{"id":1413,"date":"2012-03-17T20:44:57","date_gmt":"2012-03-18T01:44:57","guid":{"rendered":"http:\/\/www.oliviaskitchen.net\/?p=1413"},"modified":"2012-03-17T20:44:57","modified_gmt":"2012-03-18T01:44:57","slug":"sweet-vanilla-bowknots","status":"publish","type":"post","link":"https:\/\/www.oliviaskitchen.net\/?p=1413","title":{"rendered":"Sweet Vanilla Bowknots"},"content":{"rendered":"

This recipe calls for a vanilla beans , except i didn’t have them on hand . As a result , i replaced it with 2 Tbsp. of vanilla extract , and it tasted really vanilla-y !<\/p>\n

I love making bread , they make your house smells so good . I made these buns last night , it didn’t take me long to make the bread dough . Instead the regular use of my standing kitchenaid mixer , i ended up using food processor for this . Still i had to finish up to knead the dough manually , since the food processor gets hot too quick . Like i mentioned in the previous entry about making bread dough in the food processor , you want to make sure that all your ingredients are chilled . Not warm like when you make them with standing mixer .<\/p>\n

I guess you could always make this with the mixer , but the process of the dough here is only for food processor .<\/p>\n

\"\"<\/a><\/p>\n

Basic Sweet Dough Recipe<\/strong> :<\/p>\n

2\/3 cup of milk<\/p>\n

2 large eggs<\/p>\n

1 tbsp. of sugar<\/p>\n

Mix these ingredients together in a small bowl . Then set aside <\/em><\/p>\n

<\/em>2 3\/4 cup of bread flour<\/p>\n

1 3\/4 tsp. of active dry yeast<\/p>\n

4 tbsp. of sugar<\/p>\n

a pinch of salt<\/p>\n

In a food processor , pulse these ingredients together until blended . <\/em><\/p>\n

Keep pulsing and pour the egg milk mixtures into the food processor until it’s blended . Then add 6-8 tbsp. of softened butter . If your processor can handle this , keep pulsing until the mixture becomes glossy , add flour as needed if it’s too sticky . If for some reason your processor stopped and wouldn’t run because of overheated , take the dough out , and finish kneading manually ( adding flour as needed ) for about 5 minutes . Then butter your bowl , let your dough rest in the bowl , cover loosely with plastic wrap . Let it rise for about 1 hour to 1.5 hours in a warm room . <\/em><\/p>\n

<\/em>That’s your basic sweet dough recipe , if you want to want to make vanilla bowknots , in the egg milk mixture in the basic sweet dough recipe , add 2 tbsp. vanilla extract or scrape off from 1 vanilla beans . ( vanilla beans would be a great choice )<\/p>\n

After 1.5 hours of resting , the dough should rise , and it should look like this <\/strong><\/p>\n

<\/strong>\"\"<\/a><\/p>\n

Contrary of what they say to punch the dough down , from what read , you shouldn’t do that , instead you should just take the dough out and flatten it out to rest couple of minutes .<\/strong><\/p>\n

<\/strong>\"\"<\/a><\/p>\n

Flatten it out , and then roll them into a log <\/strong><\/p>\n

<\/strong>\"\"<\/a><\/p>\n

\"\"<\/a><\/p>\n

Then , using your own hand , cut the dough into 4 small portions , and then cut each portions into 2 small balls . <\/strong><\/p>\n

<\/strong>\"\"<\/a><\/p>\n

Working on each small ball , roll it into snake <\/strong><\/p>\n

<\/strong>\"\"<\/a><\/p>\n

Time to shape it into bowknots , do the rest with others
\n<\/strong><\/p>\n

<\/strong>\"\"<\/a><\/p>\n

Do the same with the rest of the doughs , and put them on a cookie sheet lined with parchment paper <\/strong><\/p>\n

<\/strong>\"\"<\/a><\/p>\n

Once you’re done making these bowknots , cover with kitchen towel or plastic wrap , and let it rise , double in size . About 1 hour or so\u00a0<\/span><\/em><\/strong><\/p>\n

They should be bigger than the original size , preheat your oven to 375 F and brush the bowknots with milk , and then sprinkle with sugar all over . Bake for about 15 minutes . <\/strong><\/p>\n

<\/strong>\"\"<\/a><\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

This recipe calls for a vanilla beans , except i didn’t have them on hand . As a result , i replaced it with 2 Tbsp. of vanilla extract , and it tasted really vanilla-y ! I love making bread , they make your house smells so good . I made these buns last night , it didn’t take me long to make the bread dough . Instead the regular use of my standing kitchenaid mixer , i ended up using food processor for this . Still i had to finish up to knead the dough manually , since the food processor gets hot too quick . Like i mentioned in the previous entry about making bread dough in the food processor , you want to make sure that all your ingredients are chilled . Not warm like when you make them with standing mixer . I guess you could always make this with the mixer , but the process of the dough here is only for food processor . Basic Sweet Dough Recipe : 2\/3 cup of milk 2 large eggs 1 tbsp. of sugar Mix these ingredients together in a small bowl . Then set aside 2 3\/4 cup of bread flour 1 3\/4 tsp. of active dry yeast 4 tbsp. of sugar a pinch of salt In a food processor , pulse these ingredients together until blended . Keep pulsing and pour the egg milk mixtures into the food processor until it’s blended . Then add 6-8 tbsp. of softened butter . If your processor can handle this , keep pulsing until the mixture becomes glossy , add flour as needed if it’s too sticky . If for some reason your processor stopped and wouldn’t run because of overheated , take the dough out , and finish kneading manually ( adding flour as needed ) for about 5 minutes . Then butter your bowl , let your dough rest in the bowl , cover loosely with plastic wrap . Let it rise for about 1 hour to 1.5 hours in a warm room . That’s your basic sweet dough recipe , if you want to want to make vanilla bowknots , in the egg milk mixture in the basic sweet dough recipe , add 2 tbsp. vanilla extract or scrape off from 1 vanilla beans . ( vanilla beans would be a great choice ) After 1.5 hours of resting , the dough should rise , and it should look like this Contrary of what they say to punch the dough down , from what read , you shouldn’t do that , instead you should just take the dough out and flatten it out to rest couple of minutes . Flatten it out , and then roll them into a log Then , using your own hand , cut the dough into 4 small portions , and then cut each portions into 2 small balls . Working on each small ball , roll it into snake Time to shape it into bowknots , do the rest with others Do the same with the rest of the doughs , and put them on a cookie sheet lined with parchment paper Once you’re done making these bowknots , cover with kitchen towel or plastic wrap , and let it rise , double in size . About 1 hour or so\u00a0 They should be bigger than the original size , preheat your oven to 375 F and brush the bowknots with milk , and then sprinkle with sugar all over . Bake for about 15 minutes .  <\/p>\n","protected":false},"author":16,"featured_media":1414,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[9,12],"tags":[],"class_list":["post-1413","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-desserts","category-desserts-recipes"],"_links":{"self":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/1413","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1413"}],"version-history":[{"count":2,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/1413\/revisions"}],"predecessor-version":[{"id":1428,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/1413\/revisions\/1428"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/media\/1414"}],"wp:attachment":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1413"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1413"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1413"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}