Description
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.
Ingredients
- 1 cup milk
- 8 cups sifted all-purpose flour
- 1 ¼ cups cold water
- 2 (0.6 ounce) cakes compressed fresh yeast
- 2 teaspoons salt
- ½ cup white sugar
- 4 tablespoons shortening
- 2 eggs
- 2 tablespoons melted shortening
Instructions
- Scald milk in a medium saucepan. Add cold water to scalded milk. Remove 1/4 cup liquid; mix yeast into liquid when cooled to lukewarm. To liquid in saucepan
- add salt
- sugar
- shortening
- and eggs. Add dissolved yeast to saucepan. Mix well.
- Sift and measure the flour into a large bowl. Make a well in the flour
- and pour the liquids into the well. Stir with a large wooden spoon until liquid disappears.
- With one hand
- mix dough in bowl using swinging rotary motion. Gradually form dough into smooth ball
- then knead in bowl for 2 minutes. Brush top with melted shortening. Cover
- and allow dough to rise at room temperature until doubled in bulk
- about 2 hours.
- Punch down dough. Use dough for any sweet bread recipe.
Prep Time: 25 mins
Cook Time: 25 mins
Total Time: 2 hrs 50 mins
Servings: 48