Wednesday, June 24, 2009

My Sweet Yeast Dough

It's taken me quite a while to find an all purpose yeast dough that I like. Well, I finally settled on one. This is a recipe that I've been tweaking for a while now. It's not to say that I won't continue tweaking, but I'm happy with it for now. Using vegetable oil instead of butter makes this dough a bit healthier and it also makes the softest, silkiest dough. Indeed, this dough is extremely supple and a dream to roll out. Try for yourselves. Use this for Cinnamon Buns or Chocolate Buns, babka, and any of a million other applications that your imagination brews.

My Sweet Yeast Dough
1 cup milk
2 large eggs
1/3 cup vegetable oil
1 tsp vanilla
4 1/2 cups flour, or more as needed
3/4 teaspoons salt
1/2 cup sugar
1 tbsp instant yeast
Place all of the ingredients, except the flour, into a large bowl.Whisk thoroughly. Begin adding flour a bit a time,and stir until a shaggy dough is formed and all of the flour is moistened.Turn the dough out onto a well floured surface.
Knead until the dough is smooth and silky.

Place in a bowl to rise for about 45 minutes to an hour. The dough will not double but it will puff slightly. Don't be alarmed by this- the amount of sugar and fat in the dough prohibits the rise. If you choose, use specially designed osmotolerant yeast. Proeed with the desired recipe.

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