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The Baking Podcast

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Mar 22, 2017

In This week’s episode the sisters introduce enriched doughs. Enriched dough is a straight dough that is pimped up with butter, milk, sugar, and eggs (or any combination of these ingredients. Using an enriched dough Taunya walks you through making an easy no knead enriched dough that can keep in the refrigerator for days and is perfect to use in Cinnamon rolls—which is what Taunya made in this episode.

On the Café side, Melody talks about her love of the Panini and the reason why she didn't prepare anything this week. The sisters also give an update on the business.

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Now on to the recipes:

No Knead Enriched Dough


447 grams flour

258 grams milk

62 grams sugar

10 grams salt

6 grams instant yeast GOLD label or 9 grams instant yeast RED Label

76 grams butter


Combine flour, sugar, salt, yeast in a mixing bowl. Cut the butter in pieces and distribute with your fingers in the bowl with the dry ingredients (squish the butter between your fingers to make the butter pea sized). Add the milk and mix with a danish whisk or a wooden spoon until distributed and you see no dry spots (about a minute of mixing). Transfer the dough in a greased bowl, cover with saran wrap  (or put in a tupperware container) and leave on the counter for 30 to 45 minutes. Then transfer to the refrigerator.

To Make Cinnamon Rolls


3 tbsp Melted butter (can use more or less butter, your choice)

1 cup white sugar

1 cup brown sugar

2 tbsp cinnamon

1/3 cup toasted pecans (optional)


Mix the 2 sugars,1/4 cup of pecans  in a bowl with the cinnamon and set aside.

Take the dough from the refrigerator. Liberally flour your rolling surface and the top of the dough. Roll the dough to approx. 10 X 18”.  Brush surface liberally with the melted butter. Coat the entire surface with the cinnamon and sugar mixture to approx. 1/8 of an inch of thickness. Starting in the center with the long side of the rectangle facing you, pinch and fold the dough over, and then move your hands outward to pinch and fold the entire length, then carefully roll the dough (tightly, but don’t worry too much), until you have a nice long log. With seam side on the bottom, then cut the log in 1 ¾ inch width increments. Transfer each roll to a greased springform pan with the cross-section facing up. You should be able to fit all the rolls comfortably. Proof for approx. 90 minutes or until the dough springs back ¾ of the way after lightly pressing a side.

Bake in the oven @350 degrees for approximately 35 minutes or until the top is a nice golden brown. Remove from oven, and remove the springform sides and allow to cool. Top with more pecans, Goo, and confectioner sugar, or any other topping you wish



1 stick of butter

280 grams brown sugar

80 grams honey

60 grams heavy cream

60 grams water



In a small saucepan heat butter & sugar until bowl and until the sugar has dissolved (about 5 minutes). It will look like lava. Meanwhile, in a small bowl combine the other ingredients and mix. When the sugar mixture is ready, remove from heat and add the honey/cream mixture to the sugar/butter mixture. Mix until blended, about 30 seconds, allow to cool to warm and store in a squeeze bottle or glass jar for up to 2 weeks.