Indulge in the delectable world of sweet bread with our comprehensive guide to creating the perfect dough. From classic white bread to enriched variations like brioche and challah, this article offers a diverse range of recipes to cater to every taste and occasion. Whether you're a seasoned baker or just starting, our detailed instructions and expert tips will guide you through the process of making soft, fluffy, and flavorful sweet bread that will impress your family and friends. Explore the art of kneading, proofing, and baking, and discover the secrets to achieving that perfect golden crust.
Check out the recipes below so you can choose the best recipe for yourself!
BASIC SWEET-ROLL DOUGH
Provided by Food Network Kitchen
Categories dessert
Time 1h35m
Yield 1 3/4 pounds dough
Number Of Ingredients 9
Steps:
- Warm 1/2 cup water and the milk in a saucepan over low heat until a thermometer registers 100 degrees F to 110 degrees F. Remove from the heat and sprinkle the yeast on top, then sprinkle with a pinch of the sugar; set aside, undisturbed, until foamy, about 5 minutes.
- Whisk the melted butter, egg yolk and vanilla into the yeast mixture until combined. In a large bowl, whisk the flour, the remaining sugar, the salt and nutmeg. Make a well in the center, then add the yeast mixture and stir with a wooden spoon to make a thick and slightly sticky dough. Turn out onto a floured surface and knead until soft and elastic, about 6 minutes. Shape into a ball.
- Brush a large bowl with butter. Add the dough, turning to coat lightly with the butter. Cover with plastic wrap and let rise at room temperature until the dough is doubled in size, about 1 hour, 15 minutes.
- Turn the dough out of the bowl and knead briefly to release excess air; re-form into a ball and return to the bowl. Lightly butter a large piece of plastic wrap and lay it directly on the surface of the dough. Cover the bowl tightly with plastic wrap and refrigerate at least 4 hours or overnight.
BASIC SWEET DOUGH
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.
Provided by Carol
Categories Bread Yeast Bread Recipes
Time 2h50m
Yield 48
Number Of Ingredients 9
Steps:
- 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 until doubled in bulk, about 2 hours.
- Punch down dough. Use dough for any sweet bread recipe.
Nutrition Facts : Calories 104.3 calories, Carbohydrate 18.4 g, Cholesterol 8.2 mg, Fat 2.1 g, Fiber 0.6 g, Protein 2.6 g, SaturatedFat 0.6 g, Sodium 102.7 mg, Sugar 2.4 g
SWEET BREAD DOUGH
This is a great bread dough recipe for making a variety of final products. I use it as my base for cinnamon rolls, caramel rolls, monkey bread, dinner rolls with pork, etc. Since so many people have asked me for my recipe over the years, I'm finally posting it online. Enjoy!
Provided by calcgeek82
Categories Yeast Breads
Time 3h15m
Yield 2 1/2 pounds of dough, 16 serving(s)
Number Of Ingredients 9
Steps:
- Put butter and milk in a small saucepan and heat until you first see bubbles, stirring occasionally to keep milk from burning. Then remove from heat and add the cold water. [We're scalding the milk and then cooling it back down to not kill the yeast].
- Meanwhile, in a large mixing bowl, combine the yeast and warm water, then let sit for about 10 minutes.
- Once the yeast is activated and the milk mixture is under 130 degrees F, add the milk mixture to the yeast and also the sugar, egg, salt, and 2 cups of the flour. Beat with electric mixer on low speed until moistened and then mix on medium speed for two minutes. Then switch to a mixing spoon and add another 2 cups of flour. Finally, turn dough out on floured board and knead in additional flour to make a moderately stiff, soft dough. If you have a stand mixer, do all this mixing the easy way and use your dough hook.
- Place dough in a lightly greased bowl, turn once to grease surface, cover and let rise in a warm place until doubled in size--about one hour.
- The next step is to shape according to your desired final product, then cover and let rise again for about 45 minutes, then bake.
