Yields: 12 servings
Difficulty: Easy
Macros: 155 cal, 0. 4 g net carb, 8. 1 g fat, 13 g protein
Original Instagram link: https://www.instagram.com/p/BdVWj1blb4c/
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Water Roux (Tangzhong)
- 5 g keto flour
- 25 g water
Crazy Dough
- 35 g water, warmed to 100 F / 37 C
- 1.5 tsp yeast
- 20 g heavy cream
- 90 g sour cream
- 25 g egg
- 245 g keto flour
- 50 g sweetener
- 1 tsp salt
- 1 tsp baking powder
- 75 g butter, cubed & softened
Directions
- Make the Water Roux either in the microwave or on the stove top. If using a microwave, heat in 15 second bursts until pudding consistency. Set aside to cool.
- Dissolve yeast into the warmed water. Set aside until foamy.
- Sift keto flour, sweetener, salt, baking powder, and set aside.
- In a bowl, mix egg, sour cream, and heavy cream.
- Pour yeast mixer into a stand mixer, then add the Water Roux, and egg/cream mixture.
- Use paddle attachment, and dump the flour mixture on top.
- Mix on low speed until combined.
- Switch to dough hook, and knead for 10-15 minutes on med-high.
- Slowly add a cube of softened butter at a time.
- Continue kneading until the dough is smooth and elastic. If you tug on a corner, it should not tear.
- Transfer to a greased bowl, and let rise until double in size (about 1-3 hrs).
Notes:
You can also use a bread maker to knead the dough. To get 25 g of raw egg, crack 1 egg into a small bowl and whisk to combine the whites and yolks. Now you can weigh out 25 g. Use the leftovers for an egg wash or a really tiny omelette :)
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What did you cook with this?
ReplyDeleteHello, you can see some of the creations here: http://ketotestkitchen.blogspot.com/p/keto-crazy-dough.html . This dough can be used for breads, pizzas, pinwheels/rolls, etc.
DeleteThank you. I just got my order from Amazon today. I ordered some allulose to try too. You are amazing.
DeleteHow long is your typical knead? I've had it going in the kitchenaid for 20 minutes with no sign of windowpaning.
ReplyDeleteI typically do 12 min knead, 10 min rest, 10 min knead, add butter, 10 min knead, windowpane check, 5 min knead, windowpane check, 5 min finishing hand knead. So I think that's 12+10+10+5+5=42 minutes. I add the 10 min rest because you don't want the dough to overheat and cause the yeast to start producing gas too early.
DeleteHi so I tried the kneading method that you described here but after the full 42 minutes my dough is still extremely sticky and it’s hard to manage. I also did not achieve window pane. do you have any idea why this might be or any fixes for this issue? TIA
Delete@Kas The flour mix contains a lot of protein, and that's the reason for the stickiness (protein strands are very sticky). This particular recipe does not contain gluten, so it won't get a traditional windowpane. You can try adding just enough wet ingredients at the start to make a dough of pasta dough consistency (playdough). Then add as much of the remaining liquid during the latter stage of kneading. Humidity seems to affect the level of stickiness as well. Be sure to scrape the hook, sides, and bottom to insure all ingredients are evenly incorporated.
DeleteI do not have a standing mixer so can you mix this in a food processor?
ReplyDeleteI have not tried a food processor. You may want to watch it carefully to make sure the dough doesn't get too hot.
DeleteMaking this right now...sooooo nervous. Never made homemade bread because of all the proccess...but since doing keto and eating cardboard pretend bread make with your typical keto flours im dying for realistic bread soooooooo bad. I used to make almond crescents (out of pillsbury dough) pre keto. Im going to use this crazy keto dough to try and recreate that keto friendly. I love all of your posts i legit joined Instagram just to get access to all of your recipes.
ReplyDeleteBest of luck, and happy baking!!
DeleteAre your macros listed per serving or for the entire recipe?
ReplyDeleteHello, these are all PER serving.
Delete