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Basic Sweet Dough
SUBMITTED BY:
Carol
PHOTO BY:
miki
"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."
RECIPE RATING:
Read Reviews
(9)
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PREP TIME
25 Min
COOK TIME
25 Min
READY IN
2 Hrs 50 Min
Original recipe yield 4 dozen rolls or 4 fancy breads
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 cup milk
8 cups sifted all-purpose flour
1 1/4 cups cold water
2 (0.6 ounce) cakes compressed fresh yeast
2 teaspoons salt
1/2 cup white sugar
4 tablespoons shortening
2 eggs
2 tablespoons melted shortening
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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.
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REVIEWS
Reviewed on Dec. 31, 2003 by ALYCE
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ALYCE
Dec. 31, 2003
I baked bread at 350 and this was a good temperature for the mix since so temperature was given. Bread is excellent. Alyce
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24 users found this review helpful
I baked bread at 350 and this was a good temperature for the mix since so temperature was...
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Reviewed on Oct. 15, 2003 by BILL AXTELL
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BILL AXTELL
Oct. 15, 2003
After making a double batch of Carol's recipe I found that the ingredients and qtys worked very well together and produced a very good elastic dough just right for braiding. My wife said it was the best bread she had ever tasted. It makes the best toast too. Bill Axtell 11/25/01
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16 users found this review helpful
After making a double batch of Carol's recipe I found that the ingredients and qtys worked...
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Reviewed on Aug. 16, 2003 by KARLA B.
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KARLA B.
Aug. 16, 2003
Very light and sweet; delicious!
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11 users found this review helpful
Very light and sweet; delicious!
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Reviewed on Aug. 16, 2003 by WHITMUR
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WHITMUR
Aug. 16, 2003
wow! I like it
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10 users found this review helpful
wow! I like it
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Reviewed on Nov. 26, 2003 by AMANDAWARD
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AMANDAWARD
Nov. 26, 2003
I made several things out of this dough I must say this is a very good cinnamon roll dough I was very impressed
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4 users found this review helpful
I made several things out of this dough I must say this is a very good cinnamon roll dough I...
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Reviewed on Feb. 28, 2006 by
Lenora.C.
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Lenora.C.
Feb. 28, 2006
Easy recipe to make. Taste was pretty good too!
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3 users found this review helpful
Easy recipe to make. Taste was pretty good too!
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Reviewed on Jan. 24, 2008 by
miki
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miki
Jan. 24, 2008
This is one of the best sweet doughs I've ever used. I have been looking for a really good sweet dough recipe for years and have finally found the "one". We are eastern European and my grandmother used to make a cake called cocosh. It's basically a sweet yeast dough that is filled with chocolate, rolled and baked in log form. The other more common known version is with poppy seed filling sometimes called mohn roll. This dough was perfect! Baked up light, fluffy and soft. Very simple to make and even easier to work with. Thank you so much for this recipe. I can't wait to try and make a challah with it.
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2 users found this review helpful
This is one of the best sweet doughs I've ever used. I have been looking for a really good...
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Reviewed on Dec. 24, 2006 by
AMBLING
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AMBLING
Dec. 24, 2006
Had this in my Fleischman's Recipe book from years ago. When I went to bake this year . . everything is geared toward fast rising dry yeast. this is an old recipe, like the one I followed for years . . except I add all milk. Lets go back to the basics.
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2 users found this review helpful
Had this in my Fleischman's Recipe book from years ago. When I went to bake this year . ....
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Reviewed on Sep. 11, 2005 by Emily E
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Emily E
Sep. 11, 2005
This was so easy! after i punched it down i used it for apple dumplings and the were so yummy! The apple dumplings recipe was Apple Dumplings 1
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2 users found this review helpful
This was so easy! after i punched it down i used it for apple dumplings and the were so yummy!...
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