Label
All
0
Clear all filters

Cooling the dough

Appears in
Simply Swiss: 64 Essential Recipes from the Heart of Europe

By Andie Pilot

Published 2025

  • About
When it comes time to cool the dough, the best thing to do is split it into manageable pieces (about the size of your hand), wrap in plastic (or other reusable wrapper), and press down into a flat disc (this way it cools faster and is easier to roll out).
Cooling typically takes about one hour in the fridge or 15 minutes in the freezer. When it’s time to roll it out, you might need to let it warm up for a few minutes on the counter, so that it’s pliable again (this will depend on how cold the fridge is).

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 160,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of

The licensor does not allow printing of this title