Alex Goh S Basic Sweet Bun Dough Food

ALEX GOH'S BASIC SWEET BUN DOUGH

Steps:

• Mix flours, milk powder, yeast and sugar in a big bowl.
• Add the egg and cold water and mix to form a dough. Add in the butter and salt and knead till a smooth dough forms. This takes a while.
• At first the dough will be greasy and seem as if there is too much butter in it. But as you knead and knead and knead, it will eventually get to the point you want it to be.
• Cover with clingwrap and let rise for about 1 hour or till doubled in size.
• Preheat oven to 380 farenheit.
• Divide dough into portions of 50 or 60 gm each. Shape into balls and leave it to rest for abt 10 minutes Roll out dough and wrap with desired fillings. Shape as required and let it proof on lined or greased baking tray for another 50-60 mins or until dough is double in size.
• Brush dough with egg wash, or milk, if you want it to be less brown, and bake till golden brown and cooked.
• Immediately brush with melted butter after taking it out of the oven and cover with a tea cloth to give it a soft crust.

COMEBACK SAUCE

Steps:

• Place all ingredients in food processor; process until smooth and serve as a dressing.

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.

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.