Mimis Rich Sweet Dough Recipes

BASIC RICH SWEET YEAST DOUGH

Steps:

• (Icing may be doubled and used for any cake or bun icing).
• Dissolve yeast in 1/4 cup warm water and set aside until foamy.
• Heat milk, shortening, sugar and salt to melt shortening.
• Cool to warm and add yeast mixture, egg yolks and whole eggs.
• Beat well by hand.
• Gradually beat in by hand 6 cups of flour and the cardamom.
• Knead well on a floured surface only adding additional flour to make a smooth and elastic dough.
• Place dough in an oiled bowl, turn to coat with oil and cover and let rise double in volume.
• Punch down and cover dough and refrigerate overnight in large bowl.
• When ready to use, punch down and knead briefly to warm up dough.
• Use dough as you wish for coffee cakes, sweet breads, buns, etc.
• You may divide dough into 6 buns, or 4 equal pieces to make 4 small loaves or braids.
• If braiding, divide each piece into 3 loose strands and braid and tuck under ends.
• Brush with melted butter.
• Place on baking sheets/pans and let rise double in volume.
• Bake in a 350F oven about 30 minutes or golden and tested done.
• Remove from pans/baking sheet to cool on rack.
• Mix icing ingredients and drizzle over warm cake/bread.
• Yield: approx.
• 6 buns, 4 small braids, or 2 large loaves.

MIMI'S RICH SWEET DOUGH

Steps:

• Dissolve yeast in warm water and the teaspoon sugar; proof.
• In a large bowl mix the rest of the ingredients except for the flour.
• Add flour in two additions.
• Knead 100 times and let rise in covered bowl in a warm place 1 1/2-2 hours.
• Punch down and rise again for about 30-45 minutes.
• Turn out on floured board.
• Let rest for about 15 minutes so it is easier to handle.
• Make into whatever you are making and bake for the time alloted in recipe.

UKRAINIAN RICH BASIC SWEET DOUGH (OSNOVNE SOLODKE TISTO)

Steps:

• FOR THE SPONGE: Dissolve the sugar in the lukewarm water, sprinkle the yeast over it, and let it stand until softened. Combine with the lukewarm milk and 3/4 cup of flour. Beat well, cover and let the sponge rise in a warm place until light and bubbly.
• FOR THE SWEET DOUGH: Cream the butter with the sugar. Beat the whole eggs and the egg yolks together along with the salt. Combine with the butter sugar mixture and beat thoroughly. Stir in the vanilla, lemon rind and sponge. Add the flour and knead in the bowl for about 10 minutes. This dough should be soft.
• Cover and let it rise in a warm place until double in bulk. Punch down, knead a few times, and let it rise again. You can use this dough with any sweet filling such as cottage cheese, nut and poppy rolls, filled doughnuts filled with thick poppy seed, jam, or cooked prunes pitted and sweetened.

COOLRISE SWEET DOUGH

Steps:

• Combine 2 cups flour, dry yeast, sugar and salt in a large mixing bowl, stir to blend.
• Add the butter to the center of the flour mixture.
• Heat the milk and water to simmering.
• Pour liquids over the butter.
• Beat the batter with a mixer for 2 minutes.
• Add the eggs and 1 more cup of flour.
• Beat for another minute.
• Turn batter out onto a floured board and knead for 5- 10 minutes, until the dough is smooth and elastic.
• Cover the dough with plastic wrap, then a tea towel.
• Rest the dough for 20 minutes.
• Punch the dough down.
• Divide the dough into desired size pieces and shape into desired forms.
• Place formed rolls on a greased baking sheet.
• Brush tops of rolls with cooking oil.
• Cover loosely with plastic wrap.
• Refrigerate 2- 24 hours.
• Remove from refrigerator and let stand at room temperature for 20 minutes.
• Heat oven to 350 degrees.
• Bake rolls for 20 minutes.
• Remove from pan immediately, cool on wire rack.