Home Economics 3 Bread & Pastry Production

Baking
is a method of cooking food that uses prolonged dry heat, normally in
an oven, but can also be done in hot ashes, or on hot stones. The most
common baked item is bread but many other types of foods are baked.[1]
Heat is gradually transferred "from the surface of cakes, cookies, and
breads to their center. As heat travels through, it transforms batters and
doughs into baked goods with a firm dry crust and a softer centre".
Baking can be combined with grilling to produce a hybrid barbecue
variant by using both methods simultaneously, or one after the other.
Baking is related to barbecuing because the concept of the masonry
oven is similar to that of a smoke pit.

History
The first evidence of baking occurred when humans took wild grass grains, soaked them in
water, and mixed everything together, mashing it into a kind of broth-like paste. [3] The paste was cooked
by pouring it onto a flat, hot rock, resulting in a bread-like substance. Later, when humans mastered fire,
the paste was roasted on hot embers, which made bread-making easier, as it could now be made any time
fire was created. The world's oldest oven was discovered in Croatia in 2014 dating back 6500 years ago.
The Ancient Egyptians baked bread using yeast, which they had previously been using to brew beer. [4]
Bread baking began in Ancient Greece around 600 BC, leading to the invention of enclosed ovens.[4]
"Ovens and worktables have been discovered in archaeological digs from Turkey (Hacilar) to Palestine
(Jericho) and date back to 5600 BC.

Accurate Measurement of Ingridients

Measuring equipment
Measuring spoons come in sets of four or six, ranging from 1/4 teaspoon to 1 tablespoon. (Be sure to use
graded teaspoons and tablespoons — and not the spoons you use to eat with —for accuracy.) You can use
the same measuring tools for both liquids and dry ingredients. For liquids, fill the spoon until it’s full. For
dry ingredients, pour or scoop into the spoon until it’s full, leveling off the spoon with the straight edge of
a spatula or knife.

Measuring dry ingredients

To measure flour, sugar, breadcrumbs, and other dry ingredients (with the exception of brown sugar
in many cases), spoon the ingredients lightly into the measuring cup. Do not shake the cup to make
level! Take the straight edge of a knife (not the cutting edge) and level off the ingredient. Leveling
it off gives you one level cup. If the recipe calls for a heaping cup, do not level off the cup. Instead,
leave a small mounded top of ingredients

Measuring fats and other solids

To measure shortening, spoon the ingredients into a cup and pack down firmly with a spoon or
rubber spatula to eliminate any air holes. Bakers, these days, don’t often have to measure fats
because butter and margarine come in conveniently measured sticks. One stick equals 8
tablespoons or 1/2 cup. Two sticks equal 1 cup. You still have to measure solid shortening, but now
they make shortening sticks, so even that task has been greatly simplified.

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Measuring liquids
Always use a glass measuring cup for measuring liquids.
For an accurate reading, always rest the cup on a level
surface and read at eye level.Sometimes the container in
which you purchase an ingredient might be labeled in
ounces when your recipe calls for cup or spoon
measurements (or vice versa). Check out Table 1 for
some common equivalencies.
Dash 2 or 3 drops (liquid) or less than 1/8 teaspoon (dry)

1 tablespoon 3 teaspoons or 1/2 ounce

2 tablespoons 1 ounce

1/4 cup 4 tablespoons or 2 ounces

1/3 cup 5 tablespoons plus 1 teaspoon

1/2 cup 8 tablespoons or 4 ounces

1 cup 16 tablespoons or 8 ounces

1 pint 2 cups or 16 ounces or 1 pound

1 quart 4 cups or 2 pints

1 gallon 4 quarts

1 pound 16 ounces

BAKING TOOLS AND THEIR USES

Baking Pans

Common sizes are 9” x 5” or 8 1/2” x 4 1/2”. Keep in mind that shiny

pans reflect heat so baking time is generally longer. You’ll also get lighter
crusts than breads baked in dark pans that absorb heat. Special pans for
French Breads and other specialty breads are also available.

Dough Hook

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The dough hook is used to knead dough with hand or stationary mixers
right in the bowl. Use the flat paddle to mix the ingredients, and
then switch to the dough hook for the kneading step.

Food Processor

If you purchase one to mix dough, you’ll find many other uses for it.