- For basic dinner rolls, divide dough into 16 pieces, roll each between your hands to make a ball. These will need to bake at 350 degrees F for about 15-18 minutes. For the more sugary products, use your favorite methods and fillings and increase your baking time as needed, temperature should be fine for most.
Nutrition Facts : Calories 202.1, Fat 6.7, SaturatedFat 4, Cholesterol 27.9, Sodium 228.3, Carbohydrate 30.6, Fiber 1.1, Sugar 3.2, Protein 4.6
BASIC SWEET BREAD DOUGH
When the King Arthur Flour traveling baking demos came to the Salt Lake City area I was so exited to learn how to make the perfect sweet breads. They gave everyone this great versatle recipe that can be made into cinnamon rolls, braids, sticky buns, monkey bread, and more.
Provided by Cupcake-Princess
Categories Yeast Breads
Time 20m
Yield 2 loaves
Number Of Ingredients 11
Steps:
- For the sponge: In a small bowl stir together water and sugar until sugar is dissolved. Stir in yeast and flour. Cover with plastic wrap and set aside until bubbly and active, about 10 to 15 minutes.
- For the dough: In a large bowl, mix together all of the sponge, yogurt, butter, eggs, sugar, salt, and vanilla or citrus zest. Add flour 1 cup at a time, mixing until the dough comes away cleanly from the sides of the bowl.
- Turn dough out onto a lightly floured surface and knead for about 5 minutes, until soft and pliable but not sticky. Let dough rest while you clean and grease the bowl. Finish kneading the dough until it's smooth, supple, and springy.
- Place the dough in a greased bowl, turn to coat all surfaces, cover with plastic wrap and let sit in a warm place for about 1 1/2 hours, or until doubled.
- Gently deflate the dough and shape into desired shapes. Cover with plastic wrap and let rise until doubled in bulk, about 35 to 45 minutes.
BASIC SWEET DOUGH
This sweet dough recipe takes advantage of this time saving ingredient to make pastries. I love adding a chocolate filling and braiding the dough. -Jenny Reece, Lowry, Minnesota
Provided by Taste of Home
Time 15m
Yield 1 recipe.
Number Of Ingredients 8
Steps:
- In a bowl, combine 2 cups flour, sugar, yeast and salt. In a saucepan, heat milk, butter and water to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg and remaining flour; beat until smooth. Shape into a ball. Do not knead. Cover and let rest for 10 minutes. Use for Braided Coffee Cake or Coffee Cake Ring.
Nutrition Facts : Calories 181 calories, Fat 7g fat (4g saturated fat), Cholesterol 34mg cholesterol, Sodium 160mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 1g fiber), Protein 4g protein.
SWEET BREAD RECIPE
This sweet bread recipe makes a beautiful, soft, lightly sweetened and buttery bread loaf that's delicious as a toast with your morning coffee or tea.
Provided by Marina | Let the Baking Begin
Categories Bread
Time 4h5m
Number Of Ingredients 12
Steps:
- Check the yeast: (see footnotes if you'd like to make this dough in the breadmaker)Dissolve 2 tsp of yeast with 1/2 cup milk and 1 tsp of sugar from the overall amount and leave in a warm location until frothy, about 10-15 minutes. If the mixture does not froth up and rise, discard the yeast and start over when you have a fresh batch of dried yeast.
- Combine all ingredients:Into a bowl of a mixer sift 3 cups of flour. Then add 1/3 cup sugar, remaining 1/2 cup warm milk, 4 egg yolks, 2 tbsp sour cream, 1 tbsp vanilla extract, and the risen yeast mixture. By hand, using a spoon or the hook of the mixer quickly mix the ingredients until a rough, shaggy mixture forms.
- Knead: Then, attach the hook back to the mixer and knead on low speed (speed 2 to 3 on a Kitchenaid mixer) for about 20 minutes or until the dough stops sticking to the side of the bowl, feels elastic, and is tacky to touch. If the dough is properly kneaded a small piece can be stretched into a see through "window" without tearing.Pro tip: Do not overknead past a point where the dough is elastic and stretchy. If the gluten is overworked it will tear, leaving you with a chunky dough that doesn't have the strength to hold a good rise of the dough.
