Deweys Quick Dough Recipes

SUPER EASY DOUGHNUTS

Steps:

• Stir the vinegar into the milk, and let stand for a few minutes until thick.
• In a medium bowl, cream together the shortening and sugar until smooth. Beat in the egg and vanilla until well blended. Sift together the flour, baking soda, and salt; stir into the sugar mixture alternating with the vinegar and milk. Roll dough out on a floured surface to 1/3 inch thickness. Cut into doughnuts using a donut cutter. Let stand for about 10 minutes.
• Heat the oil in a large deep skillet to 375 degrees F (190 degrees C). Fry doughnuts in the hot oil until golden, turning over once. Drain on paper towels. Dust with confectioners' sugar while they are still warm, and serve immediately.

QUICK DOUGH

Steps:

• Mix 1/2 of flour with yeast, salt, water with honey dissolved in it, and olive oil. Beat with electric mixer for 3 minutes. Mix in remaining flour (dough should only be slightly sticky). Knead 5 minutes on a floured surface until smooth.
• Place dough in lightly oiled bowl and cover with plastic wrap. Let rise for 10 minutes in a warm place. Punch dough down and divide in half. Punch down dough thoroughly and spread/stretch dough portion by hand and roller on a greased pizza pan. Move dough crust to pizza peel spread with coarse cornmeal or to pizza screen. Add sauce, cheese, and toppings and bake in preheated 500° F oven directly on the pizza stone for 8-10 minutes or until crust is golden brown. Cool 2-3 minutes on a wire rack before cutting and serving.

DEWEY BUNS

Steps:

• Buns:.
• Dissolve yeast in warm water in a large mixing bowl and let dissolve for 5 minutes.
• Put the milk and butter in a saucepan and heat until the butter is melted. Let cool to lukewarm.
• Pour the cooled milk mixture over the yeast, then stir in the sugar, salt, eggs and 2 cups of the flour.
• Beat briskly until well blended.
• Add the remaining 2 1/2 cups flour and beat until smooth.
• Cover the bowl and let the dough double in bulk. (At this point, if you want to leave the dough overnight, cover the bowl with plastic wrap and put it in the refrigerator.).
• If you are proceeding immediately, when the dough has doubled in bulk, dust a work surface generously with flour and turn the dough onto it. (This is soft dough and needs enough flour on the work surface to prevent sticking.).
• Pat the dough out in a circle if you are making round buns or into a square about 1/2 inh thick if you want square buns. (Use a biscuit cutter for round buns, and cut the dough into 2 1/2 inch squares for square buns.).
• Preheat oven to 425°F.
• Grease a baking sheet.
• Cut out the buns and place them on the baking sheet, 1 inch apart. (They don't spread much, they rise.).
• Let the buns rest and rise on the baking sheet for 20 minutes, uncovered.
• Bake for about 10 minutes.
• Remove and let cool a little.
• Split only as many buns as you are going to serve and spread each with about 2 Tablespoons of the custard (at room temperature.).
• Custard Filling:.
• Heat the milk in a heavy saucepan over medium-high heat until bubbles form a ring around the edge of the pan.
• Mix the sugar, cornstarch and salt together in a bowl.
• When the milk has formed bubbles, slowly pour it over the sugar mixture.
• Stir briskly until smooth.
• Pour the mixture back into the saucepan to cook over medium heat, stirring until thickened, or 3-5 minutes.
• Taste the custard and if it is smooth, take it off the heat.
• Add 1/2 cup of the custard to the eggs, stirring constantly for another 2 to 3 minutes.
• When the custard is smooth, remove from the heat and add the butter and vanilla; stir to blend.
• Let cool a little, cover and refrigerate until needed.

DEWEY'S QUICK DOUGH RECIPE RECIPE

Steps:

• In a food processor with the motor off, combine 3/4 cup of flour, yeast and sugar. Turn on the motor and add 3/4 cup of hot water. Blend ingredients, then turn it off again. Add the oil and salt and turn the machine on again. Add the remaining flour, while the machine is running, until a ball forms. You may not have to add all of the flour. Check for desired consistency of the dough. You do not want it too sticky. If it is too dry, add more hot water, 1 teaspoon at a time. If it is too wet add more flour 1 tablespoon at a time. When you have the right consistency continue to process for 15 seconds. You can use the dough right away, but for a softer crust the following step is recommended. Remove the dough from the food processor and place in a lightly oiled bowl and cover it with plastic wrap. Let rise in a warm place for 30 minutes. It should double in bulk. Knock it down and let it rise again, an additional 30 minutes. Now it is ready to use. Start with dough in a disk shape. Flour dough and work suface. Shape the dough with your fingers a rim around the outer edge of the crust. Then use the edges of your hands cupped in a circle to continue stretching and making the pizza crust larger, being careful not to flatten the edge or lip of the crust. Once it is is about 8 inches in diameter, take the dough and "slap" it back and forth between both of your hands, turning slighly each "slap" until it is the desired size. You can also toss it in the air, but this takes lots of practice and expertise! (And also lots of fun!) Load pizza crust with toppings of your choice and slide it onto a preheated baking stone in your oven at 425-450 degrees. Check the pizza every 2 minutes and spin if necessary. If the bottom is getting too brown and the top is not yet cooked, slide a pizza screen between the stone and the pizza to prevent further browning. Cooking times may vary, but will take approximately 10 minutes.