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 DOUGH
This sweet dough recipe takes advantage of this time saving ingredient to make pastries. I love adding a chocolate filling and braiding the dough. -Jenny Reece, Lowry, Minnesota
Provided by Taste of Home
Time 15m
Yield 1 recipe.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 181 calories, Fat 7g fat (4g saturated fat), Cholesterol 34mg cholesterol, Sodium 160mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 1g fiber), Protein 4g protein.
BASIC SWEET DOUGH
Would be great with a nice stew, or soup. Came across this recipe in my cookbook, and sounds very nice and easy to make. Tell me what you think. Enjoy
Provided by Anna P.
Categories Breads
Time 1h45m
Yield 24 equal pieces
Number Of Ingredients 9
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.
Nutrition Facts : Calories 90.8, Fat 2.5, SaturatedFat 1.5, Cholesterol 14.8, Sodium 117.3, Carbohydrate 14.6, Fiber 0.5, Sugar 2.3, Protein 2.2
KITTENCAL'S SWEET DOUGH
I have been using this recipe for over 30 years, it's a great dough to use for any recipe calling for sweet dough, and it makes the best cinnamon rolls, see my recipe#263265 --- since there is less gluten in American all-purpose flour, for U.S. members you might consider using half all purpose white flour mixed with white bread flour or use all bread flour.
Provided by Kittencalrecipezazz
Categories Yeast Breads
Time 2h
Yield 1 dough recipe
Number Of Ingredients 9
Steps:
- Prepare a heavy-duty stand mixer with dough hook.
- In a cup place the 1 egg and cover with warm water (not hot!) leave in water for about 6-7 minutes to bring to room temperature.
- In a Pyrex measuring cup or bowl place 1 cup milk, butter, salt and 1/2 cup sugar.
- Microwave on HIGH for about 1 minute and 22 seconds, remove and mix the ingredients to combine the sugar and salt until dissolved (the butter will have slightly melted, but does not have to be completely melted) if the milk feels warm enough, then it is okay, if not place back into the microwave to warm another couple seconds;cover with a cloth and set aside.
- In the stainless steel mixer bowl, add in 4 cups flour (to start) and the egg.
- In a small cup proof your yeast with 1/2 cup water and 1 teaspoon sugar for 8-10 minutes until foamy.
- After the yeast is proofed, pour milk mixture and yeast mixture into the bowl, and begin kneading process.
- Continue to knead adding more flour to create a soft semi-sticky dough that holds around the kneading blade (careful not to add in too much flour, as that creates a heavy-textured dough after baking, this is the trick to a light, airy dough!).
- Continue to knead the dough for about 6-8 minutes until smooth and elastic.
- Remove dough from the bowl, and place on a slightly floured counter or board.
- Cover dough with a clean tea towel, and let rest 5 minutes (the dough might feel very sticky, but will come together after 10 minutes resting time).
- After 5 minutes, knead gently for about 30 seconds (dough will come together nicely).
- Oil/grease large bowl (I just use the same stainless steel mixer bowl to rise in).
- Place the dough in bowl to rise until doubled (approximately 1-1/2 hours, or could take shorter or longer time).
- Remove the dough, and punch down.
- Shape into desired shapes, and let rise once again for approximately 40 minutes, or until double.
Nutrition Facts : Calories 3475.4, Fat 80.9, SaturatedFat 46, Cholesterol 398.4, Sodium 2949.3, Carbohydrate 597.1, Fiber 19.4, Sugar 119.1, Protein 83.9
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
CAN DO QUICK SWEET DOUGH
My Grandma raised 6 kids, and has oodles of Grandchildren and Great-Grandchildren. She loved to bake -- most of her recipes were from memory. Before she passed away, I was able to watch her make this dough and wrote the measurements down. It is a favorite of all the family, so I wanted to share it with everyone. Good for cinnamon rolls, or dinner rolls
Provided by kittycatmom
Categories Yeast Breads
Time 2h
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Dissolve yeast in the warm water in a large mixing bowl. Add buttermilk, eggs, 2 1/2 cups flour, butter, sugar, baking powder and salt.
- Blend 30 seconds on low speed, scraping sides and bottom of the bowl.
- Beat 2 minutes on medium speed. Stir in remaining 3 cups of flour. Dough should be soft and slightly sticky.
- Knead for about 5 minutes on a lightly floured board. Shape as desired. Let rise in a warm place until double. (about 1 hour -- depending on temperature) Dough is ready to bake if slight dent remains when touched. Bake at 375 degrees. I don't have a bake time, but 20 minutes is about standard. It is best to keep a close eye.
Nutrition Facts : Calories 167.5, Fat 4.7, SaturatedFat 2.7, Cholesterol 28.3, Sodium 271.5, Carbohydrate 27, Fiber 0.9, Sugar 4.9, Protein 4.2
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
UKRAINIAN RICH BASIC SWEET DOUGH (OSNOVNE SOLODKE TISTO)
Make and share this Ukrainian Rich Basic Sweet Dough (Osnovne Solodke Tisto) recipe from Food.com.
Provided by Olha7397
Categories Yeast Breads
Time 1h
Yield 1 recipe
Number Of Ingredients 14
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.
Nutrition Facts : Calories 4121.6, Fat 128.7, SaturatedFat 71.2, Cholesterol 1139.7, Sodium 3418.9, Carbohydrate 630.9, Fiber 24.2, Sugar 111.2, Protein 104.3
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