* 6 tablespoons unsalted butter, melted and cooled
* 1 teaspoon vegetable oil
* 1/4 cup warm water
Steps
How to Make Emma's Humongous Yorkshire Puddings
If you love Yorkshire puddings as much as Emma does, then this recipe is perfect for you! Follow these easy steps to make your own humongous Yorkshire puddings.
Ingredients:
* 2 cups all-purpose flour
* 1 tablespoon sugar
* 2 teaspoons active dry yeast
* 1 teaspoon salt
* 1 cup warm water
* 1/4 cup vegetable oil
* 2 eggs, beaten
Instructions:
Step 1: In a large mixing bowl, combine the flour, sugar, yeast, and salt. Mix well.
Step 2: Add the warm water, vegetable oil, and beaten eggs to the mixture. Stir until well combined.
Step 3: Cover the bowl with a damp cloth and let it rest in a warm place for 1 hour or until it has doubled in size.
Step 4: Preheat your oven to 425°F (220°C). Grease a large baking dish with cooking spray or butter.
Step 5: Once the dough has risen, pour it into the prepared baking dish.
Step 6: Using a sharp knife, cut the dough into even squares. This will help the puddings rise evenly.
Step 7: Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
Step 8: Remove the aluminum foil and bake for an additional 10-15 minutes or until the puddings are golden brown and have doubled in size.
Step 9: Serve your humongous Yorkshire puddings with your favorite gravy, roast beef, or vegetables. Enjoy!
Tips:
* If you don't have a large mixing bowl, you can use two smaller ones instead.
* You can use warm milk instead of water if you prefer.
* Don't overmix the dough, as it can make the puddings tough.
* Use a sharp knife to cut the dough into even squares, as this will help them rise evenly and prevent them from sinking in the middle.
* If you don't have aluminum foil, you can cover the dish with parchment paper instead.
* You can make your own gravy by simmering beef broth, flour, onion, carrots, and celery.
FAQ:
Q: Can I use bread flour instead of all-purpose flour?
A: Yes, you can use bread flour instead of all-purpose flour. It will give the puddings a better texture and flavor.
Q: Do I need to proof the dough for 1 hour?
A: Yes, it's important to proof the dough for 1 hour so that it doubles in size and becomes light and airy.
Q: Can I make Yorkshire puddings ahead of time?
A: No, Yorkshire puddings are best made fresh. They lose their texture and flavor if they sit for too long.
Q: What equipment do I need to make Yorkshire puddings?
A: You will need a mixing bowl, measuring cups and spoons, a sharp knife, a large baking dish, aluminum foil or parchment paper, and an oven.