Sunday, March 27, 2011

Daring Bakers: Coffee Cake and a Pizza Log...My new favorite dough.

This dough recipe was WONDERFUL! I started out making a sweet version of this but savory sounds amazing.  Giant pizza log = best idea ever. So there are several versions below.

1. Meringue with orange zest, cocoa powder, and 70% dark chocolate chips. (Next time I am just going with Nutella)
2. Manchego cheese, pepperoni and jalepeno. (His Favorite)
3. Ham and goat gouda.
4. Ham and Manchego. (My Favorite)


After the jump more pictures and the recipe for this yummy dough!

Rising and waiting:

The meringue with yummy orange zest:

Full Dutch Cocoa from a cute little chocolate shop in Pittsburgh.

Forming the ring:

and then the pizza logs:


The Recipe (From the Daring Bakers March 2011 Challenge):

4 cups (600 g / 1.5 lbs.) flour
¼ cup (55 g / 2 oz.) sugar 
¾ teaspoon (5 g / ¼ oz.) salt 
1 package (2 ¼ teaspoons / 7 g / less than an ounce) active dried yeast 
¾ cup (180 ml / 6 fl. oz.) whole milk 
¼ cup (60 ml / 2 fl. oz. water (doesn’t matter what temperature) 
½ cup (135 g / 4.75 oz.) unsalted butter at room temperature 
2 large eggs at room temperature 

1 egg and a little bit of water for egg wash.

1. In a large mixing bowl, combine 1 ½ cups (230 g) of the flour, the sugar, salt and yeast. 
2. In a saucepan, combine the milk, water and butter and heat over medium heat until warm and the butter is just melted. 
3. With an electric mixer on low speed, gradually add the warm liquid to the flour/yeast mixture, beating until well blended. Increase mixer speed to medium and beat 2 minutes. Add the eggs and 1 cup (150 g) flour and beat for 2 more minutes. 

4. Add the rest of the dough 1 1/2 cups ( I used my kitchen-aide and the dough hook ) and knead until dough is elastic, soft and smooth.
5. Place the dough in a lightly greased (I use vegetable oil) bowl, turning to coat all sides. Cover the bowl with plastic wrap and a kitchen towel and let rise until double in bulk, 45 – 60 minutes. The rising time will depend on the type of yeast you use. 
6. Punch the dough down and separate into fours for the pizza logs and half for the rings.  Roll out into rectangles and add topping.
7. Roll together and set seam side down.  Cover with egg wash.
8. Let rise for another 30-60 minutes. 
9. Bake at 350 F for 25-30 minutes until golden brown. Rotating halfway through. 
10. Eat! 


  1. we made this dough one night last week. it was really yummy. thanks for sharing!

  2. not a problem! glad you liked it!