Ingredients: (makes about 2 dozen ghosts, depending on how big or small you make them)
1/3 cup warm water, 110-115 degrees
2 ¼ tsp active dry yeast
1/3 cup and ¼ tsp sugar
1 1/3 cups whole milk, warmed to 110-115 degrees
¾ cup salted butter, at room temperature and divided
1 large egg, at room temperature
1 ½ tsp salt
4 ½ – 5 ½ cups flour*
Warm up water in the microwave on high for about 1-1:30 min. Whisk in yeast and ¼ tsp. sugar until yeast has dissolved. Let rest for 5-10 min until the mixture is foamy.
Pour yeast mixture into the bowl of a stand mixer and whisk in the other 1/3 cup sugar, warm milk, 5 tbsp of butter, egg, and salt until blended.
Add in 2 cups of flour and mix until well combined.
Switch to a dough hook, and with the mixer on a low speed, slowly add remaining 2 ½ cups of flour. Mix until dough is smooth and elastic, about 4-5 min (dough should be slightly sticky to the touch).
Put the dough ball into a large, greased bowl, cover, and allow to rise in a warm place for about 1 ½ hours.
Once dough has risen, punch down and divide into two equal portions. Shape each portion into a ball.
Roll each ball out on to a lightly floured surface into a large rectangle (I doesn’t have to be perfect because you’re going to be cutting ghost shapes out of the dough anyways). The dough should be fairly thin (I would say about 1 cm high).
Using a sharp knife (I tried using a plastic knife but the dough was so elastic it didn’t really work well), cut out the dough in the shape of a ghost (If I had thought ahead I would have actually bought a cookie cutter in the shape of a ghost. This would have made the process a WHOLE lot easier and tidier).
Preheat your oven to 375 degrees.
Lay each ghost out onto a baking sheet, lined with a baking mat and apply some butter on top of each.
Bake ghosts in oven for 15 min or so until golden brown. Remove from oven and brush with remaining butter.
Eat right away or let cool. Perfect for hummus, spreadable cheese, or dips!!!
*The original recipe called for 4 ½ cups of flour. I had to add a little more but all in all, you want to make sure that the dough isn’t sticking to the sides of the bowl. It will still stick to the bottom a little bit, but again, not the sides.
- Calories: 173