Rich sweet dough

Rich sweet dough

By
From
The Margaret Fulton Cookbook
Photographer
Geoff Lung

This dough, made by an easy method that requires no kneading, makes a rich, tender bread with a flaky texture. It can be prepared up to 3 days before baking, and stored in the refrigerator. It is used for sweet buns and coffee cakes.

Ingredients

Quantity Ingredient
3/4 cup milk
1/2 cup sugar
2 teaspoons salt
125g butter
1/2 cup warm water
1 egg
7g dry yeast
4 cups plain flour

Method

  1. Scald the milk and stir in the sugar, salt and butter. Cool to lukewarm. Pour the warm water into a large, warm bowl. Stir in lukewarm milk mixture, beaten egg, yeast and half the sifted flour. Beat vigorously until smooth. Stir in remaining flour to make a stiff batter. Cover tightly with cling wrap or foil. Chill dough at least 2 hours, or up to 3 days. Shape and bake as described in the following recipes.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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