Sweet Dough: Difference between revisions
Created page with "{{RecipeSummary |PrepTime=30 min + rising time 2+ hours |CookTime=n/a |Source=''100 Morning Treats'' by Sarah Kieffer (pg 266) |Yield=~2.5 lbs dough |Rating={{Very Good}} }} This is a base recipe for a number of recipes in ''100 Morning Treats'' such as Cherry Rhubarb Streusel Buns === Ingredients === * 3/4 c warm whole milk (100-110F) * 2 1/4 t active dry yeast * 4 large eggs, at room temperature * 1/4 honey * 2 t salt * 4 c all-purpose flour * 10 T unsalted butter,..." |
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* 2 1/4 t active dry yeast | * 2 1/4 t active dry yeast | ||
* 4 large eggs, at room temperature | * 4 large eggs, at room temperature | ||
* 1/4 honey | * 1/4 c honey | ||
* 2 t salt | * 2 t salt | ||
* 4 c all-purpose flour | * 4 c all-purpose flour | ||
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Tightly cover the bowl with plastic wrap and refrigerate for at least 2 hours and up to 2 days. (The dough needs to be chilled after folding it, which will help with the rolling-out process. If you don't chill the dough, it will be hard to roll out because it will be sticky.) | Tightly cover the bowl with plastic wrap and refrigerate for at least 2 hours and up to 2 days. (The dough needs to be chilled after folding it, which will help with the rolling-out process. If you don't chill the dough, it will be hard to roll out because it will be sticky.) | ||
[[Category: | [[Category:Bread]] | ||
[[Category:Breakfast]] | [[Category:Breakfast]] | ||
Latest revision as of 02:20, 19 April 2025
| Summary | |
|---|---|
| Prep time | 30 min + rising time 2+ hours |
| Cook time | n/a |
| Source | 100 Morning Treats by Sarah Kieffer (pg 266) |
| Yield / serves | ~2.5 lbs dough |
| Rating | Very good |
This is a base recipe for a number of recipes in 100 Morning Treats such as Cherry Rhubarb Streusel Buns
Ingredients
- 3/4 c warm whole milk (100-110F)
- 2 1/4 t active dry yeast
- 4 large eggs, at room temperature
- 1/4 c honey
- 2 t salt
- 4 c all-purpose flour
- 10 T unsalted butter, cut into 1-inch pieces, at room temperature
Preparation
Grease a large bowl. In the bowl of a stand mixer fitted with a paddle, combine the milk and yeast on low speed, then let sit until the yeast has dissolved, about 5 minutes. Add the eggs, honey, and salt and mix until well combined. Add the flour, mixing on low speed until incorporated, 1-2 minutes. Add the butter, one piece at a time. When all the butter has been added, increase the speed to medium and beat the butter into the dough until all the little butter pieces are incorporated, 1 minute. Transfer the dough to the prepared bowl. The dough will be very sticky and you will need a spatula to scrape the dough into the bowl.
Cover the bowl with plastic wrap and let the dough rise for 30 minutes. Place your fingers or a spatula underneath the dough and gently pull the dough up and fold it back over itself. Give the bowl a quarter turn and fold the dough over again. Repeat six to eight more times, until all the dough has been folded over on itself. Re-cover the bowl with plastic and let dough rise for 30 minutes. Repeat this series of folding the dough three more times, every 30 minutes, for a rise time of 2 hours.
Tightly cover the bowl with plastic wrap and refrigerate for at least 2 hours and up to 2 days. (The dough needs to be chilled after folding it, which will help with the rolling-out process. If you don't chill the dough, it will be hard to roll out because it will be sticky.)