Measuring Spoons and Cups

Don’t “eyeball” the amount you need. Use measuring spoons and cups
for accuracy. Level off dry ingredients with a knife or straight edge.
Make sure your measuring cup for liquids is placed on a flat surface.

Mixing Bowl
Any sturdy, 4-quart capacity bowl is fine.

Pastry Brush
This tool makes it easy to apply egg washes and thin glazes, and
ensures even application.

Plastic Wrap/Kitchen Towel

Keep on hand to cover the dough as it rises. Plastic wrap should be sprayed
with cooking spray on the side of the wrap facing the dough.

Rolling Pin

If you don’t have a rolling pin, you can use a can or other type of
cylinder to roll out dough.

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Rubber Spatula

Because it’s flexible, you can scrape dough from the sides of the bowl
without scratching it.

Thermometer

When you bake with yeast, it’s crucial that water temperature is
accurate. Water that is too hot can kill your yeast. Look for a
thermometer with a stainless steel stem, and a dial OR digital
readout.

Timer

Especially important to measure the resting time of dough precisely.

Wire Cooling Rack

The steam that builds up in the pan can make bread loaves soggy. A
wire cooling rack helps bread cool down when it’s just come out of
the oven.

Wooden or Metal Spoon

A long handled spoon is required; either wood or metal will do.

Ruler

Helpful when you need to measure dough after it has been rolled.

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Serrated Knife

It’s the best for cutting bread.

Baking Substitutions
Baking Powder
1 teaspoon baking powder = ¼ teaspoon baking soda + ½ teaspoon cream of tartar + ¼ teaspoon
cornstarch

Baking Soda
½ teaspoon baking soda = 2 teaspoon baking powder

Butter
1 cup salted butter = 1 cup margarine
1 cup salted butter = 1 cup vegetable shortening + ½ teaspoon salt
1 cup salted butter = 7/8 cup lard + ½ teaspoon salt
1 cup unsalted butter = 1 cup salted butter = 1 cup vegetable shortening = 1 cup lard *minus* ½ teaspoon
salt from recipe

Buttermilk
1 cup buttermilk = 1 tablespoon lemon juice or white vinegar + enough milk to make 1 cup. Let stand for
5 minutes
1 cup buttermilk = 1 cup plain yogurt

Cake Flour
1 cup cake flour = ¾ cup sifted all-purpose flour + 2 tablespoons cornstarch

Chocolate
1 ounce unsweetened chocolate = 3 tablespoons natural unsweetened cocoa powder + 1 tablespoon
unsalted butter, vegetable oil or shortening

Cocoa Powder
3 tablespoons natural unsweetened cocoa powder = 1 ounce unsweetened chocolate + reduce fat in recipe
by 1 tablespoon
3 tablespoons Dutch-process cocoa powder = 3 tablespoons natural unsweetened cocoa powder + ⅛
teaspoon baking soda

Eggs
1 egg = ¼ cup applesauce

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1 egg = 1 tablespoons ground flaxseed + 3 tablespoons water

1 egg = ¼ cup silken tofu pureed
1 egg = 3 tablespoons mayonnaise
1 egg = ½ banana mashed with ½ teaspoon baking powder

Half-and-Half
1 cup half-and-half = ½ cup whole milk + ½ cup heavy cream

Lyle’s Golden Syrup

1 cup Lyle’s Golden Syrup = 1 cup light molasses
1 cup Lyle’s Golden Syrup = 1 cup light corn syrup

Milk
1 cup whole milk = ½ cup evaporated milk + ½ cup water
1 cup whole milk = 1 cup skim milk + 2 tablespoons melted butter or margarine

Pumpkin Pie Spice

1 teaspoon pumpkin pie spice = ½ teaspoon ground cinnamon + ¼ teaspoon ground ginger + 1/8 teaspoon
ground allspice + 1/8 teaspoon ground nutmeg

Sour Cream
1 cup sour cream = 1 cup plain yogurt

Vanilla Beans
1 vanilla bean = 2½ teaspoons vanilla extract

Vegetable Oil
1 cup vegetable oil = 1 cup applesauce = 1 cup fruit puree

Vegetable Shortening
1 cup vegetable shortening = 1 cup butter
1 cup vegetable shortening = 1 cup margarine

Yeast
1 envelope (¼-ounce) active dry yeast = 2¼ teaspoons active dry yeast
1 envelope (¼-ounce) active dry yeast = 2¼ teaspoons rapid-rise yeast
1 envelope (¼-ounce) active dry yeast = ⅓ of a 2-ounce cake yeast

Types, Kinds & Classification of Bakery Product

Bread
There’s nothing like taking a loaf of fresh yeast bread out of the oven. Just the enticing scent alone makes
one of the world’s most celebrated foods worth baking! From a handful of ingredients—at its most basic
flour, yeast, water, and salt—to the finished product, learn all about the stages of bread baking here,
including how to store your prized loaf. But some breads do not have yeast, such as flatbreads, and they,
too, are discussed here.

