorbed turn the mixer up one level to knead for 30 seconds. Mixture will not look smooth, just shaggy. Let sit for 15 minutes. 

Turn mixer onto speed 2 (using Kitchenaid Stand Mixer) add sugar, salt, and one chunk of butter at a time to the dough, only adding another chunk once the previous is incorporated into the dough. Keep doing this until all the butter is added to the dough.

Once all the butter is in the dough, turn KitchenAid up to speed 4 and continue kneading for 8 minutes, until dough is smooth, and cleaning the sides of the bowl. It will be sticky to the touch. 

Overnight rise: Once kneading is done, place the dough in a bowl and put bowl inside plastic shopping or garbage bag, or alternatively cover with a very damp cloth. Leave overnight on counter at room temp to rise until double and puffy, about 10 hours if your home is at 68-70 degrees F. It will take longer if your home is cooler, less time if your home is warmer so plan accordingly.

In the morning, check your dough. It should have doubled and be domed on top. Turn it out onto a heavily floured counter. Gently pat it into a rectangle shape and let rest with a linen over the top, while you make the caramel.

To make caramel, melt butter in a saucepan. Add remaining ingredients except pecans, and bring to a boil, whisking to help dissolve the brown sugar. Once it is at a boil, turn down to a simmer for 5 minutes, until caramel is nice and brown, glossy, and smells butterscotchy. Pour into a 9x13 pan, and sprinkle with 3/4 cup pecans. Set in refrigerator to cool for 15-20 minutes, propped on a cooling rack.

Using a floured rolling pin, roll your dough it into a large rectangle roughly 16″x 12. Brush the butter onto the dough, keeping 1/2&quot; away from edges. Mix the remaining fillings ingredient together, then sprinkle evenly on top of the butter, keeping 1/2&quot; away from edges.

After spreading the filling, use your bench scraper to help your hands begin tightly rolling up the dough into a log, starting with the long edge closest to you. Use a little extra flour on the bench scraper each time to help pick the dough up from the surface. Don’t worry if it sticks a little, just use a little more flour dust. Roll it to the top and pinch the bottom edge of the dough log to seal it.

You should have a long log of dough roughly 16-18″ long. Now cut the dough log with your bench scraper, at about 2 1/2 inch pieces” and set pieces into the pan with the caramel swirl side up, making sure the caramel has had 15-20 minutes in the refrigerator.

Place the pan inside a clean garbage bag and fold the opening over so that no air gets inside. Leave on counter, preferably a warm spot, to proof for 3ish hours so that the buns expand, puff up, and are touching each other. You can see photo of what they should look like above in post.  

When the rolls are done proofing, preheat oven to 375 degrees F. Bake for 35 minutes, or until rolls are golden brown at the edges and set in the middles. You can use a thermometer to test their interior, which should be at 205 degrees F.

Remove pan from oven and let sit for 5 minutes. Then take parchment paper that is larger than your pan, and set on top of rolls. Place a large baking sheet on top of that. Then, using oven mittens slide your hands underneath the pan, and holding the top of the baking sheet and bottom of the baking pan, flip over so that the baking pan is now upside down. Using oven mitts, lift the baking pan off the rolls, jiggly it and patting top if needed, and your sticky buns will emerge! Scrape out all extra caramel in the pan and place on top of all rolls. Enjoy warm.

Caramel rolls will stay good in the refrigerator enclosed in a container, for 3 days. Reheat in microwave for 15 seconds.

Stale bread has never tasted so good, or been presented with such finesse, as in this dish—a delicious transformation, another fabulous way to use up yesterday’s bread. Shaped into passatelli and combined with a good chicken stock, leftovers are transformed into an Italian classic.

Bread Pasta for Soup

chicken stock (see preceding recipe)

bread crumbs

Grana Padano

nutmeg

lemon

eggs

Epicurious

Bring the chicken stock to a simmer in a soup pot.

Put the bread crumbs, cheese, salt, and nutmeg in an electric mixer fitted with the paddle attachment. Mix on low speed to combine the dry ingredients, then add the lemon zest. Increase the speed to medium, and add the eggs one at a time, continuing to mix until everything comes together to form a thick dough.

To make the passatelli, switch to the meat-grinder mixer attachment with the largest-holed die (or set up a countertop meat grinder). Push the dough through the grinder, cutting with a knife into 2-to-3-inch strands as they come out the other end of the grinder. Lay strands on a baking sheet lined with parchment, and continue until all of the dough is used.

Once all the dough is used, drop the passatelli into the simmering stock, and stir. Simmer until the strands are cooked through, about 1 to 2 minutes. Ladle out bowls of passatelli and broth, passing more grated cheese for serving.

Lemony sticky buns are the best buns. Learn to make Benjamina Ebuehi's pillowy, lemon-scented sticky buns for brunch or dessert. 

