Better Homes & Gardens - - Food -

Most sweet doughs, in­clud­ing

bri­oche and lam­i­nated doughs, in­cor­po­rate su­gar and fat (usu­ally egg

or but­ter) for a ten­der fin­ished prod­uct. By com­par­i­son, Zoë’s dough is

con­sid­ered lean. It has a sturdy struc­ture and the chewy tex­ture you want

in a din­ner roll, but it’s miss­ing pas­try dough’s del­i­cate ten­der­ness.

Zoë’s so­lu­tion for ten­der­iz­ing and sweet­en­ing her mas­ter dough for

sweet braids? She rolls it out on a sur­face dusted with su­gar.

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