Kittencals Sweet Dough Recipes

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 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.

CAN DO QUICK SWEET DOUGH

Steps:

• Dissolve yeast in the warm water in a large mixing bowl. Add buttermilk, eggs, 2 1/2 cups flour, butter, sugar, baking powder and salt.
• Blend 30 seconds on low speed, scraping sides and bottom of the bowl.
• Beat 2 minutes on medium speed. Stir in remaining 3 cups of flour. Dough should be soft and slightly sticky.
• Knead for about 5 minutes on a lightly floured board. Shape as desired. Let rise in a warm place until double. (about 1 hour -- depending on temperature) Dough is ready to bake if slight dent remains when touched. Bake at 375 degrees. I don't have a bake time, but 20 minutes is about standard. It is best to keep a close eye.

EASTER SUGAR COOKIES W/ICING THAT HARDENS

Steps:

• 1. 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.
• 2. Set oven to 400 degrees. 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. (roll dough on the parchment paper and remove excess if cookies are delicate) Place cookies 2-inches apart (I did 1-inch) on cookie sheet. Bake for 4-6 minutes. (I did 6 minutes) Remove cookies to wire racks to cool completely before icing.
• 3. ICING: In a small bowl mix the powdered sugar with milk (start with 1 or 2 tablespoons, you will likely need more milk for the perfect spreading consistency). Beat in corn syrup and a little vanilla until the icing is smooth and glossy (if the icing is too thick add in a small amount of more corn syrup). Divide into as many separate bowls as you wish to different colors. Add in food coloring until desired intensity is achieved. Pain the icing over the cookies using a brush,or dip edges of cookies into icing. Wash brush before changing colors. Allow to set on waxed paper. Decorate as you want. I needed two batches of frosting for these cookies. The second batch of frosting, I did not sift the powdered sugar and made a little stiffer frosting to use as decorating the cookies..