MIMI'S RICH SWEET DOUGH
I can't believe that I haven't posted this with all the bread baking that I do. This is such a rich, soft, nice dough to work with. For excellent eating and keeping quality, keep dough as soft as possible, just so you are able to handle it. This is good for anything that calls for a sweet dough.
Provided by Mimi in Maine
Categories Yeast Breads
Time 2h30m
Yield 36 rolls
Number Of Ingredients 9
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.
Nutrition Facts : Calories 106.2, Fat 3.2, SaturatedFat 1.9, Cholesterol 17.8, Sodium 94.6, Carbohydrate 16.6, Fiber 0.6, Sugar 3.3, Protein 2.5
BASIC SWEET-ROLL DOUGH
Provided by Food Network Kitchen
Categories dessert
Time 1h35m
Yield 1 3/4 pounds dough
Number Of Ingredients 9
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.
RICH SWEET PASTRY DOUGH
Categories Bread Food Processor Dairy Egg Dessert Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes enough dough for an 11- to 12-inch tart
Number Of Ingredients 5
Steps:
- In a bowl with a pastry blender or in a food processor blend or pulse together flour, sugar, and salt. Add butter and blend or pulse until mixture resembles coarse meal. Add yolks and, if blending by hand, stir until mixture forms a dough. If using a food processor pulse until mixture forms large clumps and with hands form mixture into a dough.
- On a work surface smear dough in 3 or 4 forward motions with heel of hand to slightly develop gluten in flour and make dough easier to work with. Form dough into a ball and flatten to form a disk. Chill dough, wrapped in plastic wrap, at least 1 hour and up to 1 day.
SWEET DOUGH
Fill with Canned (solo cake filling)Poppyseed , Nut, or make Cinnamon rolls. cook time is rising time.
Provided by Rita1652
Categories Breads
Time 2h20m
Yield 1 loaf
Number Of Ingredients 8
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.
MASTER SWEET DOUGH
Provided by Melissa Roberts
Categories Bread Bake Vegetarian Kid-Friendly Bon Appétit Small Plates
Yield Makes 1 pound 10 ounces
Number Of Ingredients 7
Steps:
- Heat milk in a small saucepan over medium heat or in a microwave until an instant-read thermometer registers 110°F-115°F. Transfer milk to a 2-cup measuring cup; stir in 1 tablespoon sugar. Sprinkle yeast over milk and whisk to blend. Let sit until yeast is foamy, about 5 minutes. Add eggs; whisk until smooth.
- Combine remaining 4 tablespoons sugar, flour, and salt in the bowl of a stand mixer fitted with a dough hook. Add milk mixture. With mixer running, add 1/2 cup room-temperature butter, 1 piece at a time, blending well between additions. Mix on medium speed for 1 minute. Knead on medium-high speed until dough is soft and silky, about 5 minutes.
- Brush a medium bowl with some melted butter; place dough in bowl. Brush top of dough with remaining melted butter; cover with plastic wrap. (If making Sticky Buns , chill dough for 2 hours, then proceed with recipe.) DO AHEAD: Can be made 1 day ahead. Cover with plastic; chill.
- Let dough rise in a warm, draft-free area until doubled in size, 1-1 1/2 hours (or 2-2 1/2 hours if dough has been refrigerated).
BASIC RICH SWEET YEAST DOUGH
An old fashioned sweet dough recipe for coffee cakes, coffee bread, babka, buns, kolacky, rolls, and so on. Prepare 24 hours ahead of time. This rich dough needs the chilling and long rest period to produce a wonderful versatile dough. You may halve the recipe if you wish.
Provided by Julesong
Categories Yeast Breads
Time P1DT30m
Yield 6 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 1036.2, Fat 38.8, SaturatedFat 22.7, Cholesterol 279.1, Sodium 467.1, Carbohydrate 152.6, Fiber 3.9, Sugar 53.5, Protein 19.3
COOLRISE SWEET DOUGH
This makes a sweet flavored dough that can be baked plain, or filled with spices, nuts, raisins or other fruits. Makes for an easy brunch item, mix the dough and shape the might before, then pull out of the refrigerator and quickly bake when ready.
Provided by Sheynath
Categories Breads
Time P1DT30m
Yield 24 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 143.9, Fat 3.2, SaturatedFat 1.6, Cholesterol 22, Sodium 174.2, Carbohydrate 24.8, Fiber 0.9, Sugar 4.2, Protein 3.8
TENDER SOUR CREAM SWEET DOUGH
This dough is extremely versatile. You can use it the same day or refrigerate for up to 3 days.It is rich, sweet, tender and easy to work with. I get compliments on it no matter what I use it for - cinnamon buns, filled braids, yeasted coffee cakes, whatever you can imagine. I sometimes use maple extract or orange extract instead of vanilla to match the filling.
Provided by lilsweetie
Categories Yeast Breads
Time 2h10m
Yield 2 pounds, 12 serving(s)
Number Of Ingredients 9
Steps:
- Dissolve 1 tbsp sugar in the warm water in a small bowl. Sprinkle the yeast over the water. Do not stir. Cover and let stand for 5 minutes. Stir briefly with a fork, cover and let stand for 2 to 3 minutes or until bubbly.
- In the bowl of an electric mixer fitted with the paddle attachment, mix the 3 cups of flour, remaining 3 tablespoons of sugar, and the salt. Add the slightly firm butter and continue to mix until meal-size crumbs form, about 2 to 4 minutes depending upon the temperature of the butter.
- Mix together the eggs, sour cream, and vanilla in a separate bowl. Add the sour cream mixture to the flour along with the dissolved yeast, and mix on low until a rough dough is formed. Dough will be soft and sticky. You may need to add a little flour to make it handle-able but add as little as possible or else the dough will become tough.
- Lightly butter a medium bowl. Turn the dough into the prepared bowl, smoothing the top with lightly floured hands. Brush the top lightly with a small amount of softened butter. Cover and let rise for 45-60 minutes at room temperature. ***For later use: cover with plastic wrap and refrigerate for up to 3 days. When ready to use, let it come to room temperature and finish rising.
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