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Cakes
Layer cakes, cupcakes, snack cakes, roulades, and even cheesecakes—the cake category is vast. Most
cakes are often classified into two categories: whether they contain fat, such as butter or oil (shortened
cakes) or whether they contain little or no fat (unshortened or foam cakes). Find out more here about
types of cakes, the ingredients used to make them, and plenty of tips for success.

Cookies
Whether you call them “cookies,” “biscuits,” or even “koekje,” cookies are loved the world over. They
can be dropped, sliced, molded, rolled and cut, baked into bars, sandwiched with fillings, and decorated
with colorful icings. They can range from simple to elaborate, an after-school snack or essential to your
family’s holiday traditions.

Custard
Custards are thick, rich, creamy desserts typically made from eggs and milk or cream. They can be sweet
or savory and flavored loads of different ways. Made on the stovetop or baked, they range from
cheesecake and flan to ice cream, pastry cream, and even lemon curd.

Frosting, Icings, etc

Frostings, icings, fillings, buttercreams, and glazes all add a finishing touch to our baked goods, whether
you are covering a carrot cake with a thick layer of cream cheese frosting, pouring chocolate glaze over a
custard-filled layer cake, or coating cookies with lemon icing. Frostings, icings and buttercream are not
only used to finish a dish but can be used as filling along with curds, custards, jam and whipped cream.
Read more about the different types and when and how to use them here.

Frozen Desserts
Is there anything better than a big scoop of creamy ice cream on a hot summer’s day? While ice cream
might be the hands-down favorite, frozen desserts, in myriad forms—from gelato, frozen yogurt, sorbet
and granita to semifreddo, frozen soufflés, and ice cream cakes, pies, and sandwiches—capture our
hearts. Better yet, the flavors of frozen desserts are limited only by our imagination.

Gluten-Free
From pies to pastries, cookies to cakes, any baked good can be made gluten-free if you know what
ingredients are available, understand techniques specific to this type of baking, and have great recipes at
your disposal.

Low-Fat / Reduced-Fat
Baked goods can be successfully lowered in fat, and still taste good if you know Sarah's secrets and tips,
After all, she wrote the book on healthy baking back in 1999 (The Healthy Oven Baking Book,
Doubleday, 1999).

Pastry
From the simplest pie and tart dough to more complex laminated doughs like croissant, Danish, puff, and
phyllo, this is a broad category of bread-type baked goods that can be sweet or savory. Although they
share a brief list of ingredients—flour, some kind of fat, water or another liquid, and often, salt—they can
be intimidating in technique. We’ll show you the ins and outs so you can master this delicious category.

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Pies and Tarts

Buttery, flaky, toothsome, tender, crisp: these are all words that can describe the most ethereal pie or tart
crust. This relatively thin dough is used to envelope a sweet or savory filling and can take many different
forms—lattice-topped double crust pies, hand pies, open-faced fresh fruit tarts, crostatas to name a few.
Learn more about the variety within this category as well as ingredients, thickeners, toppings, and how to
troubleshoot.

Pudding
The word “pudding” can be used to describe a whole range of sweet and savory dishes, from soft and
smooth chocolate pudding and frothy citrus mousse to eggy bread pudding and cake-like steamed
Christmas pudding. They are generally divided into types based on how they are prepared: baked, boiled,
steamed, or chilled. Find out more about the variety of puddings here.

TEMPERATURE RANGES IN BAKERY PRODUCTS

One thing we learned during our baking adventures is to keep an eye on the temperature of the dough. In
our micro bakery the temperature fluctuates between 13ºC/55ºF in the winter and 26ºC/79ºF and upwards
during summer. Believe me, this temperature difference has a big impact on the end result of your loaf.
When you are baking a lot of loaves in batches and want to get consistency in your end product you need
to control the temperature of your dough.