Chamomile Lemon Sticky Buns

milliliters (scant ⅔ cup) milk

chamomile tea bags

vanilla bean paste

(generous 2 cups) strong bread flour,

(3 Tbsp.) caster (superfine granulated) sugar

yeast

egg, beaten

Tbsp. pearl sugar (optional)

(3½ oz/½ cup) caster (superfine granulated) sugar

lemons

(⅓ cup plus 2 tsp.) unsalted butter, softened

milliliters (scant ½ cup) water

(½ cup) caster (superfine granulated) sugar

Sticky buns are the best buns. There’s a quiet joy in unraveling a soft, squishy bun, eating it layer by layer, making it last as long as possible. These delicately fragranced, pillowy rolls are no exception, and you get the added bonus of a sweet sticky bottom as the lemony sugar caramelizes in the pan. I know I say let them cool completely before serving, but I wouldn't blame you if you jump in as soon as they’re cool enough to handle.

Add the milk, tea bags and vanilla to a medium saucepan and bring to a gentle simmer. Once heated through, remove from the heat, cover and let the milk steep and cool for 30 minutes. Strain the milk into a jug (pitcher), squeezing the tea bags, then set aside.

In a large bowl or the bowl of a stand mixer, mix together the flour and sugar. Add in the salt and yeast to separate sides of the bowl, make a well in the centre and pour in the beaten egg and cooled milk. If using a stand mixer fitted with a dough hook, mix for 6 minutes on low speed. If mixing by hand, knead in the bowl for 10 minutes (the dough will be quite sticky at first, but try not to add too much extra flour). Let the dough rest, uncovered, for 5 minutes, then knead for a further 4 minutes until you have a smooth dough. Add the softened butter and knead for a further 5 minutes until you have a shiny, supple dough.

Place the dough into a lightly greased bowl, cover with plastic wrap or a clean dish towel and leave to prove in a warm place for 1–2 hours or until nearly doubled in size.

Meanwhile, make the filling. Mix the caster sugar and lemon zest together in a bowl, using your fingertips to rub the zest into the sugar until it resembles wet sand. Add the softened butter and mix until thoroughly combined. Set aside.

Preheat the oven to 200C (180C fan/400F/gas mark 6). Line the base of a 20-cm (8-in) springform or loose-bottomed cake pan with baking paper and grease the sides.

Once the dough has risen, use your fingertips to press it down and knock the air back. Turn it out onto a lightly floured surface and roll it into a large rectangle, about 3–4mm (⅛in) thick. Spread the filling mixture evenly across the surface. Starting from one of the longest sides, roll the dough up tightly and slice into 7 equal rolls. Arrange the rolls in the prepared pan, leaving a bit of space between them, and cover the pan loosely with a dish towel. Leave to prove for 25–35 minutes, or until the rolls are puffy and touching each other.

Top with pearl sugar, if using, and bake for 35–40 minutes until a deep brown color.

While the buns bake, make the syrup. Add the water, sugar and tea bags to a small saucepan, bring to the boil and let simmer for 1 minute. Remove from the heat and set aside.

When the buns are baked, let them cool for a few minutes before brushing them generously with the chamomile syrup, letting it seep through. Let them cool completely before serving.

To make classic Hong Kong egg tarts, fill flaky pastry shells—or store-bought dough—with a vanilla-scented custard and bake until just set. 

Top 26 stand mixer recipes from across the web

The most viewed stand mixer recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Raspberry Yogurt Pound Cake

KitchenAid Pizza Dough Recipe

Best Pizza Dough Recipe

Whole-wheat Sunflower Seed and Hone...

Salty Honey Coconut Milk Ice Cream ...

KitchenAid Pizza Dough Recipe

Italian Focaccia Bread

Best Ever Sourdough Sticky Buns

Best Ever Sourdough Sticky Buns

Bread Pasta for Soup

Chamomile Lemon Sticky Buns

Hong Kong Egg Tart Recipe

Babee’s Strawberry Shortbread Valen...

Chewy Brown Sugar Cookies

Tennessee Mountain Stack Cake

Strawberry Poppy Seed Buns

Perfectly Fudgy Stand Mixer Brownie...

Banana Butterscotch Cream Pie

homemade "teuchi" udon

Spicy Turkey Burgers

Black Chocolate Cake with Chocolate...

Double Chocolate Layer Cake

Blueberry-Lavender Coffee Cake Reci...

Challah Bread

Classic Homemade Pancakes

Pizza Dough

Top 26 stand mixer recipes from across the web

The most viewed stand mixer recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Raspberry Yogurt Pound Cake

KitchenAid Pizza Dough Recipe

Best Pizza Dough Recipe

Whole-wheat Sunflower Seed and Hone...

Salty Honey Coconut Milk Ice Cream ...

KitchenAid Pizza Dough Recipe

Italian Focaccia Bread

Best Ever Sourdough Sticky Buns

Best Ever Sourdough Sticky Buns

Bread Pasta for Soup

Chamomile Lemon Sticky Buns

Hong Kong Egg Tart Recipe

Babee’s Strawberry Shortbread Valen...

Chewy Brown Sugar Cookies

Tennessee Mountain Stack Cake

Strawberry Poppy Seed Buns

Perfectly Fudgy Stand Mixer Brownie...

Banana Butterscotch Cream Pie

homemade "teuchi" udon

Spicy Turkey Burgers

Black Chocolate Cake with Chocolate...

Double Chocolate Layer Cake

Blueberry-Lavender Coffee Cake Reci...

Challah Bread

Classic Homemade Pancakes

Pizza Dough

The most viewed stand mixer recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine