Emily🌾 Sourdough & Home Baking on Instagram: "🔥The EASIEST Sourdough Cinnamon Rolls- these delicious cinnamon rolls require minimal skills & no folding! Simply mix the ingredients, allow the dough to rise overnight, assemble them the next morning & bake! A perfect recipe for all beginners! Recipe Follows👇🏻 •Dough 150g milk 100g starter 1 egg 40g sugar 6g salt 65g softened butter 400g bread flour 65g heavy cream- to be added ontop before baking •Filling 74g - butter 10g / 2Tbsp. cinnamon 90g dark brown sugar In a small bowl mix the cinnamon & sugar, set aside ——— •Cream Cheese Icing 4oz cream cheese (softened) 28g / 2Tbsp. butter (softened) 112g powdered sugar 1tsp. / 4g vanilla In a medium bowl beat all the ingredients together until smooth, set aside ✨INSTRUCTIONS CONTIN
1.7M views · 11K reactions | Holiday Cookie Rolls | Holiday Cookie Rolls! Roll into the holiday spirit 🍪✨ | By Chefclub Network | Cookie Rolls, the most perfect dessert for the holidays. You guys could even have this one serve it up for breakfast if you want mineral but we are going with our croissants here and we're going to add that cookie flavor in the center. These already look beautiful. We're going to cook 'em off in the oven and you have this golden crispy outside with that smooth, creamy cookie inside.
55 reactions · 10 comments | No-Knead Ciabatta 🤌🏻 Ingredients: 310ml water 350g bread flour 4g instant dry yeast 7g salt 20ml olive oil Semolina flour (optional for dusting) Instructions: In a bowl, combine the water, yeast, and olive oil. Gradually add the flour and salt then stir with a spoon or spatula until a shaggy dough forms. Cover and let the dough rest for 30 minutes. Lightly wet your hands to prevent sticking. Perform one stretch and fold by gently pulling up one side of the dough and folding it over itself. Repeat on all four sides. Perform 2 more coil folds 30 minutes apart. Cover the bowl, transfer the dough to the refrigerator, and let it ferment overnight (8-12 hours). The next day, lightly dust a work surface with semolina flour and gently turn the dough out onto it. Divide into 4 portions and proof for 1 hour or until double in size. Preheat your oven to 482°F (250°C) with a baking stone or tray inside. Bake for 15 minutes with steam (Tips for steam below). Remove the steam and lower the temperature to 420°F(215°C). Continue baking for 10 minutes or until the crust is golden brown. Let the ciabatta cool on a wire rack before slicing. Enjoy its airy crumb and crispy crust with olive oil, spreads, or your favorite sandwich fillings. How to add steam: Spraying Water: One of the simplest methods is to spray water onto the oven walls or directly onto the dough just before you place it in the oven. Using a Tray of Water: Place a shallow tray or pan at the bottom of your oven while preheating. Once the bread is in, pour boiling water into the tray. Ice Cubes: Add ice cubes directly onto a preheated baking stone or tray. Lava Rocks: Place lava rocks in a shallow pan or baking dish at the bottom of the oven while it preheats. Once the oven is hot, pour water over the lava rocks just before placing your dough in the oven. Happy baking! 🍞 #ciabatta #ciabattabread #bread #recipe #baking #sourdough | egzonabakes
55 reactions · 10 comments | No-Knead Ciabatta 🤌🏻 Ingredients: 310ml water 350g bread flour 4g instant dry yeast 7g salt 20ml olive oil Semolina flour (optional for dusting) Instructions: In a bowl, combine the water, yeast, and olive oil. Gradually add the flour and salt then stir with a spoon or spatula until a shaggy dough forms. Cover and let the dough rest for 30 minutes. Lightly wet your hands to prevent sticking. Perform one stretch and fold by gently pulling up one side of the dough and folding it over itself. Repeat on all four sides. Perform 2 more coil folds 30 minutes apart. Cover the bowl, transfer the dough to the refrigerator, and let it ferment overnight (8-12 hours). The next day, lightly dust a work surface with semolina flour and gently turn the dough out onto it
18K views · 57 reactions | garlicky white pie w/ ricotta, cracked pepper, lemon, and extra pecorino 🍕 baked in my apartment oven at 550°F on a @bakingsteel for roughly ~7-8 mins (use code “ECHO” for 10% off baking steel - link in bio for my full at-home pizza setup) 🔥 • 375g dough ball stretched to 16 inches • 96hr cold ferment • 65% hydration 💦 • .175% instant yeast •2.5% salt •2% oil •1% sugar • @muttipomodorousa tomatoes 🥫 • @kingarthurbaking AP flour 🌾 • hand shredded blend of whole milk & part skim mozzarellas 🧀 #pizza #apizza #sandiego #newhaven #food #foodporn #homemade #cheese #asmr #crunchy | AJ Eat World
18K views · 57 reactions | garlicky white pie w/ ricotta, cracked pepper, lemon, and extra pecorino 🍕 baked in my apartment oven at 550°F on a @bakingsteel for roughly ~7-8 mins (use code “ECHO” for 10% off baking steel - link in bio for my full at-home pizza setup) 🔥 • 375g dough ball stretched to 16 inches • 96hr cold ferment • 65% hydration 💦 • .175% instant yeast •2.5% salt •2% oil •1% sugar • @muttipomodorousa tomatoes 🥫 • @kingarthurbaking AP flour 🌾 • hand shredded blend of whole milk & part skim mozzarellas 🧀 #pizza #apizza #sandiego #newhaven #food #foodporn #homemade #cheese #asmr #crunchy | AJ Eat World
1M views · 154K reactions | Mozzarella-stuffed Breadsticks. Cheesy, garlicky breadsticks and a side of marinara. INGREDIENTS *Makes 8 breadsticks + 400-500g pizza dough + 8 oz mozzarella, shredded + Parmesan cheese + Olive oil GARLIC BUTTER + 2 cloves garlic, minced + 4 TBSP butter, melted + 1 tsp parsley, chopped + Salt to taste DIRECTIONS + STEP 1: DOUGH Divide pizza dough into about 8, 50-60g pieces. Stretch into a rectangular shape, roughly 2x8 inches. + STEP 2: STUFF Add mozzarella to the center and then gently fold the ends around to close in the cheese. Gently roll and pinch the ends. + STEP 3: BAKE Brush the breadsticks with olive oil and add to a parchment-lined sheet pan, seam-side down, with about an inch of separation. Bake at 375F for about 20 minutes until golden brown. + STEP 4: SERVE Brush the tops of the breadsticks with garlic butter, then top with parmesan cheese. Serve with a side of marinara. #mozzarellabreadsticks #breadsticks #stuffedbreadsticks #casitamaderecipes | Ryan Carter 🍻
1M views · 154K reactions | Mozzarella-stuffed Breadsticks. Cheesy, garlicky breadsticks and a side of marinara. INGREDIENTS *Makes 8 breadsticks + 400-500g pizza dough + 8 oz mozzarella, shredded + Parmesan cheese + Olive oil GARLIC BUTTER + 2 cloves garlic, minced + 4 TBSP butter, melted + 1 tsp parsley, chopped + Salt to taste DIRECTIONS + STEP 1: DOUGH Divide pizza dough into about 8, 50-60g pieces. Stretch into a rectangular shape, roughly 2x8 inches. + STEP 2: STUFF Add mozzarella to the center and then gently fold the ends around to close in the cheese. Gently roll and pinch the ends. + STEP 3: BAKE Brush the breadsticks with olive oil and add to a parchment-lined sheet pan, seam-side down, with about an inch of separation. Bake at 375F for about 20 minutes until golden bro
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