SOME TOUGH THEORY

Below is a chart for the L. sanfranciscensis lactobacillus and C. milleri yeast which both are common in
sourdoughs. Commercial regular active yeast contains the species S. cervisiae. The type C. milleri is very
common in sourdough breads and it does work better at lower temps, but S. cervisiae actually peaks it’s
activity at about 35°C (95°F).

A few degrees difference in dough temperature can change the duration of the bulk fermentation or the
final proofing a lot. When baking bread with regular active dried yeast, the optimum (for speed alone)
temperature is just over 27ºC/80ºF.

Much hotter and the activity of the yeast declines. Above 35C/95F the yeast is effectively dormant or
dead. The bacterial activity peaks at 34C/93F, so some bakers choose to ferment at 32C/90F to get a more
sour bread. At 21C/70F the activity of the yeast has roughly halved, so the fermentation will take twice as
long.

The right temperature is the single most critical variable. The growth rate of for example the L.
sanfranciscensis lactobacillus and C. milleri yeast is ln2 / generation-time, i.e. a growth rate of 0,7 is a
generation (doubling time) of about 1 hour.

If the generation time within your dough at 20ºC/68ºF is 1/2 of that at 30ºC/86ºF, the organism will also
grow 1/2 as fast at 20ºC/68ºF compared to 30ºC/86ºF. So, it’s not the absolute numbers that matter, but the
ratio of growth rate to growth rate at optimum temperature.

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PRACTICAL TIPS FOR CONSISTENCY

To get consistent bulk fermentation and proofing times, we aim for a dough temperature around
24ºC/75ºF. This is a temperature which gives you a nice balance between speed and taste. You can reach
and keep the temperature of your dough with the following techniques;

 Invest in a good digital thermometer; We use a CDN DTQ450X ProAccurate Quick-Read

Thermometer and a Thermapen which are both excellent, stable and fast.
 Use warm water in the winter or cold water in the summer to get the dough to the right
temperature.

 The temperature of the water depends of the temperature of your room and the temperature of the
other ingredients. For example our Pain Rustique uses a 50% preferment to final dough ratio and
thereby uses 72% of the water in the the poolish. In winter we sometimes need very hot water (up
to 55C) to get the poolish and the new flour up to 24ºC. However when using a lower preferment to
final dough ratio, water of about 30C is often enough to get to 24ºC.

 Try to keep the dough at a stable temperature. We sometimes put a bowl of dough on top of the
Rofco oven covered with a tea towel and on top of a folded towel. Also a preheated and switched
off oven to about 30ºC (use a thermometer to measure the inside temperature as your dial on the
oven will probably not be very helpful) will work great.

 Some people build their own proofing cabinet, using an old refrigerator or kitchen cabinet. With
the help of a 40W or 100W light bulb on the bottom of the cabinet (warm air rises from bottom to
top!) you can easily heat the inside of your cabinet. You can use a simple mechanical thermostat to
switch the bulb on and off to control the temperature.

 When you do not have the means to control the environment temperature of your dough, in
summer you can make your dough a few degrees colder and in winter a bit warmer to compensate
for the rise or decline in temperature.

 Water and flour have a different thermal capacity. In bread baking this translates to the influence
of water on dough temperature being twice that of flour. The dough calculator you’ll find in most of
our bread recipes takes this into account.

