This dough was pretty cool to say the least. I’ve used it once before when I first started my vegan/plantbased journey about a 2 years ago to make cinnamon rolls. I decided to revisit the recipe because I had been craving some Garlic “Chicken” pizza. So I figured it was a good time to experiment!
This dough was actually pretty versatile! On top of the cinnamon rolls I made a while back, I was able to make pizza 2 medium sized pizzas and about a dozen baked pumpkin twists with just one batch of this dough!
I only made a few minor adjustments to the original recipe. I didn’t have enough plant milk so I substituted the remaining with water as you will see in the recipe below and in the video. The recipe also suggested to used lukewarm milk, I just used milk straight out of the fridge and water straight from the faucet.
I will be posting videos of my experience making pizza and pumpkin twists with this same dough in the next couple weeks! Until then, enjoy the recipes of how I used this dough in the mean time.
I hope you all stick around, try this dough and share your creations with me! I love seeing all your recreations!
2 cup non-dairy milk, lukewarm (TBH I used milk straight out of the fridge)
1/2 cup of water
2 tsp sugar
4 tsp instant yeast
6 2/3 cup all-purpose flour
4 tsp baking powder
3 tsp salt
1/2 tsp lemon juice
4 Tbsp + 1 tsp oil
Make your flour mixture by adding instant yeast, flour, baking powder and salt into a bowl or food processor.
Please see Kitchen Nostalgic if you are using other types of yeast as they provide a perfect explanation/conversion if you are using different types of yeast.
I personally use instant yeast because it is what I had on hand.
Add all the remaining ingredients (wet) to a bowl or food processor and mix everything together until you get a soft dough. Kithen Nostalgic describes this as a dough similar to pizza dough.
If you mixture appears to be too dry, add a little more water or milk until desire consistency is achieved.
If the mixture appears to be too soft, add a little more flour until desired consistency is achieved.
Place dough into an oiled bowl and allow dough to rise until it’s double its size by placing it in a warm area
On top of the fridge is always a great place
Kitchen Nostalgic says you can use the dough right away if you’d like, but as a child I always allowed my dough to proof once before using.
Once your dough has proofed and doubled in size shape the dough into the shape you’d like, allow it to rise one more time in a warm spot (15-20 mins is recommended).
Bake at 350 degrees Fahrenheit for 20 mins
If you are not going to use all the dough at once, place remaining dough in a large ziplock bag, squeeze out all the air and store it in your fridge or freezer.
Dough can be stored in the fridge up to 3 days and 3 months in the freezer.
T H A N K Y O U
Thanks so much for watching and I hope you enjoyed. Leave any future video or recipe ideas you would like to see in the comments below!
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