Enriched Sweet Dough
This is a recipe and instructions for an enriched sweet dough used for a variety of sweet breads. It makes about 850 grams of dough. Enough for two loaves of bread or a dozen decorative pastries.
Equipment
- 1 Electric Mixer whisk and dough hook
- 7 Small measuring bowls/cups
- 1 Digital Metric Scale
- 1 Spatula
- 1 Large bowl for proofing dough
- Plastic Wrap
Ingredients
- 236 g Warm Water 1 cup
- 1½ tsp Yeast
- 70 g Sugar ⅓ cup
- 500 g All Purpose Flour
- 1 ea Egg
- 60 g Butter, melted ¼ cup
- ⅓ tsp Sea Salt, fine
Instructions
Scale
- Measure all ingredients using digital metric scale.
Mix
- Mix yeast and a pinch of sugar into the warm water. Set aside for 5-10 minutes until foamy.
- Pour prepared yeast into the bowl of a stand mixer fitted with the whisk attachment.
- Add 1 cup of flour and sugar.
- Whisk until smooth.
- Scrape down the edges.
- Add egg, butter, salt, and a ½ cup of flour.
- Whisk until smooth.
- Scrape down the edges.
- Switch to the dough hook and add all but 2 T of the flour.
- Mix on low speed for 2 minutes until all dry ingredients are mixed into wet and you have a rough dough.
- Increase mixer to speed 2 and mix for 4-5 more minutes until the dough is smooth, climbs the dough hook and sticks to the bottom of the bowl. Add additional flour (if needed) 1 T at a time until a soft consistency is achieved.
- Scrape dough onto the counter and knead a few times into a smooth ball.
Bulk Ferment
- Place the dough ball into a prepared bowl (coated with oil). Cover with a piece of oiled plastic wrap.
- Allow dough to rise until it is double in size.
Folding
- Remove dough from bowl, punch down.
Dividing
- Divide dough into portions (as needed). This recipe makes approximately 850 grams of dough. Divide in two to make two loaves of bread or twelve pieces for a dozen pastries. Roll dough portions into loose balls.
Bench Rest
- Cover and bench rest portions for 10 minutes.
Make up & Panning
- Continue to make up/pan dough according to desired recipe.
- This dough is an enriched dough meaning it does not need to be baked at a high temperature. Egg wash and bake at 350-375°F degrees maximum.
Notes
This is the best recipe to play with to create your own personal designs. Be creative! Since it is an enriched sweet dough, I recommend using it for sweet breads and pastries. This dough needs an egg wash before baking to make it glossy and golden brown. Here are a few ideas for using this dough:
- Roll out half the dough using a rolling pin, and fill it with your choice of filling, roll it into a log, and bake it.
- Make two small or one large Challah. Instructions on how to braid a challah can be found here: https://www.pinterest.com/pin/822962531900567372
- Make a dozen individual shaped/filled pastries. Fill with desired fruit pie filling (cherry, apple, blueberry).
- Try my recipe for a Cinnamon-Walnut Crown, step by step instructions available at this link.