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| |
| All Purpose White Flour |
22 ounces |
| Sugar |
6 ounces |
| Salt |
12 grams |
| Dry Milk Powder |
1 ounce |
| Eggs - Large |
2 |
| Yeast - Instant |
10 grams |
| Water (105°F) |
9 ounces |
| Unsalted Butter |
4 ounces (melted) |
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| Start the yeast in the warm water, if required. |
| Using the dough hook mix the ingredients into
a soft dough. Mix on medium speed for 14-18 minutes until dough starts to clean up the sides. |
| Scrape the bowl down, cover and allow to sit in a warm place for 30 minutes. Scrape the dough out onto a lightly floured tray or cookie sheet. Cover with plastic wrap and place in your refrigerator. Chill several hours. |
| This dough is ready to be used for cutting yeast raised donuts, cinnamon rolls and Danish pastry (by layering the dough with butter or margarine). |
| Sweet dough formula can be varied from what is considered 'rich' (this formula) to 'lean' a version containing half the butter, milk, sugar and egg. Covered dough stores well refrigerated for +2 days. |
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