"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." — Carol
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sifted all-purpose flour
1 1/4 cups
2 (0.6 ounce) cakes
compressed fresh yeast
I baked bread at 350 and this was a good temperature for the mix since so temperature was given. Bread is excellent. Alyce
I had to add a few more cups flour to even form a dough, and the dough was still super sticky. Thanks anways.
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
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
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.
I made several things out of this dough I must say this is a very good cinnamon roll dough I was very impressed
Very light and sweet; delicious!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Basic Sweet Dough
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
** Calories: 104
** Calories from Fat: 19
Watch how to knead dough by hand with these simple step-by-step instructions.
Use a bread machine to make fast work of this tasty dough. Yum!
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