Basic Sweet Dough

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Most Helpful Positive Review

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

—ALYCE

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Most Helpful Critical Review

Nov 29, 2010

I had to add a few more cups flour to even form a dough, and the dough was still super sticky. Thanks anways.

—RALWATTAR

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24 Ratings

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

—BILL AXTELL

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Oct 26, 2009

very good. i halved this recipe. used butter instead of the shortening and used one packet of instant yeast. after it rose i deflated and rolled it out like you would when youre going to make cinnamon rolls. then spread a layer of cream chease (8oz)that was mixed with 2 T of sugar and 3/4 to 1 tsp of vanilla extract. then on top of that layer i spread some raspberry filling i had made by putting 2 cups frozen raspberries, 2 T lemon juice 1/3 cup sugar and 1/3 cup corn starch in a saucepan and simmer for 15 min. then let cool completely. rolled it up formed into a ring then made cuts with a knife 3/4ths of the way to the inside of the ring. let rise and sprinkle with streusal topping and cook till golden brown at 375. you can do anything with this dough! thanks

—apurpleocean

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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.

—AMBLING

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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

—AMANDAWARD

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Aug 16, 2003

Very light and sweet; delicious!

—KARLA B.

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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.

—miki

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Nutrition

Calories
104 kcal
5%

Carbohydrates
18.4 g
6%

Cholesterol
9 mg
3%

Fat
2.1 g
3%

Fiber
0.6 g
2%

Protein
2.6 g
5%

Sodium
103 mg
4%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Basic Sweet Dough

Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
** Calories: 104
** Calories from Fat: 19

% Daily Value *
** Total Fat 2.1g 3 %
** Saturated Fat 0.6g 3 %
** Cholesterol 9mg 3 %
** Sodium 103mg 4 %
** Potassium 37mg 1 %
** Total Carbohydrates 18.4g 6 %
** Dietary Fiber 0.6g 2 %
** Protein 2.6g 5 %
** Sugars 2.4g
** Vitamin A < 1 %
** Vitamin C < 1 %
** Calcium 1 %
** Iron 10 %
** Thiamin 18 %
** Niacin 14 %
** Vitamin B6 1 %
** Magnesium 2 %
** Folate 25 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.