Knish Dough Recipe

1      Reviews by:    Lula Patrick   Knish Dough Recipe makes a very tasty yet very easy dough and the meat-filled pastry of Jewish cooking tradition is the knish. The fat used in the dough and for sauteing the onions in the filling is melted chicken fat, or Schmalz. Food Category:    Bread Cuisine Origin:    Jewish    Servings:12 Nutrition facts:154 calories2.1 grams fat Print Preview Rate This Recipe Prep Time:   20 Minutes Cook Time:   50 Minutes Total Time:   1 Hour 10 Minutes

INGREDIENTS

• 3 1/4 to 3 3/4 cups unbleached all-purpose flour
• 1 package fast-acting active dry yeast
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 1/4 cup melted chicken fat (Schmalz [see recipes]) or salad oil
• 3/4 cup hot (115° to 125° F) water
• 2 eggs

DIRECTIONS

• In large bowl of electric mixer, combine 2 cups of the flour, yeast, salt, and sugar. Stir to blend dry ingredients thoroughly. In a small bowl combine water and chicken fat; stir to blend well. Add water mixture to flour mixture. Mix to blend, then beat at medium speed until smooth and elastic (about 5 minutes). Add eggs, one at a time, beating well after each addition. Stir in about 1 1/4 cups more flour to make a soft dough.
• Turn dough out onto a floured board or pastry cloth. Knead until smooth and satiny and small bubbles form just under surface (8 to 10 minutes), adding just enough unbleached flour (up to 1/2 cup) to prevent dough from being sticky.
• Turn dough in a greased bowl. Cover with plastic wrap and a kitchen towel and let rise in a warm place until doubled in bulk (30 to 40 minutes). Punch dough down, cover with inverted bowl, and let rest for 10 minutes; use as directed in recipe.

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