DoughSeeDough

a balanced plate with room for dessert


5 Comments

Cheesy Roasted Garlic Pull-Apart Bread

There is something about roasted garlic that makes me swoon. The anticipation of waiting for it to cook up in the oven is almost too much. I’m the one poking at it every ten minutes, impatiently waiting for it to reach that perfect golden color and becomes buttery soft.

Cheesy Roasted Garlic Pull Apart Bread

This bread? A killer way to use some roasted garlic. It’s like garlic bread x 1000 and super simple to throw together. Easy, breezy, beautiful… garlic bread.

Cheesy Roasted Garlic Pull Apart Bread

A big thank you to Nicole over at Seven 8 Nine for hosting this month’s ‘baking with garlic’ theme! Love garlic? Want more? Make sure to check out her blog for a roundup of all the  delicious garlicy recipes!

Cheesy Roasted Garlic Pull-Apart Bread

2 heads of garlic
2 teaspoons olive oil
2 cans Pillsbury Grands Homestyle biscuits
8 ounces Swiss cheese, shredded
1 cup flat leaf parsley, roughly chopped

  1. Roast the garlic: Preheat oven to 400°F. Peel most of the paper off the garlic. Cut about ¼-inch off the top of the garlic bulbs to expose the tips of the cloves. Drizzle each head with 1 teaspoon of olive oil and wrap in foil. Place garlic in preheated oven and bake for 35 – 40 minutes, or until golden brown and soft. Unwrap garlic and set aside to cool.
  2. Reduce oven temperature to 350 °F. Lightly grease a 9×5 loaf pan and set aside.
  3. Once garlic is cool enough to handle, gently squeeze the base of the bulb to release the cloves of garlic. Place cheese, garlic, and parsley in a bowl and mix until well combined.
  4. To build the bread: slice biscuits in half horizontally. Lay one half on your workspace and sprinkle with a bit of the cheese and garlic mixture. Top with another half of biscuit. Repeat until you have a stack 6 biscuits high. Transfer this to your prepared loaf pan and repeat until the pan is full. (You may have leftover biscuits and/or cheese – it’s ok! Sprinkle any remaining cheese on top of the biscuits in the pan and bake the leftover biscuits according to package directions.)
  5. Bake in preheated oven for 45 minutes or until golden brown. Serve warm.

recipe slightly adapted from Real Food by Dad

Cheesy Roasted Garlic Pull Apart Bread

Advertisements


1 Comment

Bananas Foster Bread

How do you make banana bread better? Add booze, of course! This recipe is a “lightened up” version, but the bananas cooked in brown sugar, butter, and rum will make you forget that it’s a bit healthier than your typical banana bread.

Heather at Hezzi-D’s Books and Cooks hosted this month’s What’s Baking Challenge: Bread! I can’t wait to see what the other ladies have baked up!

Whip up a batch of this goodness for breakfast or brunch and win over the heart of everyone who takes a bite. Valentine’s Day is coming up (nudge nudge nudge)!

Bananas Foster Bread | doughseedough.net

Bananas Foster Bread

1 1/2 cups mashed ripe banana
1 cup packed brown sugar, divided
6 tablespoons butter, melted and divided
1/4 cup dark rum, divided
1 teaspoon vanilla extract
1/3 cup plain fat-free Greek yogurt
2 large eggs
1 1/2 cups all-purpose flour
1/4 cup ground flaxseed
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
cooking spray
1/3 cup powdered sugar

  1. Preheat oven to 350°. Lighting coat a 9×5-inch loaf pan with cooking spray and set aside.
  2. Combine banana, 1/2 cup brown sugar, 5 tablespoons butter, and 3 tablespoons rum in a nonstick pot. Cook over medium heat until bubbly; remove from heat and let cool. Stir in vanilla extract, yogurt, remaining 1/2 cup brown sugar, and eggs. Beat until well combined.
  3. In a separate bowl, combine flour, flaxseed, baking soda, salt, cinnamon and allspice. Whisk together until blended. Carefully pour dry ingredients into wet ingredients and stir until just combined. Pour batter into prepared loaf pan. Bake for 1 hour or until a wooden toothpick inserted into the center comes out clean. Plan pan on a wire rack until cool enough to handle. Remove bread from pan and place on wire rack.
  4. Combine remaining 1 tablespoon melted butter, 1 tablespoon rum, and powdered sugar; whisk until smooth. Drizzle over the bread. Serve warm or at room temperature.

