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
- milk: 1 cup
- sifted all-purpose flour: 8 cups
- ¼ cups cold water: 1 piece
- cakes compressed fresh yeast: 2 piece (0.6 ounce)
- salt: 2 tsp
- white sugar: 0.5 cup
- shortening: 4 Tbsp
- eggs: 2 piece
- shortening: 2 Tbsp (melted)
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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Punch down dough. Use dough for any sweet bread recipe.
