Kittencals Sweet Dough Food

KITTENCAL'S BUTTERY CUT-OUT SUGAR COOKIES W/ ICING THAT HARDENS

Steps:

• For cookies; in a large bowl combine butter with sugar, eggs, vanilla and almond extract; beat using an electric mixer on high speed until light and fluffy.
• In another bowl combine the flour with baking powder, baking soda and salt; gradually stir into the butter mixture until well blended.
• Cover bowl with plastic wrap and chill for 2 hours.
• Set oven to 400°F.
• Line cookie sheets with parchment paper (do not grease cookie sheets use parchment paper only).
• On a very lightly floured surface roll out the dough into about 1/4-inch thickness.
• Cut into desired shapes using cookie cutters.
• Place cookies 2-inches apart on cookie sheet.
• Bake 4-6 minutes.
• Remove cookies to wire racks to cool completely before icing.
• For the frosting; in a small bowl mix the confectioners sugar with milk (start with 1-2 tablespoons, you will likely need more milk for the perfect spreading consistency).
• Beat in corn syrup and almond extract until the icing is smooth and glossy (if the icing is too thick add in a small amount more of corn syrup).
• Divide into as many separate bowls as you wish for different colours.
• Add in food colouring until desired intensity is achieved.
• Paint the icing over the cookies using a brush, or dip edges of cookies into icing.
• Allow to set on waxed paper.

KITTENCAL'S SOFT TENDER CRESCENT ROLLS

Steps:

• Heat the milk, Crisco, sugar and salt on top of stove until fairly warm (just until the butter melts, but does not have to melt completely) remove from heat and cool until warm but not hot (if you are in a hurry, place in the fridge for about 20 minutes).
• Warm egg slightly in warm water to bring to room temperature only.
• When milk is still warm but not hot, place 3-1/2 cups flour in the Kitchen Aid stainless steel mixing bowl bowl with room temp egg and cooled milk/butter mixture, mix, cover with a towel to keep all ingredients warm while proofing yeast.
• Proof yeast in water with 1 tsp sugar for 10 minutes until foamy, then add to bowl.
• Start mixing/kneading (adding more flour until a smooth semi-sticky dough is formed (knead for about 8-10 minutes on the heavy-duty stand mixer fitted with a kneader blade.
• Remove the dough and let stand covered with a clean dish towel for 10 minutes.
• Gather up dough and knead gently for a couple of times, then form into a ball.
• Place dough into a well greased bowl.
• Cover and rise for 1 - 1-1/2 hours.
• Punch down dough.
• Divide dough into two or three balls, (three sections will give you smaller crescents) then roll into an even circle with a rolling pin and spread/brush liberally with melted butter (use only butter!).
• This is a great tip, roll out the dough and just sit a small pizza pan lightly on top of your rolled dough, then run a pizza cutter all around the edges of the pizza pan, you will have an even round circle.
• Cut into even size triangles (I use a pizza cutter for this!).
• Roll up the dough starting at the larger end.
• Place on a baking sheet that has been lightly brushed with melted butter.
• Cover and rise for about 30-45 minutes or until almost doubled.
• Bake for about 20 minutes at 375°.

KITTENCAL'S RAISIN STICKY BUNS

Steps:

• Lighty grease a metal 13 x 9-inch baking pan.
• Prepare sweet dough recipe as directed.
• In a small bowl mix together 1/2 cup white sugar, 1/2 cup brown sugar, cinnamon and ginger powder; set aside.
• While the dough is rising prepare the syrup by combining all syrup ingredients in a small saucepan; heat over medium heat stirring with wooden spoon until butter is melted and the sugar has dissolved; pour HALF of the syrup mixture into the bottom of the baking dish, spreading out with a spoon to cover evenly; set aside the remaining half to drizzle on top of buns later.
• When the dough has finished rising punch dough, remove from bowl onto lightly floured surface; cover dough and let rest 5 minutes before rolling out (this will allow for easier shaping and rolling).
• Roll out into a 12 x 8-inch rectangle (does not have to measure exactly).
• Spread 1/2 cup softened butter over the dough, then sprinkle with prepared sugar/cinnamon mixture evenly over the butter.
• Scatter the raisins over evenly.
• Roll up dough jell-roll style starting at the long side, then pinch dough together along the top to seal.
• Using a serrated knife cut into 12 even slices.
• Place the slices cut side down on top of the syrup (3 across the pan and 4 down).
• Drizzle the remaining syrup of the top of each slice of dough.
• Cover with a clean tea towel and let rise for 30-50 minutes or until doubled (the rising time will depend on what dough recipe you are using and the temperature of the room).
• Bake in a 375°F oven for about 25 minutes or until golden brown.