slightly adapted from Cooking Light

 


1 Comment

Char Siu Bao (Chinese BBQ Pork Buns)

I think making these buns might have been the biggest mistake of my life. They’re just too dang good and I crave them constantly. The first batch quickly dwindled to nothing – I sent a bun or two off to my family and to Mike’s parents and sent a half-dozen off with Mike. I was left staring at four buns. I tried to make them last as long as possible, but I have to be honest… they lasted four days. Maybe less.

Baked Char Siu Bao (Chinese BBQ Pork Buns) | doughseedough.net

I think these buns might be the first thing I will ever put on my monthly “must make” list. I rarely make repeat dishes. It takes a good dish to warrant a second visit into my kitchen more than once a year. It takes a stellar dish to make a visit a few times a year. A dish that I want to make every month? Unheard of, until now.

Baked Char Siu Bao (Chinese BBQ Pork Buns) | doughseedough.net

I just can’t explain why I loved these buns so much. It’s a combination of the slightly sweet, mostly salty filling surrounded by an impossibly soft, fluffy, yet chewy bun. The texture of the buns is partially due to the tangzhong (roux) made from combining flour with water and milk. The tangzhong  is incorporated into the dough and the endresult is a bun that’s… well, good.

Baked Char Siu Bao (Chinese BBQ Pork Buns) | doughseedough.net

I made this dish for this month’s What’s Baking. The host for August is Ali from Sparks from the Kitchen. She challenged us to bake up something to represent our heritage.  I waffled between making dan ta, an egg custard tart, and feng li su, little flaky cakes encasing a pineapple filling. I don’t know how I ended up making neither of those and instead making the char siu bao, but I don’t regret my actions one bit. I loved char siu bao growing up, and I love them still. I hope you enjoy them as much as I do!

Char Siu Bao (Chinese BBQ Pork Buns)

for the buns:
6 cups bread flour, divided
2/3 cup water
1 1/3 cup milk, divided
1/3 cup sugar
1 teaspoon salt
4 teaspoons instant yeast
2 large eggs
4 tablespoons butter, melted

for the filling:
1 tablespoon canola oil
1/2 cup finely chopped shallots
2 tablespoons honey
1 1/2 tablespoons low-sodium soy sauce
2 tablespoons oyster sauce
1 1/2 tablespoons sesame oil
1 tablespoon dark soy sauce
1/4 cup low-sodium chicken stock
3 tablespoons flour
2 cups diced char siu (Chinese BBQ roast pork)

for garnishing:
1 egg beat with 1 teaspoon water (egg wash)
1 tablespoon sesame seeds

  1. To make the tangzhong (roux/flour paste), mix together 1/3 cup flour, 2/3 cup water, and 1/3 cup milk in a small saucepan until well combined. Place the pan over medium heat and cook, stirring constantly, until the mixture thickens up and has the consistency of a thick yogurt. The temperature of the roux should not exceed 150°F. Remove the mixture from heat and set aside to cool.
  2. In a large mixing bowl, combine 5 cups flour, sugar, salt, and yeast and mix with a wooden spoon to combine. Add the tangzhong/flour paste, 1 cup milk, 2 eggs, and melted butter. Stir together to form a soft dough. Knead by hand for 15 – 20 minutes. If your dough is sticky and not coming together, add the remaining 2/3 cup flour a little at a time until your dough is smooth and elastic.
  3. Lightly grease a large bowl. Place dough inside and turn to coat. Cover the bowl lightly with plastic wrap. Place the bowl in a warm, draft-free place and let rise for 60 minutes or until it has doubled in size.
  4. Meanwhile, get started on the filling. Heat the oil in a large pan over medium-high heat. Add the shallots and cook for 2 minutes, stirring constantly. Stir in the honey, soy sauce, oyster sauce, sesame oil, and dark soy sauce. Cook until mixture starts to bubble, stirring frequently. Stir in the chicken stock and flour until well combined. Reduce heat to medium-low and cook for 2 – 3 minutes, or until thickened. Remove from heat and stir in the diced roast pork. Set aside to cool.
  5. Separate the risen dough into 16 equal pieces. Roll each piece into a 4-inch circle, leaving the center slightly thicker than the edges. Place a heaping tablespoon of filling into the middle of each circle. Crimp them closed, making sure they are tightly sealed. Don’t fret if they’re a little ugly – the crimped side ends up on the bottom, hidden from judging eyes 😉
  6. Line baking sheets with parchment paper. Lay the buns seam-side down on the prepared baking sheets and let rise for another hour.
  7. Preheat oven to 350°F. Brush the tops of the buns with the egg wash. Sprinkle with sesame seeds and bake in the preheated oven for 25 minutes, or until buns are golden brown. Let cool slightly before eating.

