233 dough syrup Recipes

dough for a 9-inch pie shell, thawed, sugar, water, light corn syrup, heavy cream, pecans, coarsely chopped, pure vanilla extract, semisweet chocolate, finely chopped, vegetable oil

kataifi dough (shredded phyllo dough), chopped walnuts, sugar, cinnamon, butter, syrup, honey, sugar, water, lemon juice

dough, water, unsalted butter, salt, flour, eggs, sunflower oil for frying, syrup, sugar, water, lemon juice

dough, quick-rising yeast (such as fleischmann s rapidrise), lukewarm water, all-purpose flour, eggs, beaten, warm milk, white sugar, butter, melted, salt, brown sugar, butter, honey, light corn syrup, raisins (optional), walnuts (optional), butter, melted, white sugar, ground cinnamon, raisins (optional)

guava paste (about 7 oz 1/4 -1/3 inch cubes ), manchego cheese (sharp white is good substitute, about 4 oz 1/4 -1/3 inch cubes), almonds, sliced and toasted, vanilla, sugar, ground cinnamon, cayenne pepper, phyllo dough, thawed, butter, melted

water, unsalted butter, sugar, salt, bread flour, eggs, heavy cream, sugar, chocolate glaze , recipe follows, sweet chocolate, unsalted butter at room temperature , 2 tbsp plus 1 tsp, unsweetened cocoa powder, dark rum, light corn syrup

warmed vanilla-flavored soymilk (w/ 12g-16g sugars per 8oz serving, i used edensoy 15g/8oz), dry yeast, whole wheat pastry flour (plain whole wheat flour is not ground finely enough), pure stevia powder (do not use the stuff with added fiber, the measurements won tsp even be close), almond oil (safflower or vegetable will do), real sugar or 1 tbsp honey or 1 tbsp maple syrup (yeast food), eggs, at room temperature, salt, whole wheat pastry flour, wine , barkan merlot,1999 reserve (750ml), wheat gluten, honey (optional), poppy seed filling, whole egg, beaten with, vanilla-flavored soymilk

dough, whisk in the mixer bowl, eggs, buttermilk, sugar, salt, instant yeast, stir in, flour + 6 tbsp melted butter, attach bowl to mixer fitted w/dough hook & incorporate up to 2 more cups flour., knead total of 10 minutes , checking dough consistency & correcting with either more flour or buttermilk if needed, hand knead dough a few times , then place in a greased bowl, spray dough w/cooking spray & cover & let rise 2-1/2 hours, meanwhile: make filling, combine til crumbly like wet sand, brown sugar, cinnamon, salt, melted butter, goo for the bottom of pan, cook til bubbly, brown sugar, butter, corn syrup, salt, then stir in 2 tbsp cream, brown sugar, butter, corn syrup, cook til bubbly , then off heat stir in 1 tsp vanilla extract & if desired, toasted chopped pecans., spoon a little of this over the top of each baked roll .

dough, warm water (110 to 115*f / 45*cup ) divide in half (3/4 cup), dry active yeast, granulated sugar, vegetable oil, malt syrup, kosher or coarse salt, unbleached bread flour, chipotle peppers in adobo sauce, kettle water, water, malt syrup, kosher or coarse salt

syrup :1 and 1/2 cup sugar 2 cups coconut, water, pink food colouring, dough, marg, sugar, eggs, flour, baking powd, salt, milk

syrup, cold water, sugar, butter or margarine, grounded cinnamon, salt, dough, self raising flour, sugar, baking powder, salt, butter or margarine, room temperature, extra large egg, cold water

dough, sugar, active dry yeast, warm water (105-115f), butter or margarine, salt, flour, butter or margarine, melted, sugar, cinnamon, chopped pecans, glaze, light brown sugar, dark brown sugar, water, butter or margarine, corn syrup, shelled pecans

dough, unsalted butter, room temperature, granulated sugar, light corn syrup, egg yolks, all-purpose flour, egg whites, slightly beaten, chopped walnuts or pecans, dozen red or green candied cherries

dough, active dry yeast, hot milk, butter, sugar, salt, eggs, all-purpose flour, combine 2 cups flour and the yeast.( set aside )., in a large bowl add the heated milk , the sugar, salt, and butter, stir until butter is almost melted. add the flour mixture along with the eggs., mixer beat on high for 3 minutes. then using a spoon, stir in the remaining flour, (1 1/2 to 2 cups )until dough forms a ball., turn dough onto lightly floured surface. knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic, about 5 minutes., shape into a ball. grease your bowl with cooking spray , place dough in the bowl and turn it over so that the greased side is up. cover with a clean dish towel; let rise in warm place until doubled, about 1 hour. ( dough is ready if when touched an impression remains.), meanwhile melt the following ingredients in a small sauce pan and pour into a 9x13 baking dish. set aside., caramel, butter, light corn syrup, brown sugar, baking cocoa, chopped pecan or walnut

syrup, local honey, water, sugar, cinnamon stick, lemons, filling: 1 1/2 lb mixed shelled pecans , cashews, and pistachios, ground cinnamon, ground allspice, fine salt, unsalted butter (3 1/2 sticks), sheets phyllo dough (about 1 lb), thawed

dough, whole milk, active dry yeast, sugar, unsalted butter= 6 tbsp softened and 2 tbsp melted, eggs, all purpose flour. plus more for dusting, salt, light brown sugar, cinnamon, pecan halves, glaze, dark brown sugar, unsalted butter, scotch whiskey, sweetened condensed milk, water, creme fraiche, corn syrup, salt, pure vanilla extract, baking powder

dough, barley flour, bread flour, water, guinness beer, barley flakes, yeast, fresh, vital gluten, sugar, butter, melted, egg yolk, salt, butter, brown sugar, cinnamon, granny smith apple, chopped, icing, icing sugar, cream cheese, maple syrup

dough, flour, granulated sugar, milk, baking powder, melted butter, syrup, brown sugar, water, flour, maple extract or vanilla extract