PASTRY DOUGH

All-Purpose Pastry Dough

Ingredients:

 • 1 cup warm milk

 • 1 cup warm water

 • 1/2 cup vegetable oil

 • 1 tablespoon sugar

 • 2 tablespoons active dry yeast

 • 1 teaspoon baking powder

 • 1 teaspoon salt

 • 1 tablespoon white vinegar

 • 5 cups all-purpose flour

Directions:

 1. In a large mixing bowl, combine the warm milk, warm water, sugar, and yeast. Stir gently and let it sit for about 10 minutes, or until it becomes frothy.

 2. Add the oil, vinegar, salt, and baking powder to the mixture and stir well.

 3. Gradually add the flour, one cup at a time, mixing after each addition. Once it starts to form a dough, use your hands to knead it.

 4. Knead the dough for about 8–10 minutes, or until it’s soft, smooth, and doesn’t stick to your hands.

 5. Cover the bowl with a clean towel or plastic wrap and let the dough rest in a warm place for about an hour, or until it doubles in size.

 6. Once it’s risen, gently punch it down and it’s ready to shape into whatever pastry or bread you’re making!

BUTTER COOKIES

Ingredients

• ▢ 1 cup unsalted butter, room temperature 
• ▢ ⅔ cup (133 g) granulated sugar
• ▢ 2 large egg yolks, room temperature
• ▢ 1 teaspoon vanilla extract
• ▢ 2 cups all-purpose flour
• ▢ ¼ teaspoon kosher salt
• ▢ 2-3 tablespoons whole milk, room temperature

Instructions

• Preheat oven to 350°F. Line a large baking sheet with parchment paper.
• In a large bowl using a hand mixer on medium speed, cream together the butter and sugar until light and fluffy. 
• Add the egg yolks and vanilla. Mix until combined.
• In a separate bowl whisk together the flour and salt.
• Slowly add the flour mixture to the butter mixture. Mix on low until combined, scraping down the sides of the bowl as needed.
• Working 1 tablespoon at a time, add milk until the mixture is sticky, thick, and well combined. Set aside.
• This is a very thick batter, so you will need a heavy-duty piping bag, or you can use the double bag method. To do that you will need two piping bags, one fitted with a large star tip and one that has not been cut. Transfer the batter to the piping bag with no tip. Clip the tip of that bag and place it inside the second piping bag that is fitted with the star tip.
• Pipe the batter into a circular pattern onto the lined baking sheet, leaving about 1 inch in between each cookie.
• Bake 13-15 minutes, or until golden brown.
• Allow the cookies to cool on the baking sheet for 10 minutes before transferring to a cooling rack.