 

yields 16 buns. recipe slightly adapted from The Woks of Life


4 Comments

Caramel Apple Cinnamon Rolls with Bourbon Glaze

Long ago, in my college years, I loved drinking gin (and got the nickname Ginni). Now, I’m loving whiskey. Whiskey sours, whiskey Cokes and most recently I’ve been diggin’ it with some root beer. You know the saying “don’t cook with alcohol you won’t drink?” Well, I prefer Kessler in my drinks (flame away, people), but I used Bulleit in these cinnamon rolls.

Caramel Apple Cinnamon Rolls with Bourbon Glaze | doughseedough.net

I used my cinnamon roll dough (but used dairy ingredients compared to non-dairy) as the starting point and made three batches of caramel before I finally got it right.

These bourbon-glazed cinnamon rolls are a decadent morning pick-me-up. Some people like coffee in the morning. Some people like tea. Everybody likes boozy cinnamon rolls. So, go into your kitchen, whip up a batch of these bad boys, and present them to someone who has a case of the morning grumpies.

Caramel Apple Cinnamon Rolls with Bourbon Glaze | doughseedough.net

Caramel Apple Cinnamon Rolls with Bourbon Glaze
makes 12 cinnamon rolls

for the dough:

3/4 cup 1% milk
1/4 cup unsalted butter
1 teaspoon vanilla extract
2 1/4 teaspoon active dry yeast
1/4 cup warm water (110°F)
3 1/2 cups all-purpose flour, divided
1/4 cup granulated sugar
1/2 teaspoon salt
1 large egg

for the filling:

4 cups diced crisp, tart apples (3 – 4 apples) – I used a combination of gala and granny smith
1 cup granulated sugar
1 1/4 cup 1% milk, warmed
1/4 teaspoon salt
1/2 teaspoon vanilla extract
2 tablespoons butter, melted
3/4 cup brown sugar
1 tablespoon ground cinnamon

for the glaze:

1 cup powdered sugar
1 tablespoon bourbon (I used Bulleit)
2 teaspoons 1% milk
1/2 teaspoon vanilla extract

 

to make the dough:

  1. Heat milk in a small saucepan over low heat. Add in butter and vanilla and stir until melted. Remove from heat and allow to cool.
  2. Meanwhile, combine yeast with warm water in a small bowl. Let sit for 10 minutes or until mixture is foamy.
  3. In the bowl of a stand mixer fitted with a dough hook or in a large mixing bowl, combine 2 1/4 cups of the flour, sugar, and salt.
  4. Whisk egg into the milk mixture until well combined. Pour milk and yeast mixture into the dry ingredients and mix until dough forms a sticky ball. Add in remaining flour 1/4 cup at a time, kneading well after each addition, until dough turns smooth and soft but still slightly sticky. The amount of flour you use will vary, but I usually use about 3 1/4 cups.
  5. Lightly oil a large bowl. Form dough into a ball and place in bowl, turning to coat in oil. Cover and let rise in a warm place for 45 minutes.


to make the filling:

  1. Place apples in a pan over medium heat and cook until softened, about 3 – 5 minutes. Remove from heat and set aside.
  2. Next, prepare the caramel. Place granulated sugar in an even layer in a large pot over medium heat. Let cook, undisturbed, until sugar just starts to melt. Then, start stirring occasionally until sugar turns golden brown. Remove pot from heat and slowly (and carefully!) stir in warmed milk. Stir until well combined. If sugar hardens, don’t fret! Return the pot to the burner and cook slowly over medium-low heat. Stir constantly until the hardened sugar melts. This could take 15 minutes or longer. Continue to cook until caramel reaches desired consistency. Stir in salt and remove from heat to let cool.
  3. Stir 1/3 cup of the caramel sauce in with the cooked apples and set aside. Reserve the remainder of the caramel to drizzle over the cooked cinnamon rolls.
  4. Combine brown sugar with the cinnamon and set aside.


