https___www.cookinglight.com_recipes_sweet-potato-milk-bread-dough.xml
http___gastro.vijesti.me_recepti_doughnuts-4227_1.xml
1.1 1.2 2.1 3.1 3.2 4.1 4.2 4.3 4.4 4.5 4.6 4.7 4.8 4.9 4.10 5.1 5.2 5.3 5.4 6.1 7.1 7.2 8.1 9.1
This versatile dough is endlessly adaptable. Use it to create sandwich bread loaves, hot dog buns, flatbreads, and more. How to Make It In the bowl of a stand mixer or a large bowl, gently stir together the 1 cup warm milk, 1 tablespoon of the sugar, and the yeast. Let stand until the mixture becomes foamy, about 5 minutes. Add the sweet potato puree, the remaining 4 tablespoons sugar, the eggs, butter, and salt to the yeast mixture. Fit the machine with the hook attachment and mix the ingredients on low speed until smooth, about 1 minute. With the machine running, add the flour, 1 cup at a time. When all of the flour has been added, increase the speed to medium and knead the dough until it is silky smooth, about 10 minutes. The dough should be smooth, soft, and a little sticky. (Alternatively, to make the dough by hand, whisk the sweet potato, the remaining 4 tablespoons sugar, the eggs, butter, and salt into the yeast mixture until smooth. Place the flour in a large bowl and make a well in the center. Pour the sweet potato mixture into the well and begin incorporating the flour with a wooden spoon. Continue stirring until the dough is too stiff to mix with the spoon. Lightly butter your hands and knead the dough in the bowl until it is smooth, about 10 minutes.) Brush a large, clean bowl with some melted butter. Shape the dough into a ball and set it in the bowl, seam-side down. Cover the bowl loosely with plastic wrap and let rise in a warm spot until almost doubled in volume, about 1 hour. Punch the dough down and use immediately or refrigerate for up to 24 hours. Chef's Notes TIP: You’ll notice that the flour amounts are given in both volume and weight. Measuring either way is fine, but I find that, when baking, knowing the weight of flour is helpful, since it is a more accurate measurement. Sweet Potatoes: Roasted, Loaded, Fried, and Made into Pie Also appeared in: , , ,Sweet Potatoes: Roasted, Loaded, Fried, and Made into Pie
1.1 2.1 2.2 2.3 3.1 3.2 3.3 4.1 4.2 5.1 6.1 6.2 7.1 7.2
Priprema 1 Prosijte brašno u posudu i u sredini napravite udubljenje. U nju sipajte kvasac, dodajte malo šećera, brašna i mlakog mlijeka, pa zamijesite. Neka se diže 15 min. 2 Otopite maslac, dodajte mu jaja, preostali šećer, marcipan i so, pa miješajte u pjenušavu smjesu. Dodajte je kvascu i s preostalim brašnom zamijesite tijesto. Neka se diže 30 min. 3 Narežite tijesto na komadiće teške 5 dag i oblikujte ih u kugle. Kroz svaku probušite otvor, pa ga proširite da se tijesto ne spoji. 4 Neka se kolutići dižu još 15 min. 5 Masnoću za prženje zagrijte na 175 stupnjeva C. Spuštajte u nju po 4-5 kolutića i pržite s obije strane da postanu smeđi i hrskavi. 6 Pomiješajte šećer u prahu s rumom i bjelancima, pa malo ohlađene krofne premažite tom smjesom. Pospite listićima badema.