Tag Archives: dough

Twigs in a Blanket

24 asparagus spears

multipurpose dough (1 batch of dough can make 8 Twigs in a Blanket)

1 stick of butter, melted

2 tsp dried sage

1 tsp ground nutmeg

1 tsp mace (optional)

2 tbsp freshly ground Black pepper

  1. Preheat your oven to 400℉
  2. Roll out some dough (about 1/8th of the recipe) without flour until about 1/2″ thick and wrap around 3 asparagus spears. Be sure to press the dough together once wrapped to keep them sealed.
  3. Once you’ve rolled up all the asparagus, brush the asparagus with half of your melted butter.
  4. Mix together your ground spices and sprinkle onto the buttered asparagus.
  5. Proof your twigs in a blanket under a clean kitchen towel or plastic wrap until the dough slowly bounces back after a gentle poke, approximately 30 minutes.
  6. Bake at 400℉ for 20 mins, or until nicely browned all around.
  7. Brush the dough with the remaining butter and sprinkle on some flaky salt. Cool under a clean kitchen towel once baked to keep them soft.

Multipurpose Dough (double batch)

300g warm milk

200 g warm water

9g/ 2 tsp active dry yeast

88 g/ 7 tbsp sugar

18 g/ 3 tsp salt

100 g/ 7 tbsp fat (olive oil or clarified butter for the best taste)

904 g/ 2 lbs/ 7 cups flour (bread pref, ap works well enough)

1-2 Tbs olive oil (for oiling the bowl)

Stand Mixer

Countertop for shaping

  1. Add the ingredients in the order that they appear above to the bowl of a stand mixer with the dough hook attached. Mix on low speed until all the flour is incorporated with the liquid; be sure to scrape the bottom of the bowl just to be sure there isn’t any dry pockets.
  2. Detach the dough hook and leave It in the bowl with the dough. Let the dough rest for 2 hours covered in plastic or a damp, clean linen tea towel.
  3. Replace the bowl on the mixer and reattach the dough hook. Mix on low/ medium speed until the dough looks much tighter and smoother than it started.
  4. Rest the dough for 20 minutes and repeat step 3.
  5. Once the dough is very smooth and stretchy, place the dough on the counter and flatten it out. Grab and pull each side to the middle of the dough, firmly attaching these arms to itself. Flip the dough over and roll the dough in circles against the counter until you have a perfectly smooth ball of dough. Oil the bowl up and add the dough back, seam side down, and make sure oil has coated the dough. Ferment covered on the counter until doubled in size.
  6. From this point, I like to cut the dough in half and freeze one of the halves to use later. You can use this dough for a loaf of white bread, pigs in a blanket, pizza pockets, or anything that you can think to use dough for!