to assemble the cinnamon rolls:

  1. Lightly flour your work surface. Turn dough out onto floured surface and cover with plastic wrap. Let rest for 10 minutes.
  2. Roll dough out into a 20×13-inch rectangle. Spread butter onto the surface. Sprinkle with brown sugar and spread apple mixture evenly onto the surface, making sure to get it all the way to the edges.
  3. Starting at the long end closest to you, tightly roll the cinnamon roll up. Gently pinch the end to seal and turn the roll seam-side down. Cut into 12 even pieces. Place rolls cut-side down into a lightly greased 9×12-inch baking pan. Cover with plastic wrap and let sit for 45 minutes.
  4. Preheat oven to 350F.. Remove plastic wrap from the cinnamon rolls and bake in preheated oven for 25 – 30 minutes, or until golden brown. Allow the cinnamon rolls to cool slightly before icing so they have a chance to soak up the caramel and cinnamon sugar.
  5. While the rolls are cooling, prepare the glaze. In a medium bowl, combine powdered sugar, bourbon, milk, and vanilla and whisk until smooth.
  6. Drizzle glaze and caramel over the cinnamon rolls and serve.


8 Comments

Dairy-Free Almond Joy Bread

I’ve been adapting fairly well to the dairy-free life, but there are some things that I just can’t get over. I’ve been craving cheese like crazy lately – cheeseburgers, pizza, cheesy bread. I’ve also been craving candy. Sour candy is good, but it can’t replace chocolate. I love Almond Joy candy bars. I can still remember when Mike got some for our trick-or-treaters and I had to hate-watch him eat the leftovers. Yes, I’m still upset about that over 4 months later.

Dairy-Free Almond Joy Bread | doughseedough.net

Thankfully, Nicole from Cookies on Friday could fix at least one of my cravings. I was able to easily adapt her Almond Joy Bread recipe to be dairy-free. This bread was so good that I almost didn’t want to share. But, I did share because I’m a kind and loving wife. I even left over half the leftovers with him in Appleton. (Actually, I kind of regret doing that now). This bread is definitely on my make-again-asap list and it should be on your must-make-immediately list. Just sayin’.

ond Joy Bread | doughseedough.net

Dairy-Free Almond Joy Bread

2 eggs
1/2 cup sugar
1/2 cup stevia
1/2 cup coconut oil, melted and slightly cooled
½ teaspoon vanilla
½ teaspoon coconut extract
1 1/2 cups all-purpose flour
¼ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
½ tablespoon lemon juice
1/2 cup soy milk
½ cup shredded unsweetened coconut, lightly toasted
½ cup almonds, chopped
½ cup dairy-free mini chocolate chips

for the coconut glaze
½ cup sugar
¼ cup water
½ tablespoon coconut oil
½ teaspoon coconut extract

for the chocolate ganache
1/2 cup soy milk
1/3 cup dairy-free semisweet chocolate chips

  1. Preheat oven to 350. Lightly grease a 4.5″x8.5″x2.5″ loaf pan and set aside.
  2. Combine lemon juice and soy milk in a small bowl. Let sit for 10 minutes.
  3. In a large mixing bowl, beat together eggs, sugar, stevia, coconut oil, vanilla and coconut extract until smooth and creamy, about 2 minutes.
  4. In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Mix 1/3 of the dry ingredients into the wet ingredients. Mix in 1/2 of the soy milk. Mix in 1/3 of the dry ingredients. Mix in remaining 1/2 of the wet ingredients, followed by the last of the dry ingredients. Mix until just combined.
  5. Fold in coconut, almonds, and chocolate chips. Pour batter into the prepared on, smoothing out the top. Bake for 50-55 minutes, or until top is golden brown and a toothpick inserted into the center comes out clean. Let cool for 10 minutes in the pan.
  6. While bread is cooling, make the glaze. In a small pot, whisk together sugar, water, coconut oil and coconut extract.
  7. Using a toothpick or skewer, poke holes into the top of the bread. Move bread onto a cooling rack and place a plate underneath. Brush or spoon the glaze on top, letting the glaze soak in.
  8. While cake sets, make the ganache: Place chocolate chips into a small bowl. Heat soy milk to a simmer over medium-high heat. Remove from heat and pour over chocolate chips. Whisk until smooth. Drizzle over bread.
  9. Top with additional toasted coconut, if desired.