KITTENCAL'S SWEET DOUGH

Steps:

• Prepare a heavy-duty stand mixer with dough hook.
• In a cup place the 1 egg and cover with warm water (not hot!) leave in water for about 6-7 minutes to bring to room temperature.
• In a Pyrex measuring cup or bowl place 1 cup milk, butter, salt and 1/2 cup sugar.
• Microwave on HIGH for about 1 minute and 22 seconds, remove and mix the ingredients to combine the sugar and salt until dissolved (the butter will have slightly melted, but does not have to be completely melted) if the milk feels warm enough, then it is okay, if not place back into the microwave to warm another couple seconds;cover with a cloth and set aside.
• In the stainless steel mixer bowl, add in 4 cups flour (to start) and the egg.
• In a small cup proof your yeast with 1/2 cup water and 1 teaspoon sugar for 8-10 minutes until foamy.
• After the yeast is proofed, pour milk mixture and yeast mixture into the bowl, and begin kneading process.
• Continue to knead adding more flour to create a soft semi-sticky dough that holds around the kneading blade (careful not to add in too much flour, as that creates a heavy-textured dough after baking, this is the trick to a light, airy dough!).
• Continue to knead the dough for about 6-8 minutes until smooth and elastic.
• Remove dough from the bowl, and place on a slightly floured counter or board.
• Cover dough with a clean tea towel, and let rest 5 minutes (the dough might feel very sticky, but will come together after 10 minutes resting time).
• After 5 minutes, knead gently for about 30 seconds (dough will come together nicely).
• Oil/grease large bowl (I just use the same stainless steel mixer bowl to rise in).
• Place the dough in bowl to rise until doubled (approximately 1-1/2 hours, or could take shorter or longer time).
• Remove the dough, and punch down.
• Shape into desired shapes, and let rise once again for approximately 40 minutes, or until double.

KITTENCAL'S SOFT SUB ROLLS RECIPE - (4/5)

Steps:

