The French Pastry Chef
Base Formulas
space
Open MenuMain Menu
Open MenuSmall Tarts
Open MenuLarge Tarts
Open MenuParfait Dishes
Open MenuFrozen Molded
Open MenuTranche Cakes
Open MenuPetits Fours
Open MenuSmall Cakes
Open MenuLarge Cakes
Open MenuHoliday Cakes
Open MenuSmall Pastries
Open MenuPate a Choux
Category Feature
spaceBase Formulas (24)
spaceSweet DoughThe Most Popular item in this Category
spacePastry Cream
spacePate Choux
spaceBavairan Cream
spaceButtercream
spaceFondant
spaceSyrup
spaceFrangipan
spacePastry-Buttercream
spaceApricot Glaze
spacePate Brioche
spacePuff Pastry
spacePate Sucre
spacePate Croissant
spaceWhipped Cream
spaceVanilla Flan
spaceGanache
spaceLemon Creme
spaceCream Cheese Icing
spaceApple Filling
spaceFabrication Ganache
spaceCinnamon Bark
spaceDecor Meringue
spacePate Freuiteage
space~~end of category~~
Open MenuViennoiserie
Open MenuNew Boulangerie
Open MenuEmpty Shells
Open MenuIces-Sorbets
Open MenuNo Sugar Added
 
Available now on CD-rom. Helps you create French pastries in your home. 200 recipes. Each pastry has a color photo and step-by-step instructions.
Sweet Dough

This all purpose sweet dough is good for sweet rolls, cinnamonn raisin rolls, donuts, danish pastries and such. A very good all purpose formula. Assorted sweet goods below include - yeast raised glazed donuts & custard filled long johns.



Category:
Base Formulas
Serving Size:
44 ounces
Difficulty Level:
Advanced
Photo Gallery:
No
Storage Factor:
Covered - Chill

 Sweet Dough - Base Formulas Category
| Sweet Dough |


Ingredients Required: Sweet Dough



  Ingredient Quantity
1. All Purpose White Flour 22 ounces
2. Sugar 6 ounces
3. Salt 12 grams
4. Dry Milk Powder 1 ounce
4. Eggs - Large 2
5. Yeast - Instant 10 grams
6. Water (105°F) 9 ounces
7. Unsalted Butter 4 ounces (melted)



Preparation Instructions: Sweet Dough





100 free samples remaining.
Buy the cookbook for just 6.95



© by The French Pastry Chef
2000-2016 All Rights Reserved
Made in USA