 

slightly adapted from Cookies on Friday, as seen on Culinary Concoctions by Peabody

A big thanks to Sarah at Taste of Home Cooking for hosting! Click on the link below to check out the other delicious swap recipes!


2 Comments

Ooey Gooey Dairy-Free Cinnamon Rolls

I wish I could sleep in a bed of these cinnamon rolls – warm, fluffy, gooey deliciousness. I swoon a little every time I walk past a bakery and smell cinnamon rolls baking away. And then I cry a little because I can’t eat the dairy-laden treats.

Oeey Gooey Dairy-Free CInnamon Rolls | doughseedough.net

So here’s my solution to my cinnamon roll problem. This isn’t a quick recipe, but the recipe is simple and the results are so worth it. I need to make a mental note to always make a double batch of these bad boys because they freeze beautifully. I let them cool and then individually wrap them in plastic wrap and store them in freezer bags. Then when I’m craving some cinnamony goodness for breakfast (or for a snack), I just pull one out and microwave it for a minute and ::bam!!:: (Almost) freshly baked cinnamon rolls.

Oeey Gooey Dairy-Free CInnamon Rolls | doughseedough.net

The icing is probably unnecessary, but it makes the cinnamon roll real pretty 🙂

Ooey Gooey Dairy-Free Cinnamon Rolls
makes 1 dozen

for the dough:
3/4 cup unsweetened almond milk
1/4 cup vegan margarine (I used Earth Balance)
1 teaspoon vanilla extract
2 1/4 teaspoon active dry yeast
1/4 cup warm water (110°F)
3 1/2 cups all-purpose flour, divided
1/4 cup granulated sugar
1/2 teaspoon salt
1 large egg

for the filling:
2 1/2 tablespoons vegan margarine, melted
3/4 cup brown sugar
2 tablespoons granulated sugar
1 1/2 teaspoon ground cinnamon

for the icing:
1 cup powdered sugar
1 tablespoon unsweetened almond milk
1/2 teaspoon vanilla extract

to make the dough:

  1. Heat milk in a small saucepan over low heat. Add in margarine and vanilla and stir until melted. Remove from heat and allow to cool.
  2. Meanwhile, combine yeast with warm water in a small bowl. Let sit for 10 minutes or until mixture is foamy.
  3. In the bowl of a stand mixer fitted with a dough hook or in a large mixing bowl, combine 2 1/4 cups of the flour, sugar, and salt.
  4. Whisk egg into the milk mixture until well combined. Pour milk and yeast mixture into the dry ingredients and mix until dough forms a sticky ball. Add in remaining flour 1/4 cup at a time, kneading well after each addition, until dough turns smooth and soft but still slightly sticky. The amount of flour you use will vary, but I usually use about 3 1/4 cups.
  5. Lightly oil a large bowl. Form dough into a ball and place in bowl, turning to coat in oil. Cover and let rise in a warm place for 45 minutes.


to assemble the cinnamon rolls:

  1. Lightly grease a large baking pan. A 9×13-inch pan works well, or a large pie or cake pan.
  2. Punch dough down and turn onto a lightly floured surface. Cover with plastic wrap and let sit for 10 minutes.
  3. Roll dough out into a 20×13-inch rectangle. Spread melted margarine evenly over the dough.
  4. Whisk together brown sugar, granulated sugar, and cinnamon. Sprinkle cinnamon sugar mixture onto dough, making sure to get it all the way to the edges.
  5. With the long end facing you, roll dough up evenly. Gently pinch the edge to seal. With the seam-side down, cut the dough in half. Cut each half into 6 equal pieces for a total of 12 cinnamon rolls.
  6. Place rolls cut-side down in prepared baking dish, making sure to leave a little space between the rolls to allow them room to expand. Cover with plastic wrap and let rise for 45 minutes.
  7. Preheat oven to 350°F. Remove plastic wrap and bake cinnamon rolls for 25 – 30 minutes, or until lightly browned.
  8. Allow cinnamon rolls to cool slightly in the pan to soak up the cinnamon sugar before icing them.
  9. Whisk together powdered sugar, almond milk, and vanilla extract until smooth. Drizzle over slightly cooled cinnamon rolls.

