Basic sweet dough

Recipe for basic sweet dough

This article was published by: Matthew

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe is for a basic sweet dough that serves as a versatile foundation for a variety of delicious treats. Whether you're craving cinnamon rolls, sticky buns, or sweet breads, this dough is the perfect starting point. With just a few simple ingredients and easy-to-follow instructions, you can create a soft and fluffy dough that will elevate your baked goods to a whole new level.

Keywords: dough, sweet, versatile, easy, and fluffy.

Basic sweet dough details

Basic sweet dough, recipe Rating: 4.4
Number of votes:96 INGREDIENTS:

480g High protein flour, non-sifted

70g castor sugar

20g soya flour

6-7g bread improver (optional)

5g salt

10g instant yeast

25g butter/margarine

1 Grade C egg

220ml water

Method:

1. Combine flour(s), castor sugar, soya flour, bread improver, instant yeast, water and egg in a mixing bowl.

2. Mix the ingredients, at low speed (Speed 1 of Kenwood 800W), with dough hook of mixer (or by hand). When all ingredients are just blended, add salt and continue to knead until the surface of dough looks smooth . This process takes about 10 minutes.

3. Add butter/margarine. Use medium speed (Speed 1.5) to continue kneading dough for about 10 minutes. Increase to medium-high speed (Speed 2) and knead for further 10 minutes. The dough should be elastic and no longer sticky at this stage. To test, stretch a pinch of dough. This dough should form a thin membrane before it breaks .

4. Place dough in an oiled stainless steel bowl. Make sure the whole dough is oiled . Cover with a damp tea towel. Leave in warm place for first rising for about 60-90 minutes until doubled in size . Use the “finger-tip” test to check if the dough has fully risen.

5. Punch the dough down to release gases produced in the proofing process. The dough should weigh around 850g.

6. Divide the dough according to weight called by recipe. Roll and then rest the dough for 5 minutes before going on to shaping and second rising as directed in the recipe.

Notes:

1. Make sure all ingredients are in room temperature before using them. However, it is advised to place the dough at warm places during the rising process. Yeast activity is very much depending on the surrounding temperature. We always try to make bread in the afternoon. The result is always satisfying.

2. After the punch down, remember not to knead the dough.