Categories: Do-It-Yourself
Dealing with Doughs
When working with babka dough, be sure the dough has risen two hours. Then punch down the dough and wrap tightly with plastic wrap. Refrigerate overnight or for up to 2 days, then remove from the refrigerator for optimal results. Galette dough can be made in advance and stored in the freezer for up to 3 months until you are ready to bake your sweetest treats.
Sometimes, when working with cookie dough, the dough may become too soft while rolling. If this is the case, place the cookie dough back in the refrigerator for several minutes and begin rolling again for a firmer dough.
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Recipe by
Swapna Sachdev
@dreamybaker
Hi! I am Swapna. I am the baker, picture taker and dishwasher behind DreamyBaker. In my past life I used to be a UI engineer however I gave that up to spend my days being covered in flour and sugar. I can write code and knead dough. My goal is to inspire you to step into your kitchen with confidence.
