Basic sweet dough recipe

Basic Sweet Dough recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

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 basic sweet dough recipe is a versatile foundation for a variety of delicious treats. With just a few simple ingredients, you can create soft and fluffy dough that can be used for cinnamon rolls, sweet breads, or even homemade donuts. The dough is easy to work with and yields consistently great results every time. Whether you're a seasoned baker or just starting out, this recipe is a must-have in your collection.

Keywords: sweet dough, versatile, soft and fluffy, homemade, easy to make.

Basic sweet dough recipe details

Basic sweet dough recipe, recipe Rating: 4.5
Number of votes:103

Ingredients

3/4 cup milk

1/2 cup sugar

1-1/4 teaspoons salt

1/2 cup butter or margarine

2 packages active dry yeast

1/3 cup warm water (105 degrees to 115 degrees)

3 eggs, at room temperature

5-1/2 to 6-1/2 cups all-purpose flour

Instructions:

The Basic Sweet Dough is part of a 3 part recipe for Cinnamon Swirl Rounds,with a Caramel Glaze.

Combine milk, sugar, salt, and butter in small saucepan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm.

Dissolve yeast in warm water in warmed bowl. Add lukewarm milk mixture, eggs, and 5 cups flour. Attach bowl and dough hook. Turn to speed 2 and mix 2 minutes.

Continuing on speed 2, add remaining flour, 1/2 cup at a time, until dough clings to hook and cleans sides of bowl, about 2 minutes. Knead on speed 2 for 2 minutes longer.

Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.

Punch dough down and shape as desired for rolls or coffee cakes.

Note:I add whole wheat flour as 1/3 of flour ingredients.