Cuisinart DLC-XP manual Basic Sweet Dough

1tablespoon kosher or sea salt

2tablespoons extra virgin olive oil

3cups cool water

additional olive oil to coat the dough

Dissolve the yeast, honey (or sugar) and water together in a

4-cup measure; let stand for 2-10 minutes to proof (if it does not bubble or foam, the yeast is not active – discard and begin again with fresh yeast). Insert the dough blade. Add the flour and salt to the work bowl; process 10 seconds to combine. With the machine running, add the olive oil to the flour; process 10 sec- onds. Add the cool water to the yeast mixture. With the machine running, add the liquid through the small feed tube as fast as the flour will absorb it, about 45 seconds. Process until the dough cleans the side of the bowl and forms a ball, then continue to process for an additional 60 seconds to knead.

Lightly coat the dough with olive oil, then place in a jumbo, resealable storage bag and press out the air. Let rise until dou- bled in bulk, about 45-60 minutes. If you do not wish to use all the dough, you may freeze it in pizza-sized portions. Divide the dough into 6 equal balls. Wrap extra balls individually in plastic wrap very tightly, then place in a resealable freezer weight bag. Freeze for up to 6 weeks.

To use, unwrap, coat lightly with olive oil, and place in a resealable food storage bag. Let thaw at room temperature (or overnight in the refrigerator), then allow to rise at room tempera- ture until doubled in bulk. If you take a ball of dough out in the morning, you may let it thaw and rise during the day, and it will be ready to use for dinner.

*To make Whole Wheat Pizza Dough, substitute 2-4 cups of whole wheat flour for an equal amount of unbleached all-pur- pose flour.

Nutritional analysis per serving:

Calories 199 (5% from fat) • carbo. 41g • pro. 6g • fat 1g •

sat. fat 0g • chol. 0mg • sod.439mg • fiber 2g

BASIC SWEET DOUGH

Yield: 5 1/4 pounds, enough for 6 Cinnamon Sugar Rings or 36 Sticky Buns

Preparation: 10 minutes; 1 – 1 1/2 hours to rise

2teaspoons active dry yeast

1/2 cup granulated sugar

1/3 cup warm (105-115° F) water

10cups unbleached all-purpose flour

1/2 cup instant nonfat dry milk

1stick unsalted butter, room temperature, cut in 8 pieces

1teaspoon salt

2large eggs, beaten

2-1/2 cups cold reduced fat milk

In a 4-cup measure with a spout, combine the yeast with 1 table- spoon of the sugar and the warm water; let stand for 5-10 min- utes, until foamy (if mixture does not foam or bubble, discard and begin again with fresh yeast). Insert the dough blade; process to combine the flour, dry milk, butter, and salt, about 20-30 seconds. Add the beaten eggs and cold milk to the yeast mixture. With the machine running, pour the liquid through the small feed tube in a steady stream, as fast as the flour will absorb it (it should take about 45 seconds). After the mixture forms a mass, process for an additional 60 seconds to knead.

With lightly floured hands, carefully lift the dough from the work bowl and transfer to a jumbo resealable food storage bag that has been lightly floured. Let dough rise in a warm (80°F) place, until doubled in bulk, about 1 to 1-1/2 hours. Punch the dough down, remove from the bag, and cut into desired amounts. Let rest for 10 minutes before continuing with sweet dough recipes.

If you do not wish to use the dough immediately, allow the dough to rise overnight in the refrigerator. The next day, allow the dough to return to room temperature, then proceed with recipes.

Alternatively, all or part of the dough may be frozen before the first rise. Divide the dough into desired amounts, wrap tightly in

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