- Add 3 oz of butter and 1/4 tsp of the salt and knead it into the bread until no streaks of butter are seen, (~5-7 minutes). Sometimes tearing the dough into chunks helps to incorporate the butter easier/faster.
- 1st Rise: Oil the sides of the bowl and the dough. Cover the bowl with a kitchen towel and leave in a warm place to rise until doubled in size, about 1.5 hours. Boil a cup of water in a microwave for several minutes. Remove the cup with water. Place the bowl with the dough in the warm microwave for the dough to rise. This gives the dough a nice warm place without being too hot.
- Shape: This recipe makes one large braid. To make two smaller sweet yeast bread loaves divide the dough into two, then shape two separate braids instead of one like the recipe instructs.Once risen, divide the dough into 3 equal pieces. Weighing the dough is the best way to divide the dough evenly. Next, roll each piece into a tight ball, then into a 20-inch log. If the dough is hard to stretch or it springs back too much, cover with a tea towel leave for 10-15 minutes. This will relax the gluten and make it easy to roll.Pinch the ends of the 3 strands together at one end, then braid them into a braid pinching the ends together as well. Now, tuck both ends of the braid underneath itself slightly to give it a better shape.
- 2nd Rise: Transfer the sweet yeast braids to a 12"x18" baking sheet pan. Space them evenly. Cover with a clean tea towel. Transfer to a warm place once again until the braid doubles in size.
- Prep before baking: Once doubled in size preheat the oven to 350F with the baking rack centered. Brush the braid with a whisked egg yolk and water and sprinkle with sesame seeds or poppy seeds if you wish. Applying the egg yolk mixture several times will give you a darker glaze once baked.
- Bake the braid for about 30-35 minutes or until the top is golden brown. You can also check for doneness with a thermometer. The center of the thickest part should register 195°F. If the top starts to brown before the inside registers 195F, loosely tent the sweet yeast bread with foil.Once baked, remove from the oven to a cooling rack and cool completely before cutting or eating.
Nutrition Facts : Calories 183 kcal, Carbohydrate 24 g, Protein 5 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 75 mg, Sodium 86 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
BEST BASIC SWEET BREAD
This easy, basic, yeast, sweet-bread recipe uses only eight ingredients and can be made into dinner rolls, cinnamon rolls or sticky buns.
Provided by IROCKET
Categories Breakfast and Brunch Breakfast Bread Recipes
Time 40m
Yield 12
Number Of Ingredients 8
Steps:
- In a small saucepan over medium heat, combine the milk, sugar and butter. Heat until slightly warm to the touch then remove from heat and stir in the yeast. Let stand until foamy, about 10 minutes.
- In a large bowl, stir together the flour and salt. Mix in the eggs, oil and the yeast mixture. Mix until dough pulls away from the sides of the bowl. Turn dough out onto a floured surface and continue to knead until the dough is smooth and elastic, about 10 minutes. Grease a large bowl with 1 tablespoon of oil. Place the dough into the bowl and turn once to coat. Cover and let stand in a warm place until double in size, about 1 hour.
- Use remaining oil to grease a cookie sheet or 9x13 inch pan. For plain rolls, punch down dough and divide into 12 equal pieces. Roll the pieces into balls and place them into the greased pan side by side. Let dough rise for 20 to 25 minutes, or until almost double. Preheat oven to 375 degrees F (190 degrees C).
- Bake for 20 to 25 minutes in the preheated oven, until rolls are golden brown.
Nutrition Facts : Calories 263.4 calories, Carbohydrate 38.7 g, Cholesterol 46.2 mg, Fat 9.1 g, Fiber 1.3 g, Protein 6.5 g, SaturatedFat 4.2 g, Sodium 154.5 mg, Sugar 6.7 g
BASIC RICH SWEET YEAST DOUGH
An old fashioned sweet dough recipe for coffee cakes, coffee bread, babka, buns, kolacky, rolls, and so on. Prepare 24 hours ahead of time. This rich dough needs the chilling and long rest period to produce a wonderful versatile dough. You may halve the recipe if you wish.
Provided by Julesong
Categories Yeast Breads
Time P1DT30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- (Icing may be doubled and used for any cake or bun icing).
- Dissolve yeast in 1/4 cup warm water and set aside until foamy.
- Heat milk, shortening, sugar and salt to melt shortening.
- Cool to warm and add yeast mixture, egg yolks and whole eggs.
- Beat well by hand.
- Gradually beat in by hand 6 cups of flour and the cardamom.
- Knead well on a floured surface only adding additional flour to make a smooth and elastic dough.
- Place dough in an oiled bowl, turn to coat with oil and cover and let rise double in volume.
- Punch down and cover dough and refrigerate overnight in large bowl.
- When ready to use, punch down and knead briefly to warm up dough.
- Use dough as you wish for coffee cakes, sweet breads, buns, etc.
- You may divide dough into 6 buns, or 4 equal pieces to make 4 small loaves or braids.
- If braiding, divide each piece into 3 loose strands and braid and tuck under ends.
- Brush with melted butter.
- Place on baking sheets/pans and let rise double in volume.
- Bake in a 350F oven about 30 minutes or golden and tested done.
- Remove from pans/baking sheet to cool on rack.
- Mix icing ingredients and drizzle over warm cake/bread.
- Yield: approx.
- 6 buns, 4 small braids, or 2 large loaves.
Nutrition Facts : Calories 1036.2, Fat 38.8, SaturatedFat 22.7, Cholesterol 279.1, Sodium 467.1, Carbohydrate 152.6, Fiber 3.9, Sugar 53.5, Protein 19.3
BASIC SWEET ROLL DOUGH FOR CINNAMON BUNS
This dough makes the best cinnamon rolls I have ever had, and family says it rivals "Cinnabons". This is a versatile sweet yeast dough that can be refrigerated overnight or baked the same day.
Provided by Recipe Baroness
Categories Yeast Breads
Time 1h39m
Yield 24 rolls, 24 serving(s)
Number Of Ingredients 8
Steps:
- in a large bowl, combine 2 cups flour, sugar, salt and yeast; blens well to mix. in small sauce pan heat water milk and butter until very warm (120-130 Degrees F.) Add warm liquid and egg to flour mixture. Blend at low speed until moistened. by hand add the other 3 cups of flour until dough pulls away from the sides of the bowl.
- On floured surface, knead in another 1 to 2 cups of flour until dough is smooth and elastic, about 8-10 minutes. place dough in greased bowl and let rise covered in a warm place, until doubled in size.abouy 45 to 60 minutes.
- Punch dough down and divide in half. Shape and bake dough as desired, I make cinnamon rolls with this dough.by rolling it out spreading melted butter on it and sprinkleing it with cinnamon sugar and rolling up to cut in 1inch slices.
- To make dough a day ahead, after first rise time, punch dough down and cover to refrigerate overnight.
BASIC BREAD DOUGH
My Mom made this basic dough all my life. She used it for dinner rolls, bread, and a wonderful breakfast roll we called Stickey's. She was a night-owl, doing her baking at night after we'd all gone to bed. There is no way to get ahead of 7-10 hungry kids when you are baking cookies, so she did her baking at night.
Provided by Joey Wolf
Categories Other Breads
Time 3h40m
Number Of Ingredients 7
Steps:
- 1. Pour water into stand mixing bowl, add yeast and salt. Let sit 10 min. Yeast should be foamy to prove it's working.
- 2. Add remaining ingredients.
- 3. Using the dough hook, mix for 7 minutes.
- 4. Turn dough out onto floured surface, knead for a few minutes until dough is smooth and elastic. (I do this more for my own pleasure, rather than necessity). Form dough into a large ball.
- 5. Oil a large mixing bowl, roll the dough ball to coat with the oil, cover with a damp towel and let rise until double in bulk. Usually an hour or so.
