Sweet Dough
| 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.)