• 1. Prepare a heavy-duty stand mixer fitted with a kneader attachment. Place about 3-1/2 cups flour in the bowl. Melt the shortening in the microwave; add to the bowl with the flour. 2. In a measuring cup, measure out 1 cup milk, then add in 4 tablespoons sugar and the salt; heat until quite warm in the microwave, stirring to dissolve the sugar and salt. Pour the milk into the bowl with the melted shortening and flour; cover the bowl with a towel to keep ingredients warm. 3. Proof the yeast in a 3/4 cup warm water with 1 teaspoon sugar for about 8-10 minutes or until foamy. After proofing, add to the bowl and start kneading for about 3-4 minutes, then add in more flour as needed to create a soft semi-sticky dough, knead about 8 more minutes until smooth. 4. Place the dough on a very lightly floured counter or board; let rest for 5-10 minutes, covered with a clean tea towel. Grease a large bowl, then place the dough into bowl to rise in a warm place for about 50-60 minutes (because of the amount of yeast, the dough should take a shorter rising time in a warm place). Punch down dough. 5. Cut into pieces (I usually cut into 6 pieces), and shape large balls. Let dough balls rest for about 4 minutes (or just enough time to make shaping easier). Shape the dough into desired length for buns. 6. Sprinkle a large cookie/baking sheet with cornmeal, or lightly grease with cooking spray. Place the long pieces of dough on a baking sheet (shape once again if you need to). 7. Cover and let rise for about 25 minutes, or until doubled. Set oven to 375 degrees. Bake for about 22-25 minutes, or until dark golden brown. Note: If desired after the second rising and just before baking, beat one egg white with 1 teaspoon cold water, then brush on buns and sprinkle with sesame seeds. ~*~*~*~*~*~*~ REVIEWS: Great sub/sandwich roll recipe! I used our leftover bun for garlic cheese bread, and it was fabulous! The dough is so supple, and the finished product is slightly sweet - delish! There were great! I used them to make roast beef dip sandwiches and they were just perfect served fresh and hot. Easy to slice too! Thanks, Kittencal. This recipe was easy to work with and the buns tasted great. I made into 8 instead of 6. Have been wanting to make sub rolls, and this recipe was a success. Thanks so much. My son had his bologna and cheese with mayo (I know, I know but it's the only thing he will take for lunch right now) sandwich on these every day this week. I sliced and froze them after baking and made his sandwich each morning with the frozen bread. Thawed by lunch, but stayed cold and didn't get soggy. Thanks so much! For someone such as myself that is not experienced with working with yeast, I would say that this is a wonderful bun recipe, with easy to follow directions. I made this by hand, and the buns turned out so light and airy, I do believe I will keep making this recipe for a long time to come. Thanks! EXCELLENT!!!!!I don't know what else to say! These were so easy. The dough is like a dream, so soft and supple. They baked up beautifully. I put some poppy seeds on a couple, sesame on a few, and I am so happy with this recipe! Thanks, Kittencal! My DH was wanting his sandwiches on BIG buns and I have been looking for the perfect bun recipe so I tried these...WOW. I've found that recipe. They came out so soft, BIG, and chewy, with that lite and slightly crispy crust. I made 6 but let them rise an extra 1/2 hour(I think the room they rose in was a little too cold for them.). They were so light. Just the way we all like them.

KITTENCAL'S HAMBURGER/BURGER BUNS

Steps:

• Proof the yeast in 1 cup warm water with 1 teaspoon sugar; let sit for 10 minutes until foamy.
• In a heavy duty stand mixer, fitted with a kneader hook, add in the 3-1/2 cups flour, 4 tablespoons sugar, melted Crisco, warm milk and salt (and the malt powder if using).
• Add in the proofed yeast; mix to create a soft semi-sticky dough that holds around the blade, adding in more flour as needed (do not add in too much as it will create a heavy bun, dough should be semi-sticky.
• Knead dough for 7-8 minutes.
• Remove dough, and let rest on the counter, covered with a clean dish towel for 10 minutes (this is an important step!).
• Knead the dough gently for 30 seconds with hands.
• Place dough in a large well-greased/oiled bowl.
• Cover, and let rise in a warm spot for 60-90 minutes, or until double in size (I like to rise my dough in the oven, just set oven to 200 degrees and warm for 3 minutes, then turn off the heat while you are making the dough, this will create a perfect temperature to raise dough in, and usually takes only 1 hour to rise with oven method).
• Punch down dough.
• Shape into large balls, and place on a large greased cookie sheet (you should get 12 balls on the sheet).
• Cover with a light clean tea towel, and let rise in a warm place for 30-40 minutes, or until almost doubled (warm oven rise should take 30 minutes.
• Set oven to 375 degrees.
• In a small bowl, mix together 1 egg white with 1 tsp water; whisk/mix well.
• Carefully brush the tops and sides of the buns with the egg/water mixture.
• Sprinkle with sesame seeds.
• Bake for approx.22 minutes, or until golden brown.

KITTENCAL'S CHINESE CHICKEN BALLS WITH SWEET AND SOUR SAUCE

Steps:

• To make the sweet and sour sauce sauce; in a saucepan combine the first 5 ingredients until combined.
• In a cup or bowl whisk the cold water or pineapple juice with cornstarch until smooth and well blended, then whisk vigorously into the ketchup mixture; bring to a boil stirring or whisking constantly over medium-high heat until bubbly.
• Reduce the heat to medium-low and continue simmering and mixing until thickened (be patient the sauce takes a few minutes to thicken up) remove from heat and allow to sit at room temperature while making the chicken balls or you may cool to room temperature then refrigerate until ready to use (I prefer the sauce at room temperature).
• To make the chicken balls: in a large bowl combine flour, cornstarch, baking powder, baking soda, garlic powder; add in water and sesame oil; whisk vigorously until smooth.
• Add in chicken pieces; using clean handsand mix until well coated.
• Heat oil in a deep-fryer or Dutch oven to 375 degrees.
• Carefully dip the battered chicken pieces in hot oil and fry until golden brown (about 3-4 minutes).
• Remove to a paper towel.
• Sprinkle with seasoning salt immediately after frying if desired.
• Serve immediately with sweet and sour sauce.
• Delicious!

