Basic sweet rich dough

Basic sweet rich dough

By
From
Baking
Serves
16
Photographer
Vanessa Levis

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
600g plain flour
a large pinch salt
3/4-1 cup milk
125g butter
30g compressed yeast
or 14g dry yeast
110g caster sugar
2 eggs, beaten

Method

  1. Sift the flour with the salt into a large bowl. Stir in the dry yeast, if using.
  2. Heat 3/4 cup of the milk to lukewarm, add the butter and allow to melt, then add the compressed yeast, if using, and stir until dissolved. Mix in the sugar and beaten eggs.
  3. Make a well in the flour, pour in the milk mixture and stir until smooth, first with a wooden spoon and then with your hand. Add more warm milk if necessary to make a soft dough. When the dough comes away cleanly from the sides of the bowl, turn it onto a floured work surface and knead until smooth and elastic. Only add a little more flour if the dough is too soft to knead.
  4. Place the dough in a greased bowl and turn the dough over in the bowl so it is lightly greased. Cover with a damp cloth and leave it to rise in a warm place for 45–50 minutes or until doubled in bulk. Knock back the dough, pull the sides to the 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 1/2 quantity Basic sweet rich dough. Leave to rise in a warm place until doubled in bulk. Pinch off bits of dough and form into 2.5 cm balls. Knead the 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 180°C oven for 30–35 minutes. Serves 8.

    Cloverleaf rolls

    Use 1/2 quantity Basic sweet rich dough. Leave to rise in a warm place until doubled in bulk. Shape risen dough into walnut-sized balls. Grease muffin tins and put three 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 200°C oven for about 15 minutes. Makes 12–18.

    Crescents

    Use 1/2 quantity Basic sweet rich dough. Leave to rise in a warm place until doubled in bulk. Roll out the dough to the size of a dinner plate. Spread with softened butter and sprinkle with poppy seeds or sesame seeds. Cut into eight wedges and roll up each from the widest edge towards the point. Stretch 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 doubled in size. Brush with beaten egg or milk and sprinkle over a few poppy seeds or sesame seeds. Bake in a preheated 230°C oven for 10–15 minutes or until the rolls are golden. Makes 8.
Tags:
baking
bakery
margaret
fulton
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