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baking

sweet dough recipe

Thursday, July 20, 2017

sweet dough

Sweet Dough
From my book, The Vanilla Bean Baking Book

Dough
4 large eggs, room temperature
3/4 cup whole milk, warm (100-110F)
1/4 cup honey
4 cups (568g) all-purpose flour
2 1/4 teaspoon instant yeast
2 teaspoons salt
10 tablespoons (1 1/4 sticks | 142g) unsalted butter, room temperature, cut into 1-inch pieces

Grease a large bowl.

In a large liquid measuring cup, combine the eggs, milk, and honey.

In the bowl of a stand mixer fitted with a paddle, mix the flour, yeast, and salt and stir on low to combine. Add the egg mixture and mix on low to combine. With the mixer on low, 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 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. Turn the bowl and repeat this folding again. Continue 6 to 8 more times, until all the dough has been folded over on itself. Re-cover the bowl with plastic and let rise for 30 minutes. Repeat this series of folding 3 more times, for a rise time of 2 hours and a total of 4 foldings. Tightly cover the bowl with plastic wrap and refrigerate overnight or up to 72 hours.

  • Reply
    Nichole
    Thursday, September 20, 2018 at 7:25 am

    I think I’m missing something, or maybe my phone isn’t loading it right….but the instructions seem to end after scraping the dough into the buttered mixing bowl. How long does it need to rest/rise before moving forward with the caramel roll process? Just double in size?

    • Reply
      Sarah
      Thursday, September 20, 2018 at 8:13 am

      Sorry about that! The last half of the instructions weren’t showing up. I fixed it, and they are there now.

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