Summertime; the best time of the year to enjoy the company of good friends, savour a glass of wine and something tasty to nibble on. Crunchy sticks fit perfectly. Serve this crisply golden baked pastry as an appetizer or simply as an aperitif snack with a glass of chilled white or a full-bodied red wine.

Still searching for what to cook ?

Name: Crunchy Sticks (Induction Kenwood)
Prep time: 10 min
Cook time: 1 h 50 min
Total time: 2 h
Yield: 4
Cuisine: American
Ingredients: 10 gram Yeast, Fresh; 180 gram Flour, White; 50 gram Flour, White, Strong; 50 gram Butter, Unsalted softened; 1 tsp Salt; 1/2 tsp Sugar; 150 ml Water; 2 tbsp Oil, Olive

Find the most delicious recipes here

INGREDIENTS

10 gram Yeast, Fresh
180 gram Flour, White
50 gram Flour, White, Strong
50 gram Butter, Unsalted ; softened
1 tsp Salt
1/2 tsp Sugar
150 ml Water
2 tbsp Oil, Olive

INSTRUCTIONS

4 tO 6 Co 1 hour 20 minutes plus resting

10 minutes Spiral Dough Hook

Dissolve the yeast in a little of the water and add to the bowl. Attach the Spiral Dough Hook. Add the flours, butter, salt and sugar to the bowl. Set the speed to 2 and mix. Slowly add the rest of the water and mix for 5 minutes or until an elastic dough is formed. Remove the Spiral Dough Hook, oil the top of the dough with the olive oil.

Attach the Splashguard, set the temperature to 25?C and the speed to stirring 3. Set the timer for 1 hour.

Reattach the Spiral Dough Hook, set the speed to stirring 1 and knock the dough back. Place the dough onto a floured work surface and roll into a 15 x 10 x 0.5cm thick rectangle. Using a floured pastry wheel, cut the dough into 0.5cm strips.

Place onto a buttered and floured baking tray. Bake in a preheated oven set at 180?C/360F/Gas 4 for 10 minutes. Turn the oven temperature off, open the oven door and allow the sticks to dry for another 10 minutes.

NOTES

Alert editor

Crunchy Sticks (Induction Kenwood)

10 gram Yeast, Fresh
180 gram Flour, White
50 gram Flour, White, Strong
50 gram Butter, Unsalted softened
1 tsp Salt
1/2 tsp Sugar
150 ml Water
2 tbsp Oil, Olive

4 tO 6 Co 1 hour 20 minutes plus resting
10 minutes Spiral Dough Hook

Attach the Splashguard, set the temperature to 25?C and the speed to stirring 3. Set the timer for 1 hour.
 
Reattach the Spiral Dough Hook, set the speed to stirring 1 and knock the dough back. Place the dough onto a floured work surface and roll into a 15 x 10 x 0.5cm thick rectangle. Using a floured pastry wheel, cut the dough into 0.5cm strips.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (101g)
Recipe Makes: 4 Servings

Calories: 323
Calories from Fat: 156 (48%)

Amt Per Serving		% DV

	Total Fat 17.4g	23 %
	Saturated Fat 7.4g	37 %
	Monounsaturated Fat 7.6g
	Polyunsanturated Fat 1.3g
Cholesterol 26.9mg		8 %
Sodium 3.6mg		0 %
Potassium 70.3mg		2 %
Total Carbohydrate 36.9g		11 %
	Dietary Fiber 1.6g	6 %
	Sugars, other 35.3g
Protein 4.9g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 323

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe