Try this Funfetti Dessert Nachos recipe, or contribute your own.
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/2 cup milk
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon cream of tartar
- 1/3 cup sugar
- 1 teaspoon instant yeast
- 1/2 cup unsalted butter room temperature
- 6 ounces rainbow nonpareils
- 3 pasteurized eggs (i highly recommend using safest choice paste
- diced strawberries to taste
- chocolate chips to taste
- Carbohydrate 148.003020059087 g
- Cholesterol 256.240000216613 mg
- Fat 98.2169878348523 g
- Fiber 6.69012475780811 g
- Protein 26.3361459429086 g
- Saturated Fat 60.9271512281223 g
- Serving Size 1 1 recipe (649g)
- Sodium 21049.7476422594 mg
- Sugar 141.312895301279 g
- Trans Fat 7.61532534884984 g
- Calories 1580 calories
Step-by-step
- In a medium-sized mixing bowl, mix together flour, milk, yeast, and salt until stiff.
- Cut the butter into four pieces and mix them in one piece at a time, beating for a full minute between each addition and an additional three minutes after the last addition. The dough should look smooth and satiny.
- Place dough in an oiled bowl that gives it a little room to rise, cover in plastic wrap, and refrigerate for at least two hours or overnight.
- When ready to bake, preheat oven to 275 F.
- Sprinkle a work surface liberally with rainbow nonpareils as you would flour.
- Divide dough in half and place one half on the nonpareils and the other half back in the refrigerator.
- Place some more rainbow nonpareils on top of the dough and roll the dough out to 1/8" thick. Add more rainbow nonpareils to the top of the dough and also lift the dough and add more to the bottom as needed to fill spaces that don't have many or simply to keep the dough from sticking.
- Use a pizza wheel or a knife to cut the dough into triangles.
- Roll sheets of aluminum foil into logs and place on cookie sheets.
- Spray foil with non-stick cooking spray.
- Drape dough triangles over foil logs.
- The dough doesn't expand much in the oven, so the cookies can be very close together.
- Repeat with remaining dough.
- Bake for 60 minutes or until the cookies have puffed up slightly and are a light brown color (these take a little longer to bake than Arnhem cookies because the cookies aren't directly touching the cookie sheet).
- Cool on a cooling rack.
- Place eggs and cream of tartar into the bowl of a stand mixer fitted with the whisk attachment and beat at high speed until frothy.
- Lower speed to medium and add sugar a little bit at a time.
- Increase speed again and whisk until soft peaks form.
- Whisk in vanilla.
- Serve Funfetti dessert nachos in a large bowl or plate with the meringue in the middle and strawberries and chocolate chips all around.
Incorporating butter incrementally into enriched yeast dough is the mechanical key to achieving a satiny texture in this preparation. Adding the fat in quarters, while allowing a full minute of mixing between each addition, ensures the emulsion holds without breaking the developing gluten network. Rolling the dough directly into layers of rainbow nonpareils rather than flour prevents surface dry spots and maintains vibrant color throughout the baking process. Because the cut triangles drape over greased aluminum foil logs rather than resting flat on a sheet pan, heat circulates evenly around the dough, requiring a lower oven temperature of 275 degrees Fahrenheit to dry and crisp the structures over a sixty-minute bake. Raw egg whites whipped with cream of tartar stabilize rapidly when sugar is incorporated incrementally at medium speed, creating the glossy meringue element. Fully baked cookie chips maintain structural integrity in an airtight container at room temperature for up to three days, though assembly should occur immediately prior to serving to prevent the fresh diced strawberries from softening the crisp surfaces.
