Basic Sweet Dough Recipe

Sweet dough is an essential recipe in every baker’s kitchen, perfect for a wide variety of baked goods like cinnamon rolls, sweet bread, or even sticky buns. This step-by-step guide will show you how to make a sweet dough that is soft, fluffy, and versatile. Start by activating the active dry yeast. In a small bowl, mix the lukewarm water (about 100°F or 38°C) with 1 tablespoon of granulated sugar.

Stir in the yeast and let it sit for 5-10 minutes until it becomes foamy. This step ensures that your yeast is alive and ready to work, making your sweet dough rise properly. In a large mixing bowl, whisk together the all-purpose flour, remaining granulated sugar, and salt. Make a well in the centre of the dry ingredients. This will help integrate the wet ingredients smoothly into your sweet dough. In a separate bowl, whisk together the lukewarm milk, softened unsalted butter, and room-temperature egg.

Make sure the milk is not too hot, as it could kill the yeast, preventing your sweet dough from rising. Pour the wet ingredients and the activated yeast mixture into the well of the dry ingredients. Mix until a soft dough forms. You can use a stand mixer with a dough hook attachment or mix by hand using a wooden spoon until the dough starts to come together. Transfer the dough to a lightly floured surface and knead it for about 8-10 minutes until it becomes smooth and elastic. If you’re using a stand mixer, knead on medium speed for about 5-6 minutes.

The dough should be soft but not sticky, which is key for achieving that perfect, airy texture in your sweet baked goods. Place the dough in a greased bowl, turning it once so that the top is also lightly greased. Cover the bowl with a damp cloth or plastic wrap, and let it rise in a warm, draft-free area for about 1 to 1.5 hours, or until it has doubled in size. This rising time allows the sweet dough to develop its structure and flavour. Once the dough has doubled in size, punch it down gently to release the air.

Transfer it back to your floured surface and shape it according to the type of sweet treat you want to make. You can roll it into balls for dinner rolls, flatten it for cinnamon rolls, or braid it for a beautiful sweet bread loaf. After shaping, let the dough rise again for about 30 minutes until puffy. This second rise is essential for achieving a light and fluffy texture, making your sweet dough recipes taste like they came from a professional bakery.

Preheat your oven to 350°F (175°C). Bake the shaped dough for 20-25 minutes or until golden brown, depending on the specific form you’ve chosen. When the bread or rolls sound hollow when tapped on the bottom, they are ready. Let your sweet dough creations cool on a wire rack before serving. This will help them set properly and prevent the interior from becoming soggy.