Dough is made by combining 4 eggs, 180g milk, 90g sifted bread flour, and 1/4 tsp salt. I used a mixer to combine and whip it just a bit so that it’s smooth and aerated (but not enough to whip the egg whites into peaks). I let it sit to acclimate to room temp for about 45min (while I made the onion jam).

On the side I made the goat cheese, garlic, and basil mix and once the oven and the cast iron were heated (I let the cast iron sit in the oven while it got up to 450°F so it was piping hot), I dropped around 40-45g butter in the pan so it sizzled and melted completely and then poured the previously made batter into it along with the cheese herb mix, then let it bake for around 15 (started checking on it through the door at 12). Main thing to keep in mind is to not open the oven until it’s done otherwise it’ll just flatten and droop (like any soufflé)

Dutch babies are generally made with more a batter than a dough. Kind of like pancakes or Yorkshire pudding.