Dairy desserts can be a hit or miss for most people, but that doesn’t mean you can’t make one for your friends and family.
The best part is that they’re so easy to make, and you don’t have to worry about making a mess.
You’ll need: A bowl of milk, or about 8 ounces of whole milk (or about a cup of cream), or a blender (like this one).
If you’re using milk, you can substitute it with almond or coconut milk.
Butter (like butterfat, butterflour, or a non-dairy butter) can be substituted for the full-fat milk.
A mixing bowl (like a food processor) or a whisk or whisking device to mix the milk into the batter.
A whisk or other device to gently whisk the batter until the dough is smooth.
A bowl to cool the batter and a spatula to stir it into the filling.
A plastic bowl to seal the filling in, so it’s completely cool before you roll it out.
(The trick is to use the right bowl for the correct amount of filling.)
A sharp knife to cut into the dough.
If you want to use a food coloring instead of baking soda, try using 1 part baking soda to 1 part apple cider vinegar.
Put a bowl in the freezer for a few minutes.
(If you have one, make sure it’s cold.)
In a food mixer, cream together the cream, milk, and sugar until fluffy.
Add the eggs, and mix until combined.
Pour in the milk mixture, and beat until combined with the other ingredients.
You want to keep it fluffy, so keep stirring and mixing.
Place the dough into the bowl of a food preparation machine.
Start rolling the dough out until the center is about 1/4-inch thick.
You may need to flatten the dough slightly to make it easier to roll out.
Place on the bowl and press down to form a ball, and place on the dough to seal it in.
You can leave the dough on for a couple of minutes to let it set up, or it can be covered with plastic wrap and let rest for at least an hour before you’re ready to roll it.
(Some people use a plastic bag or zipper to seal up the dough.)
Using a spatulat, cut the dough in half lengthwise and lengthwise again.
Place each half on a parchment-lined baking sheet, about 3 inches apart.
Make sure that the dough hasn’t been moved or moved in the middle of the baking sheet.
Brush the dough with melted butter or a little olive oil.
Roll out each half one at a time, using your fingers or a rolling pin, until it’s about 1-inch in diameter.
Repeat with the remaining dough.
(You may have to use your hands a little more than 1/8-inch at first, to make sure that it is even.)
Use a rubber spatula or a wooden spoon to gently lift the dough onto the baking sheets, about 1 inch apart.
Sprinkle the dough lightly with flour and bake until golden brown, about 15 minutes.
Nutrition Facts How to Make Dairy Dessert Without Butter Amount Per Serving (1 serving) Calories 904 Calories from Fat 7 % Daily Value* Total Fat 0g 0% Saturated Fat 0.5g 3% Polyunsaturated Fat 1.1g Monounsaturated Fat 3g Cholesterol 0mg 0% Sodium 684mg 27% Potassium 552mg 12% Total Carbohydrates 51g 9% Dietary Fiber 7g 36% Sugars 2g Protein 2g 4% Vitamin A 10.1% Vitamin C 1.4% Calcium 12.6% Iron 6.2% * Percent Daily Values are based on a 2000 calorie diet.