- 6. Punch dough down, separate into 2 equal portions, knead and shape into a flattish rectangle, fold in the short ends of your rectangle, then fold in the long sides, meeting the dough in the center and pinching to form a seam. (This step insures your bread will rise evenly and not go all wild on one side)Place bread into a prepared loaf pan seam side down. Do the same with the remaining dough. Cover and let rise again to 1/2 inch above the pan edge.
- 7. Place into a preheated 350*F oven, bake for 30 min. Take out baste top with butter, bake an additional 10 min.
- 8. Remove bread from oven, let sit in pan 10 min. on wire rack. Remove bread from pan onto wire wire rack. Cool completely before cutting....Yeah right, that never happens here. lol
- 9. Cool completely before wrapping.
BASIC SWEET DOUGH
Would be great with a nice stew, or soup. Came across this recipe in my cookbook, and sounds very nice and easy to make. Tell me what you think. Enjoy
Provided by Anna P.
Categories Breads
Time 1h45m
Yield 24 equal pieces
Number Of Ingredients 9
Steps:
- Dissolve 1 tsp.
- sugar in warm water in large bowl.
- Sprinkle in yeast.
- Let stand 10 minutes, then stir well.
- Heat milk to lukewarm.
- Stir in 1/4 cup sugar and salt.
- Add lukewarm milk mixture, butter,egg and 1 cup flour to dissolved yeast mixture.
- Beat for 3 minutes.
- Stir in about 3 cups remaining flour gradually.
- If necessary, add more flour to make a soft dough which leaves sides of bowl.
- Turn out onto lightly floured board.
- Knead dough, adding more flour as necessary, until dough is smooth, elastic and no longer sticky (about 5 minutes).
- Place in lightly greased bowl.
- Turn dough to grease top.
- Cover with greased waxed paper and tea towel.
- Let rise in warm place until doubled (about 1 hour).
- Punch down.
- Turn out onto lightly floured board and round up into a ball.
- Cover and let rest 10 minutes.
- Shape and prepare according to one of the following variations.
- (These variations can also be made with Basic White Bread dough).
- Dinner Rolls: Divide each portion of prepared dough into 16-24 equal pieces depending on size of buns desired.
- Shape into balls and flatten slightly.
- Place on greased baking sheet or in muffin cups.
- Cover with a tea towel and let rise in warm place until doubled (about 30 minutes) Bake at 375F for 12-15 minutes or until golden.
- Brush with melted butter, if desired, for soft shiny crust.
- Pan Rolls; Divide each portion of dough into 16 equal pieces.
- Shape into balls.
- Place balls, almost touching, in rows, in a greased 8" square pan.
- Cover and let rise as above.
- Bake at 375F for 25-30 minutes.
- or twin rolls, Cloverleaf rolls, Cresents, Parkerhouse Rolls, knots and posies.
Nutrition Facts : Calories 90.8, Fat 2.5, SaturatedFat 1.5, Cholesterol 14.8, Sodium 117.3, Carbohydrate 14.6, Fiber 0.5, Sugar 2.3, Protein 2.2
Tips:
- Make sure all ingredients are at room temperature before starting. This will help the dough come together more easily and result in a more even bake.
- Use a stand mixer fitted with the dough hook attachment to make the dough. This will save you time and energy, and it will also help ensure that the dough is mixed evenly.
- Be patient when kneading the dough. It may take a few minutes for the dough to come together and become smooth and elastic. Don't be tempted to add more flour if the dough is sticky. Just keep kneading and it will eventually come together.
- Let the dough rise in a warm, draft-free place until it has doubled in size. This will take about 1 hour.
- Shape the dough into whatever shape you like. You can make a loaf, rolls, or even cinnamon buns.
- Bake the bread at the temperature and for the time specified in the recipe. Check the bread for doneness by inserting a toothpick into the center. If the toothpick comes out clean, the bread is done.
Conclusion:
Sweet bread is a delicious and versatile treat that can be enjoyed for breakfast, lunch, or dinner. With a few simple ingredients and a little bit of time, you can make your own sweet bread at home. So what are you waiting for? Give one of these recipes a try today!
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