Sentences with phrase «until shaggy dough»

Mix in all purpose flour until a shaggy dough forms.

Stir with a fork until a shaggy dough forms.

Mix with a fork, adding more buttermilk by the tablespoon if needed, just until a shaggy dough comes together; knead very lightly until no dry spots remain.

Mix with a wooden spoon until a shaggy dough forms; turn out onto a work surface and knead dough, dusting with all - purpose flour as needed, until dough is smooth, firm, very elastic, and no longer sticky, 8 — 10 minutes.

Mix eggs with a fork, then slowly mix in flour until a shaggy dough forms.

Add the water and mix until a shaggy dough is formed.

Gradually incorporate flour mixture into egg mixture with a wooden spoon until a shaggy dough forms.

Add buttermilk, butter, oil, salt, and 3 1/2 cups flour and beat on low speed until a shaggy dough forms.

Mix with a wooden spoon until a shaggy dough forms.

Mix eggs, flour, oil, and salt in the bowl of a stand mixer with your hands until a shaggy dough forms.

Using a fork, mix buttermilk mixture into dry ingredients, then gently knead a few times just until a shaggy dough comes together.

Add 3 3/4 cups flour and mix with a wooden spoon until a shaggy dough forms.

Knead mixture a few times in bowl until a shaggy dough forms (mixture will look a little dry), then turn out onto a clean surface and pat into a 1» - thick square.

kosher salt and mix with a wooden spoon until a shaggy dough forms.

Using a wooden spoon or a spatula, gradually incorporate dry ingredients until a shaggy dough forms.

Mix with a fork, adding more ice water by the tablespoonful if needed, just until a shaggy dough comes together; lightly knead until no dry spots remain (do not overwork).

Stir in yeast and liquids until a shaggy dough forms.

Using a spoon, mix in sour cream mixture, then gently knead a few times just until a shaggy dough comes together (a light hand is key to tender biscuits, so be careful not to overmix).

Add the flour, and mix with your hands until a shaggy dough forms, Continue to knead until it comes together in a smooth, elastic ball.

Squeeze clumps with your hands to moisten until a shaggy dough forms, then turn out onto a work surface.

Add both flours, caraway seeds and oil and stir until a shaggy dough forms.

Keep adding water until a shaggy dough forms and all the flour is incorporated.

Add in yogurt mixture and then gently stir until a shaggy dough comes together (be careful not to over-mix).

Add the olive oil, egg, egg yolk and water and pulse until a shaggy dough begins to form.

Make the dough: Two hours before the poolish is ready, in a large bowl, combine the water, bread flour and whole wheat flour, and mix until a shaggy dough forms.

Stir until shaggy dough forms.

Add water and mix until a shaggy dough forms.

Add yeast mixture and, still using your hands, combine until a shaggy dough is formed and water is absorbed.

Add the butter and mix on medium speed until a shaggy dough forms.

When the butter has formed small pea - sized crumbs, slowly pour the the ice - cold water and rum in, a spoonful at a time, until a shaggy dough is formed which holds its shape when you press it (if necessary, add a teeny bit of extra water but try to use as little additional water as possible).

Add 1 cup cream to well and mix with a spoon or spatula until a shaggy dough forms.

Quickly take that and using your hands toss in the very cold buttermilk until a shaggy dough forms.

Stir with a rubber spatula or wooden spoon until a shaggy dough forms.

Not exact matches

Add ricotta mixture to the flour mixture and mix until you form a shaggy dough.

Slowly add in the ice water, 1 tablespoon at a time, until the dough comes together in a shaggy but cohesive ball.

Mix until all the flour has been incorporated and the dough gathers together into a big shaggy ball.

Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky.

Stir with a wooden spoon or silicone spatula until it is incorporated and a shaggy dough forms.

If the dough is still shaggy / dry, add a touch more until it comes together.

Pour in the water and mix until you have a shaggy, sticky dough.

Hand Method: Reserve a few tablespoons of white flour, then combine all the rest of the ingredients in a bowl until you have a shaggy dough.

In the bowl of a stand mixer fixed with the dough hook, stir together the water, 2 cups of all - purpose flour, and the 2 cups of bread flour for about a minute, or until you have a shaggy, stiff dough.

Stir until it resembles a shaggy dough.

Add the milk and mix until the dough is shaggy.

Mix with a rubber spatula or wooden spoon until the dough forms a shaggy ball and there are no dry bits of flour left.

Add the flour, a cup at a time, until the dough has formed a shaggy mass (I mixed everything up in my Kitchen Aid stand mixer, with the dough hook attachment).

Make a well in the centre and pour in the liquid + yeast mixture, and stir with a wooden spoon until it comes together in a shaggy dough.

Stir or fold in until partially combined, creating a shaggy dough.

Add the flour, 1 cup at a time, until the dough is shaggy.

Whisk in the yeast until it dissolves then add the flour, cornflour and salt and stir everything together into a soft shaggy dough.