BAKING TEMPERATURES AND TIMES

Temp (F/C) Minutes

Breads

Biscuits 425 - 450 F 10 - 15

218 - 232 C

Cream Puffs 375 F 60

190 C

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Popovers 375 F 60
190 C

Quick Loaf Breads 350 - 375 F 60 - 75

177 - 190 C

Yeast Bread 400 F 30 - 40

205 C

Yeast Rolls

Plain 400 - 425 F 15 - 25

205 - 218 C

Sweet 375 F 20 - 30
190 C

Cakes With Fat

Cupcake 350 - 375 F 15 - 25

177 - 190 C

Layer Cake 350 - 375 F 20 - 35

177 - 190 C

Loaf Cake 350 F 45 - 60

177 C

Cakes Without Fat

Angel Food & Sponge 350 F 50 - 60

177 C

Cookies

Drop 350 - 400 F 8 - 15

177 - 205 C

Rolled 375 F 8 - 10
190 C

Egg, Meat, Milk & Cheese

Souffle (in a hote water pan) 350 F 30 - 60

177 C

Custard (in a hot water pan) 350 F 30 - 60

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177 C

Macaroni & Cheese 350 F 20 - 30

177 C

Meat Loaf 350 F 60 - 90

177 C

Meat Pie 400 F 25 - 30

205 C

Rice Pudding (raw rice) 300 F 120 - 180

149 C

Scalloped Potatoes 350 F 60

177 C

Pastry

1 Crust Pie (Custard Type) 400 - 425 F 30 - 40

205 - 218 C

Shell Only 450 F 10 - 12

232 C

2 Crust Pies with Uncooked Filling 400 - 425 F 45 - 55

205 - 218 C

2 Crust Pies with Cooked Filling 425 - 450 F 30 - 45

218 - 232 C

SUGGESTED PROJECT

Dinner Roll:

A roll is a small, often round loaf of bread served as a meal

accompaniment. A roll can be served and eaten whole or cut
transversely and dressed with filling between the two halves.

Ingredients:

 cups all-purpose flour, or more if needed

 1 envelope Fleischmann Yeast

 2 tablespoons sugar

 1/2 cup milk

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 1/4 cup water

 2 tablespoons butter OR margarine

 Add all ingredients to list

Procedures:

Combine 3/4 cup flour, undissolved yeast, sugar and salt in a large bowl. Heat milk, water and butter until
very warm (120 degrees to 130 degrees F). Add to flour mixture. Beat 2 minutes at medium speed of
electric mixer, scraping bowl occasionally. Add 1/4 cup flour; beat 2 minutes at high speed. Stir in enough
remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to
10 minutes. Cover; let rest 10 minutes.

Divide dough into 12 equal pieces; shape into balls. Place in greased 8-inch round pan. Cover; let rise in
warm, draft-free place until doubled in size, about 30 minutes.

Bake in preheated 375 degrees F oven for 20 minutes or until done. Remove from pan; brush with
additional melted butter, if desired. Serve warm.

Pandesal

Pandesal or pan de sal, is a common bread roll in the

Philippines made of flour, eggs, yeast, sugar, and salt.

Ingredients:

2 1/4 teaspoon active dry yeast

1 1/4 cup whole milk, warmed to 100-105 degrees F

3 cups all-purpose flour

1 1/2 cups bread flour

1 1/2 teaspoon fine sea salt

3 Tablespoons unsalted butter, room temperature

1/3 cup granulated sugar

2 large eggs, lightly whisked

breadcrumbs, as needed

Procedures:

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Home Economics 3 Bread & Pastry Production

Dissolve yeast in warm milk. Add 2 teaspoons of sugar. Stir to combine. Let stand for 5-10 minutes until
yeast has activated and mixture is foamy.

In a large bowl, whisk together all-purpose flour, bread flour, and salt. Set aside.

Pour yeast mixture into the bowl of a stand mixer fitted with a hook attachment. Add remaining sugar,
butter, and lightly whisked eggs.

With the mixer running on low speed, add the flour mixture in three additions. Once all the flour has been
added, increase speed to medium. Continue to knead until dough comes together to form a smooth ball.

Remove from mixing bowl and transfer to a lightly oiled bowl. Cover with plastic wrap and let dough rise
at room temperature for 1 hour. Punch dough down and divide into 24 equal parts.

Roll dough into balls and dip the top of the bread roll into breadcrumbs. Place rolls breadcrumb side up
on a parchment lined baking sheet. Cover dough with plastic wrap to prevent from drying out. Allow
bread rolls to rise for 15-20 minutes, until bread rolls have puffed up.

Preheat oven to 350 degrees F. Remove plastic wrap and bake for 20-25 min. and done, ready to eat.

Ensaymada

Meaning:

Majorcan spiral-shaped pastry made with sweet yeast dough and

topped with powdered sugar.