KITTENCAL'S SUB/SANDWICH BUNS

Steps:

• Prepare a heavy-duty stand mixer fitted with a kneader attachment.
• Place about 3-1/2 cups flour in the bowl.
• Melt the shortening in the microwave; add to the bowl with the flour.
• In a measuring cup, measure out 1 cup milk, then add in 4 tablespoons sugar and the salt; heat until quite warm in the microwave, stirring to dissolve the sugar and salt.
• Pour the milk into the bowl with the melted shortening and flour; cover the bowl with a towel to keep ingredients warm.
• Proof the yeast in a 3/4 cup warm water with 1 teaspoon sugar for about 8-10 minutes or until foamy.
• After proofing, add to the bowl and start kneading for about 3-4 minutes, then add in more flour as needed to create a soft semi-sticky dough, knead about 8 more minutes until smooth.
• Place the dough on a very lightly floured counter or board; let rest for 5-10 minutes, covered with a clean tea towel.
• Grease a large bowl, then place the dough into bowl to rise in a warm place for about 50-60 minutes (because of the amount of yeast, the dough should take a shorter rising time in a warm place).
• Punch down dough.
• Cut into pieces (I usually cut into 6 pieces), and shape large balls.
• Let dough balls rest for about 4 minutes (or just enough time to make shaping easier).
• Shape the dough into desired length for buns.
• Sprinkle a large cookie/baking sheet with cornmeal, or lightly grease with cooking spray.
• Place the long pieces of dough on a baking sheet (shape once again if you need to).
• Cover and let rise for about 25 minutes, or until doubled.
• Set oven to 375 degrees.
• Bake for about 22-25 minutes, or until dark golden brown.
• If desired after the second rising and just before baking, beat one egg white with 1 teaspoon cold water, then brush on buns and sprinkle with sesame seeds.

KITTENCAL'S PIZZA DOUGH

Steps:

• Proof the yeast with 1 cup warm water and 2 teaspoons sugar for 10 minutes until foamy.
• Meanwhile in the stainless steel mixing bowl, add in all-purpose and bread flour flour 2-3 tablespoons olive oil, salt, grated Parmesan cheese and Italian seasoning (if using).
• When the yeast is proofed add to the mixing bowl along with 1/2 cup warm water.
• With kneader blade attached to the stand mixer, begin mixing ingredients for about 1 minute, adding in more all purpose flour as needed (1 tablespoon at a time).
• Continue to knead dough (for about 8-10 minutes) to create a smooth, semi-stcky dough that holds around the kneader blade (adding in more all-purpose flour as needed, but don't add in too much flour!).
• Stop machine, cover bowl with a clean tea towel, and let rest for 10 minutes, (this is important!).
• Remove dough to a lightly-floured surface, and knead gently for about 20 seconds, the dough will come together nicely.
• Place the dough into a well-oiled bowl (I just use the same bowl).
• Cover with plastic wrap or a clean tea towel in a warm place for 60 minutes until dough has doubled in size.
• At this point, you can cover the bowl tightly with plastic wrap and rise the dough overnight in the fridge.
• Punch down and remove from bowl, separate the dough in half for two smaller pizzas or leave in one piece for an extra large pizza.
• Cover the dough and let rest for 5-8 minutes (this will allow for easier shaping).
• Roll the dough out with a rolling pin on a floured surface into a circle, and place on a pizza pan coated with non-stick spray.
• Trim the dough that is hanging around the edges (I use a pizza cutter for this).
• Spread with pizza sauce and then shredded cheese, then top with favorite toppings.
• Bake as desired.