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Ingredients
| 2% milk: 1 cup |
| all-purpose flour (sifted): 8 cups |
| water: 1 1/4 cups (cold) |
| compressed yeast: 2 .6oz cakes |
| salt: 2 tsp |
| granulated sugar: 1/2 cup |
| multipurpose shortening: 4 Tbl |
| eggs: 2 |
| multipurpose shortening (melted): 2 Tbl |
Basic Sweet Dough
Credit: AllRecipes
User rating:
"I have made plenty of sweet breads, and I always favored the Hungarian Coffee Cake and Swedish Tea Ring. This sweet dough recipe is my mother's, and this works out really well because it is an old recipe. I have also used others which were more recent and still turned out well, but this one is the best I have found. Use this recipe for the basis of your sweet breads. For Whole Wheat Rolls use 4 cups sifted flour and 4 cups fine whole wheat flour."
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Prep Time
25 min -
Cook Time
25 min -
Servings
48 serving(s)
Tags
Directions
- Scald milk in a medium saucepan. Add cold water to scalded milk. Remove 1/4 cup liquid; mix yeast into liquid when cooled to lukewarm. To liquid in saucepan, add salt, sugar, shortening, and eggs. Add dissolved yeast to saucepan. Mix well.
- Sift and measure the flour into a large bowl. Make a well in the flour, and pour the liquids into the well. Stir with a large wooden spoon until liquid disappears.
- With one hand, mix dough in bowl using swinging rotary motion. Gradually form dough into smooth ball, then knead in bowl for 2 minutes. Brush top with melted shortening. Cover, and allow dough to rise at room temperature for 2 hours. Do not set bowl on radiator or in hot place. Keep away from draughts. Allow dough to rise until doubled in bulk.
- Punch down dough. Use dough for any sweet bread recipe.