Ingredients:

 1 ¼ cups all-purpose flour, sifted

 ½ cup plain butter, melted
 ½ cup grated cheddar cheese
 6 egg yolks
 1 tablespoon plain honey
 1 tablespoon powdered milk (preferably full-cream)
 ½ teaspoon salt
 ¾ cup water
 ¾ cup white sugar
 1 ½ tablespoons yeast
 ½ cup salted butter, softened
Cheese Topping Ingredients
 ½ cup unsalted butter
 ½ cup cheese, Edam or queso de bola, grated
 ½ cup white sugar

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Procedure:

1. In a small bowl or directly in the measuring cup, dissolve instant yeast in a ⅓ cup of
lukewarm water. Set aside.
2. While waiting for the yeast to blossom, whisk together flour, sugar, and salt in a large mixing
bowl or stand mixer. Next, add dissolved yeast mixture, eggs, evaporated milk, ¼ cup of
melted butter, and remaining ⅓ cup of water. Using a dough hook or a spatula if mixing by
hand, mix on low speed for about 2 minutes, then at medium speed for an additional 5 to 7
minutes until a soft sticky.

3. In the meantime, line a baking sheet with parchment paper or prepare ensaymada molds.

4. Next, divide dough into 8 to 12 pieces. To achieve uniform sizes, you could use a scale,
dividing each piece equally weighing at 60 grams each

5. Preheat oven to 325ºF. Bake rolls for 15 to 17 minutes, until lightly golden. Allow rolls to
cool for 30 minutes to an hour before topping with creamed butter and sugar.

6. Now time to top, brush or spread the creamed butter using a butter knife over the top of the
buns. Then, sprinkle sugar over butter or dip. Best served at room temperature with a hot cup
of coffee. Enjoy.

Cinnamon Roll

Meaning:

A rolled pastry flavored with cinnamon and sugar.

Ingredients:

 3/4 cup milk

 1/4 cup margarine, softened

 3 1/4 cups all-purpose flour

 1 (.25 ounce) package instant yeast

 1/4 cup white sugar

 1/2 teaspoon salt

 1/4 cup water

 1 egg

 1 cup brown sugar, packed

 1 tablespoon ground cinnamon

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 1/2 cup margarine, softened

 1/2 cup raisins (optional)

 Add all ingredients to list

Procedure:

1. Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in margarine; stir
until melted. Let cool until lukewarm.
2. In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water, egg
and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after
each addition. When the dough has just pulled together, turn it out onto a lightly floured surface
and knead until smooth, about 5 minutes.

3. Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix
together brown sugar, cinnamon, softened margarine.

4. Roll out dough into a 12x9 inch rectangle. Spread dough with margarine/sugar mixture. Sprinkle
with raisins if desired. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and
place cut side up in 12 lightly greased muffin cups. Cover and let rise until doubled, about 30
minutes. Preheat oven to 375 degrees F (190 degrees C).

5. Bake in the preheated oven for 20 minutes, or until browned. Remove from muffin cups to cool.
Serve warm

Pan de coco

Meaning:

also known as coconut bread in English, is a rich sweet

roll with a coconut filling. It is an inexpensive snack sold
in the local bakeries. I specially enjoy this bread in the
mornings with a cup of coffee or hot chocolate

Ingredients

 3 cups bread flour

 1- 1/2 cups all purpose flour

 1/4 cup sugar + 1 tbsp

 1 pouch rapid rise yeast

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 3 egg yolks

 3/4 cup milk

 1/2 cup melted butter

 1/2 cup water

 extra flour for kneading

Filling:
 1 cup brown sugar
 1 cup sweetened coconut flakes

 1 1/2 tbsp softened butter

 1 tsp vanilla

Procedure:

Dissolve yeast in warm water and 1 tbsp sugar. Stir to dissolve and let stand for 5-10 minutes. Set aside

In a large bowl, combine the milk, 1/4 cup sugar, butter, egg yolks and salt.

Blend well then add the yeast mixture.

Add flour to make a moderate stiff dough.

Knead the dough on a lightly floured surface for about 10 minutes or until dough is smooth & elastic.

Transfer the dough to a greased bowl, cover with a damp cloth and let it rise in a warm place for at least
an hour.

After rising, transfer the dough onto a lightly floured surface.

Use a dough slicer to divide the dough into 4 equal parts.

Roll each part until it forms into a log. Cut each log into equal pieces.

Flatten the dough with a rolling pin until it stretches into a round shape.

Place about 1 tbsp. of filling in the middle of the flattened dough.

Gather sides of round, pinch together and twist.

Place all the shaped dough (pinched side down) on a lightly greased baking sheet or tray lined with wax
paper.

Cover the tray with a damp cloth and let it rise for 20-30 minutes.

Pre-heat oven to 325 degrees F.

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Bake the shaped dough for 20-25 minutes.

Serve warm. Enjoy!

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