Blend until everything has mixed together and formed
a nice sticky dough, then add in the remaining hazelnuts and raisins and pulse a few times to roughly chop them.
Blend until everything has mixed together and formed
a nice sticky dough.
Not exact matches
I added 4 extra tablespoons full of flour while the
dough was in the stand mixing bowl - it was
nice and soft but not too
sticky to knead.
I added the 4 1/2 cups flour according to your recipe, and let the
dough hook do its work, and the
dough turned out
nice and elastic, but very
sticky.
What follows is a whole lot of mixing, until you get a
nice smooth, if a bit
sticky dough.
My
dough was probably a little too wet and
sticky but it rose to double both times and made a
nice big loaf.
I bet this
dough would work really
nice for
sticky pull apart buns too.
Be warned, however: the
dough is supposed to be quite
sticky (it's moisture that helps the fritters rise up
nice and airy), so make sure to generously flour your work surface and your rolling pin.
I had a
nice dough ball before adding the oil (as it said), but after mixing in the oil, my
dough ball just went into a
sticky mess!
The outside
dough was a bit trickier and we almost ran out — a scoop would not be a good idea for the gooey
dough... To Erika: It's a
sticky, gooey
dough, and it sort of needs to be to stretch over the peanut butter and be thin enough to make a
nice cookie on the outside.