Sweet Dough Recipes

MASTER SWEET DOUGH RECIPE

Steps:

• Warm milk to 110ºF. Add in 1 Tablespoon of your sugar and then the yeast and whisk to combine. Set aside for 5 minutes.
• Add your flour to your mixing bowl and then add in your milk/yeast mixture. Stir on low to combine
• While mixing on low, add in your sugar, eggs, butter and salt until combined
• Increase the speed to medium and let mix until the dough cleans the sides of the bowls and feels elastic and smooth. The dough should bounce back when you touch it with your finger. This can take 8 - 12 minutes *do the window test - see blog post for details*
• Shape the dough into a smooth ball and then place it into a greased bowl. Cover with a tea towel and let rise for 90 minutes in a warm place ***optional***(I pre-heat my oven to 170ºF for five minutes then TURN THE OVEN OFF. It should be barely warm inside. Place a bowl of warm water in the back of the oven and your covered bowl of dough into the oven and shut the door)
• You can now shape the dough into rolls, make cinnamon rolls, sticky buns etc. See the blog post above for links to other recipes.

BASIC SWEET-ROLL DOUGH

Steps:

• Warm 1/2 cup water and the milk in a saucepan over low heat until a thermometer registers 100 degrees F to 110 degrees F. Remove from the heat and sprinkle the yeast on top, then sprinkle with a pinch of the sugar; set aside, undisturbed, until foamy, about 5 minutes.
• Whisk the melted butter, egg yolk and vanilla into the yeast mixture until combined. In a large bowl, whisk the flour, the remaining sugar, the salt and nutmeg. Make a well in the center, then add the yeast mixture and stir with a wooden spoon to make a thick and slightly sticky dough. Turn out onto a floured surface and knead until soft and elastic, about 6 minutes. Shape into a ball.
• Brush a large bowl with butter. Add the dough, turning to coat lightly with the butter. Cover with plastic wrap and let rise at room temperature until the dough is doubled in size, about 1 hour, 15 minutes.
• Turn the dough out of the bowl and knead briefly to release excess air; re-form into a ball and return to the bowl. Lightly butter a large piece of plastic wrap and lay it directly on the surface of the dough. Cover the bowl tightly with plastic wrap and refrigerate at least 4 hours or overnight.

SWEET DOUGH

Steps:

• Scald milk and stir in sugar, salt and shortening.
• Cool to lukewarm.
• Dissolve yeast in very warm water.
• Stir until dissolved, then stir into the lukewarm milk mixture.
• Add beaten eggs and 3 cups flour.
• Beat until smooth and stir in an additional 2 cups flour.
• Turn dough out onto lightly floured board and knead until smooth and elastic.
• Place in a greased bowl and brush top with soft shortening.
• Cover and let rise in a warm place, free from draft, until double in bulk (about 1 hour).
• Punch down and turn out onto lightly floured board.
• Use as desired to make any of the following sweet breads.

BASIC SWEET DOUGH

Steps:

• In a bowl, combine 2 cups flour, sugar, yeast and salt. In a saucepan, heat milk, butter and water to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg and remaining flour; beat until smooth. Shape into a ball. Do not knead. Cover and let rest for 10 minutes. Use for Braided Coffee Cake or Coffee Cake Ring.

CAJUN SWEET DOUGH

Steps:

• Sift together the flour, baking powder, and salt. Set aside.
• In a separate bowl, beat the butter, then add the sugar a little at a time. Add the vanilla. Beat the mixture until it is nice and fluffy. Beat in the egg. Stir in the flour mixture alternately with the milk.
• Before you use this dough, be sure you chill it well at least 2 hours or even overnight.
• To make turnovers: Preheat the oven to 350 degrees F (175 degrees C). Roll dough out to 1/4 inch thickness on a lightly floured surface. Cut into 3 inch squares. Spoon about 2 teaspoons of the pie filling into the center of each square and fold over to form a triangle. Pinch the seams to seal or press with the tines of a fork. Place at least 2 inches apart on a greased baking sheet. Brush with egg white.
• Bake for 12 to 15 minutes in the preheated oven, until golden brown on the tops and bottom.

BASIC SWEET DOUGH

Steps:

• Dissolve 1 tsp.
• sugar in warm water in large bowl.
• Sprinkle in yeast.
• Let stand 10 minutes, then stir well.
• Heat milk to lukewarm.
• Stir in 1/4 cup sugar and salt.
• Add lukewarm milk mixture, butter,egg and 1 cup flour to dissolved yeast mixture.
• Beat for 3 minutes.
• Stir in about 3 cups remaining flour gradually.
• If necessary, add more flour to make a soft dough which leaves sides of bowl.
• Turn out onto lightly floured board.
• Knead dough, adding more flour as necessary, until dough is smooth, elastic and no longer sticky (about 5 minutes).
• Place in lightly greased bowl.
• Turn dough to grease top.
• Cover with greased waxed paper and tea towel.
• Let rise in warm place until doubled (about 1 hour).
• Punch down.
• Turn out onto lightly floured board and round up into a ball.
• Cover and let rest 10 minutes.
• Shape and prepare according to one of the following variations.
• (These variations can also be made with Basic White Bread dough).
• Dinner Rolls: Divide each portion of prepared dough into 16-24 equal pieces depending on size of buns desired.
• Shape into balls and flatten slightly.
• Place on greased baking sheet or in muffin cups.
• Cover with a tea towel and let rise in warm place until doubled (about 30 minutes) Bake at 375F for 12-15 minutes or until golden.
• Brush with melted butter, if desired, for soft shiny crust.
• Pan Rolls; Divide each portion of dough into 16 equal pieces.
• Shape into balls.
• Place balls, almost touching, in rows, in a greased 8" square pan.
• Cover and let rise as above.
• Bake at 375F for 25-30 minutes.
• or twin rolls, Cloverleaf rolls, Cresents, Parkerhouse Rolls, knots and posies.