Decadent Sweet Yeast Dough
This Decadent Sweet Yeast Dough is a cherished recipe that finds its roots in old-fashioned baking traditions. Perfect for an array of delightful treats such as coffee cakes, rich babka, pillowy buns, and festive kolacky. With a preparation time that spans 24 hours, this dough requires a long rest period in the refrigerator, which allows the flavors to develop fully, resulting in an incredibly versatile and flavorful base. Whether you're planning a special morning brunch or a festive gathering, this dough can be shaped and filled according to your favorite recipes. The optional addition of ground cardamom and finely grated coconut amplified the aromatic flavor profile, making it a standout choice for any occasion.
6
Servings
N/A
Calories
15
Ingredients
Ingredients
Butter
1/2 lb (Softened (2 sticks))
Salt
1/2 teaspoon (N/A)
Milk
1 1/4 cups (Heated)
Sugar
1 cup (N/A)
Flour
6-8 cups (All-purpose)
Active dry yeast
2 packages (Dissolved in warm water)
Water
1/4 cup (Warm)
Egg yolks
4 (N/A)
Whole eggs
2 (N/A)
Ground cardamom
1 teaspoon (Optional)
Powdered sugar
1 cup (For icing)
Water (for icing)
1 tablespoon (N/A)
Cream
1 tablespoon (More if needed to thin)
Rum extract or vanilla extract
1 teaspoon (N/A)
Finely grated coconut
2 tablespoons (Optional)
Instructions
1
1. Start by dissolving 2 packages of active dry yeast in 1/4 cup of warm water. Let it sit for about 10 minutes until it becomes foamy. This indicates that the yeast is active.
2
2. In a saucepan, heat 1 1/4 cups of milk, 1/2 lb of butter, 1 cup of sugar, and 1/2 teaspoon of salt over medium heat until the butter melts. Allow the mixture to cool until it's warm but not hot.
3
3. Once cooled, mix in the foamy yeast mixture, 4 egg yolks, and 2 whole eggs. Blend well by hand until fully combined.
4
4. Gradually add in 6 cups of flour and 1 teaspoon of ground cardamom (if using) while mixing by hand until the dough begins to come together.
5
5. Transfer the dough to a floured surface and knead until it is smooth and elastic. Add more flour as needed, but avoid adding too much to keep the dough rich.
6
6. Place the kneaded dough into an oiled bowl, turning it to coat with oil. Cover with a clean cloth or plastic wrap, and let it rise in a warm place until it doubles in volume, about 1-2 hours.
7
7. Once risen, punch down the dough gently, cover it again, and then refrigerate overnight to deepen the flavor and improve texture.
8
8. When ready to use, remove the dough from the refrigerator and punch it down again. Knead briefly to warm it up.
9
9. Divide the dough according to your desired shape: between 6 buns, 4 braids, or 2 large loaves. For braids, separate each piece into 3 strands, braid them, and tuck the ends under.
10
10. Place the shaped dough on greased baking sheets, brush with melted butter, cover lightly, and let rise again until doubled, about another hour.
11
11. Preheat your oven to 350°F (175°C). Bake in the oven for about 30 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
12
12. Allow the baked goods to cool on a wire rack. While still warm, mix the icing ingredients (1 cup powdered sugar, 1 tablespoon water, 1 tablespoon cream, and 1 teaspoon rum or vanilla extract) and drizzle over the top. Optionally, sprinkle with finely grated coconut for added flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Decadent Sweet Yeast Dough?
It is a rich, versatile base for various sweet treats like coffee cakes, babka, and festive kolacky, rooted in old-fashioned baking traditions.
What types of baked goods can I make with this dough?
This dough is perfect for coffee cakes, rich babka, pillowy buns, festive kolacky, braids, and large loaves.
How long does the total preparation process take?
The preparation spans approximately 24 hours, primarily due to a long rest period required in the refrigerator.
Why does the dough need to be refrigerated overnight?
Refrigerating the dough overnight allows the flavors to develop fully and improves the overall texture.
How do I activate the yeast for this recipe?
Dissolve 2 packages of active dry yeast in 1/4 cup of warm water and let it sit for about 10 minutes until it becomes foamy.
What ingredients are heated in the saucepan?
Milk, butter, sugar, and salt are heated together until the butter melts.
How much butter is required?
The recipe calls for 1/2 lb of butter, which is equivalent to two sticks.
How many eggs are needed for the dough?
The recipe requires 4 egg yolks and 2 whole eggs.
What is the recommended amount of flour?
The recipe uses between 6 to 8 cups of all-purpose flour.
What optional aromatics can be added?
Ground cardamom can be added to the dough, and finely grated coconut can be used as a topping.
How long should the first rise take?
The dough should rise in a warm place until it doubles in volume, which typically takes 1 to 2 hours.
What should I do after the dough rises the first time?
Punch the dough down gently, cover it, and refrigerate it overnight.
How do I prepare the dough after taking it out of the refrigerator?
Punch it down again and knead it briefly to warm it up before shaping.
How many buns can this recipe make?
The dough can be divided to make 6 large buns.
How many braids can I make from one batch?
The recipe can be divided into 4 braids.
How do I shape a braid?
Separate a piece of dough into 3 strands, braid them together, and tuck the ends under.
Can I make large loaves with this dough?
Yes, the recipe can be divided into 2 large loaves.
What do I apply to the shaped dough before the final rise?
Brush the shaped dough with melted butter before letting it rise again.
How long is the second rise after shaping?
The shaped dough should rise for about another hour until it has doubled in size.
What is the baking temperature for the dough?
The oven should be preheated and the dough baked at 350 degrees Fahrenheit (175 degrees Celsius).
How long does the dough bake in the oven?
Bake for about 30 minutes, or until the dough is golden brown.
How do I check if the bread is finished baking?
The bread is done when a toothpick inserted into the center comes out clean.
What ingredients are in the icing?
The icing consists of powdered sugar, water, cream, and either rum or vanilla extract.
When should the icing be applied?
The icing should be drizzled over the baked goods while they are still warm.
What is the purpose of adding cream to the icing?
The cream is used to thin the icing to the desired consistency.
Is the coconut topping mandatory?
No, the finely grated coconut is an optional addition for extra flavor.
What type of flour is recommended?
All-purpose flour is recommended for this recipe.
How many servings does this recipe yield?
The recipe is calculated to provide approximately 6 servings.
Can I use vanilla instead of rum extract?
Yes, you can use either 1 teaspoon of rum extract or 1 teaspoon of vanilla extract for the icing.
What is the texture of the finished dough?
The dough is smooth, elastic, and rich, resulting in a flavorful and pillowy baked good.