This month on Tuesdays with Dorie we are doing two for the price of one. The base is a sour cream puff dough that can be made into two different recipes, one sweet and one savory. Up first is the sweet caramel sugar pufflets. This dough is like a puff pastry which I have not made from scratch before but this one has the addition of sour cream and yeast which Dorie says makes it much lighter than a traditional puff pastry. The layers are rolled several times in sugar to give it that caramel taste. Unlike some of my fellow bakers I did not have a Zen moment rolling instead I managed to get sugar all over my floor, a rooky move I am sure. I can clearly see the layers in my cookies so I must have done something right. These were liked by everyone. Recipe from Dorie’s Cookies page 267.
4 Comments Add yours
Yes, you have great layers. I liked the savoury knots best.
Oh it looks like you folded the dough to create the strips – I should have done that. I found the instructions for both these recipes at this stage a little confusing! Yours look great!
I think you got a perfect puff, so well done!