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Sweet Dough

Author
JWU College of Culinary Arts

Recipe ID
C00700

Ingredients
US standard
Metric
Granulated sugar
1 lb 10 oz
18%
Dry milk solids (DMS)
9 oz
6.25%
Salt
2 oz
1.4%
All purpose shortening
1 lb 10 oz
18%
Whole eggs
1 lb 10 oz
18%
Water
3 lb 12 oz
44%
Pure vanilla extract
1.5 oz
1%
Lemon extract
1.5 oz
1%
Egg yellow color
5 drops
Compressed yeast
14.5 oz
10%
Bread flour (sifted)
9 lb
100%
Totals
19lb 6.5 oz
217.65%
Mixing Method: Modified straight dough
Preparation
  1. Gather all the ingredients and equipment.
  2. Calculate final dough temperature for 72°F.
  3. Place the first four ingredients into a mixing bowl and cream well using the flat paddle attachment.
  4. Add eggs slowly, scraping bowl and implement down several times.
  5. Change flat paddle for a dough hook.
  6. Add the next 5 ingredients, scraping down the bowl well.
  7. Add the sifted bread flour and mix on speed two until a smooth cohesive dough is obtained, about 15 to 18 minutes.
  8. Remove dough from bowl and place on a floured, parchment-lined sheets tray. Cover dough well with plastic wrap and refrigerate over night.
  9. Remove from the refrigerator onto a floured surface, punch and give a three fold. Cover with plastic and all to proof for approximately one hour.
  10. Prepare desired products. Example. Cinnamon Rolls, Sticky Buns, Coffee Rolls
  11. Proof final products at 95°F with 75% humidity until almost double in size.
  12. Bake at 360°F for 15 to 30 minutes, depending on product type and size.