Sweet Yeast Dough Recipe

Master Sweet Dough Recipe Sugar Geek Show

WebJan 1, 2020 · Instructions. Warm milk to 110ºF. Add in 1 Tablespoon of your sugar and then the yeast and whisk to combine. Set aside for 5 minutes. …

1. Warm milk to 110ºF. Add in 1 Tablespoon of your sugar and then the yeast and whisk to combine. Set aside for 5 minutes.
2. Add your flour to your mixing bowl and then add in your milk/yeast mixture. Stir on low to combine
3. While mixing on low, add in your sugar, eggs, butter and salt until combined
4. 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*

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Basic Sweet Yeast Dough Recipe Chocolate with Grace

WebJan 4, 2021 · Beat in the sugar, butter, salt and eggs until well combined. Add the flour, one cup at a time, stirring until incorporated. The dough …

Rating: 4.5/5(32)
1. In a large bowl, stir together the yeast and milk until dissolved. Beat in the sugar, butter, salt and eggs until well combined. Add the flour, one cup at a time, stirring until incorporated. The dough should be shaggy and still sticky.
2. Turn out the dough onto a floured surface and knead 5-6 minutes until smooth and elastic. Or if you use a mixer knead 4-5 minutes. Freeze or refrigerate at this point if desired.
3. If baking now, continue by placing the kneaded dough into a greased bowl. Cover and let rise for 1 hour or until doubled in size. The length of time needed to rise will depend on how warm the room is. Ideal rising temperature is 72 F.
4. When the dough has risen, punch dough down with a floured hand and shape and bake as desired.

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Sweet Bread Recipe Basic Sweet Yeast Dough Let …

WebMar 21, 2020 · To make the sweet bread recipe in the breadmaker, add the ingredients in the following order: milk, active dry yeast, vanilla extract, …

1. Check the yeast: (see footnotes if you'd like to make this dough in the breadmaker)Dissolve 2 tsp of active dried yeast with 1/2 cup milk and 1 tsp of sugar from the overall amount and leave in a warm location until frothy, about 10-15 minutes. If the mixture does not froth up and rise, discard the yeast and start over when you have a fresh batch of dried yeast.
2. Knead: Into a bowl of a mixer sift 3 cups of flour. Then add 1/3 cup sugar, remaining 1/2 cup warm milk, 4 egg yolks, 2 tbsp sour cream, 1 tbsp vanilla extract and the risen yeast mixture. Mix with a paddle attachment on low speed until it comes together, then switch to a kneading hook and knead on low speed (speed 2 to 3 on a Kitchenaid mixder) for about 20 minutes or until the dough is elastic, tacky to touch and you're able to stretch a piece of dough into a thin "window without it tearing. Pro tip: Do not overknead, or the gluten strands will get overworked and tear, leaving you with a chunky dough that doesn't have the strength to hold a good rise of the dough.[br][/br]Add 3 oz of butter and 1/4 tsp of the salt and knead it into the bread until no streaks of butter are seen, (~5-7 minutes). Sometimes tearing the dough into chunks helps to incorporate the butter easier/faster.
3. 1st Proofing: Oil the sides of the bowl and the dough, cover the bowl with a kitchen towel and leave in a warm place to proof until doubled in size, about 1.5 hours. I preheat the oven at 200F for 2-3 minutes then turn it off and place the bowl into the oven with the heat off. This gives the dough a nice warm place without being too hot. Be careful not to overheat the oven as anything over the temp of 100F will kill the yeast instead of allowing it to proof.
4. Shape: This recipe makes one large braid. To make two smaller bread loaves divide the dough into two, then shape 2 separate braids instead of one like the recipe instructs to. Once risen, divide the dough into 3 equal pieces. Weighing the dough is the best way to divide the dough evenly. Roll each piece into a tight ball, then into a 20-inch log. Pinch the ends of the 3 logs together at one end, then braid them into a braid pinching the three ends together at the end as well. Tuck both ends of the braid underneath itself slightly to give it a better shape.

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