Note: Test the dough for proper gluten development using the windowpane test. Pinch off (don’t tear) a small piece of dough. Slowly pull the dough out from the center. If the dough is ready, you will be able to stretch it until it’s thin and translucent like a windowpane. If the dough tears, it’s not quite ready. Beat for 1 minute more, and test again.
PRO TIP-To prep ahead, follow recipe through step 3. Punch down dough; place in a large resealable plastic bag, and refrigerate. When ready to shape, prepare filling ingredients. Shape dough as directed; let rise in a warm, draft-free place (75°F/24°C) until doubled in size. Bake as directed.