 

heavily adapted from Food Network


1 Comment

Chicken Gyros & Homemade Pocketless Pita

chicken gyros | doughseedough.net

I love gyros. I love watching the cooks shave off pieces of the tender lamb from the… meat cone or whatever you might call it. This time, I tried making my own at home. I chose to make the pita versus buying it, but if you’re looking to save some time then by all means use a pocketless pita from the grocery store!

pocketless pita | doughseedough.net

The entire process took me just under two hours, but the results were so worth it. My schedule was like this: marinate chicken and refrigerate, mix dough for pita and let rise for 30 minutes, make tzatziki while waiting for chicken and dough. Refrigerate finished tzatziki, roll out dough for pita, cook chicken and pita simultaneously. In between flipping pitas, slice tomatoes and onions. Assemble and serve.

Sure, it’s quite a bit of multitasking, but I think I made pretty good use of my time and when I got around to assembling, the chicken was still piping hot and the pitas were perfectly warm. The best part? I had all ingredients on hand already. Yes, I do keep a huge tub of Greek yogurt in my fridge at all times.

chicken gyros | doughseedough.net

Chicken Gyros
adapted from Elly Says Opa and Kalofagas

For the chicken:
1.25 pounds chicken breast
4 cloves garlic, smashed
juice of 1 lemon
2 teaspoons red wine vinegar
2 tablespoons extra virgin olive oil
1/4 cup plain nonfat Greek yogurt
1 tablespoon dried oregano
salt and pepper

For the tzatziki:
1 – 17.6 ounce tub of plain nonfat Greek yogurt
1 cucumber, seeded
4 cloves garlic, minced
1 teaspoon white wine vinegar
juice from half a lemon
salt and pepper, to taste

For the pita:
1 1/2 teaspoons active dry yeast
1 teaspoon salt
1 teaspoon sugar
2 tablespoons olive oil
1 1/2 cup warm water (110°F)
3 1/2 cups all purpose flour, plus more for dusting
canola oil

For toppings:

1 medium red onion, thinly sliced
3 roma tomatoes, thinly sliced

  1. Make a marinade for the chicken by whisking together garlic, lemon juice, vinegar, oil, yogurt, oregano, salt and pepper in a large bowl. Add the chicken and rub the marinade in. Cover and refrigerate for 1 hour. 
  2. Heat a large nonstick pan over medium heat and lightly coat with olive oil. Brown chicken on both sides and cook until juices run clear, about 4 – 6 minutes per side.  Let rest before slicing into strips.
  3. To make the tzatziki: shred or grate the cucumbers and squeeze excess moisture out. Make sure to get as much liquid out as possible! Mix together yogurt, cucumbers, garlic, vinegar, lemon juice, salt and pepper. Refrigerate at least 30 minutes before serving to allow flavors to meld.
  4. To make the pitas: in a large bowl, mix together yeast, salt, sugar, olive and water and let stand for 5 minutes or until top is foamy.
  5. Using your hands, gradually add in flour 1/2 cup at a time to the wet ingredients. Knead until dough pulls away from the sides of the bowl. Cover with a damp towel and let rise in a warm spot for 30 minutes.
  6. Divide dough into 6 pieces and roll out on a floured surface into 8-inch rounds about 1/4 inch thick. Lightly poke the surface with the tines of a fork, being careful not to poke through the dough.
  7. Heat a large cast iron skillet over medium-high heat. Lightly coat the skillet with oil and place one dough round into the skillet and fry the bread until it starts to puff and bubble, about 1 – 2 minutes. Flip and fry the other side. Repeat with remaining dough.
  8. Assemble gyros by piling a pita with chicken, tzatziki sauce, tomatoes, and onions. Enjoy!