Basic sweet rich dough

Basic sweet rich dough

By
From
Encyclopedia of Food and Cookery

This basic dough makes many different loaves, rolls and twists of any size or shape you wish. Add spices, fruits, cherries or nuts; brush with melted butter and sprinkle with cinnamon and sugar before baking, or bake, cool and drizzle over some glacé Icing.

Ingredients

Quantity Ingredient
675g plain flour
large pinch salt
190-250ml milk
125g butter
30g compressed yeast
115g caster sugar
2 eggs, beaten

Method

  1. Sift flour with salt into a large bowl. Heat 190 ml milk to lukewarm, add butter and allow to melt, then add to yeast and stir until dissolved. Mix in sugar and beaten eggs.
  2. Make a well in flour, pour in milk mixture and stir until smooth, first with a wooden spoon and then with the hand. Add more warm milk if necessary to make a soft dough. When the dough comes away cleanly from sides of bowl, turn onto a floured work surface and knead until smooth and elastic. Only add a little more flour if dough is too soft to knead.
  3. Place dough in a greased bowl and turn dough over in bowl so it is lightly greased all over. Cover with a damp cloth and leave to rise in a warm place for 45–50 minutes or until doubled in bulk. Knock back dough, pull sides to centre, turn over, then cover and allow to rise again for 30 minutes before shaping and baking.

Ways to use basic sweet rich dough:

  • Sugarplum ring: Use ½ quantity basic sweet rich dough. Leave to rise in a warm place until doubled in bulk. Pinch off bits of dough and form into balls about 2.5 cm in diameter. Knead balls lightly on a floured work surface. Roll balls of dough in melted butter, then in a mixture of brown sugar and cinnamon and place in a greased 20 cm ring tin. Leave a little space between each to allow for rising. Cover with a floured, damp cloth and allow to rise in a warm place until almost doubled in bulk. Sprinkle over chopped walnuts or almonds. Bake in a preheated moderate oven (180°C) for 30–35 minutes.

    Cloverleaf rolls: Use ½ quantity basic sweet rich dough. Leave to rise in a warm place until doubled in bulk. Shape risen dough into small walnut-size balls. Grease muffin or patty tins and put 3 balls of dough in each. Cover and let rise in a warm place for 30–45 minutes or until doubled in bulk. Brush rolls with milk or beaten egg and bake in a preheated hot oven (200°C) for about 15 minutes. Makes 12–18.

    Crescents: Use ½ quantity basic sweet rich dough. Leave to rise in a warm place until doubled in bulk. Roll out dough to the size of a dinner plate. Spread with softened butter, and sprinkle with poppy seeds or sesame seeds. Cut into 8 wedges, and roll up each wedge from the widest edge towards the point. Stretch the dough gently and shape into a crescent. Place crescents well apart on a greased baking tray. Cover with a cloth and allow to rise in a warm place until the rolls double in size. Brush with a little beaten egg or milk and sprinkle over a few poppy seeds or sesame seeds. Bake in a preheated very hot oven (230°C) for 10–15 minutes or until the rolls are golden. Makes 8.
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