Gruyere Puff Ring Recipe

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Gruyere Puff Ring Recipe

 



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Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.


Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.



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Gruyere Puff Ring

 

Ingredients

1 cup milk
1/4 cup margarine or butter
1 cup all-purpose flour*
4 eggs
3 oz shredded gruyere or swiss cheese
1/4 cup grated parmesan cheese



 

Preparation

Heat oven to 400F. Heat milk and margarine to rolling boil in 2-quart
saucepan. Stir in flour. Stir vigorously over low heat until mixture
forms a ball, about 1 minute; remove from heat. Beat in the eggs, all
at once; continue beating until smooth and thickened. Beat in 2 oz of
the Gruyere cheese and the Parmesan cheese.

Drop 3/4 of the dough by tablespoonfuls into 8 mounds to form a
circle on greased cookie sheet. (Each mound of dough should just
touch the next one.) Drop a teaspoonful of remaining dough onto
center of each mound. Sprinkle with remaining Gruyere cheese. Bake on
center oven rack until ring is puffed and golden, 30 to 35 minutes. 1
ring (8 servings); 205 calories per serving.

*Self rising flour can be used in this recipe.

Source: Betty Crocker's Cookbook, 6th Edition

 

 

Servings: 1

 

 

 

 


 

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