Make ahead sweet dough
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|1/2 c||buttermilk, warmed|
|1/2 c||milk, warmed|
|1||eggs (you can use 2 for extra rich dough)|
|2 Tbsp||butter, melted|
|3 1/4 c||flour, maybe more|
|1 Tbsp||yeast, scant|
|lemon zest, optional|
Garden Grove, CA (pop. 170,883)
Member Since Feb 2011
I make this dough in big batches on Saturday night, then get it out early on Sunday morning to make into monkey bread, cinnamon rolls, danishes with cream cheese or fruit or anything that the mood strikes.I will give the smaller recipe here. Basically just mix, wrap and chill until ready.
Warm the milks, not too much. Not over 110 degrees. Whisk in the melted butter and eggs.
Whisk together the flour, salt, yeast and sugar, then add to the liquid ingredients. You will probably have to add flour a tablespoon at a time if it is too sticky. I sometimes use my Kitchen Aid mixer to pull it all together, adding flour until it is tacky, not sticky.
Pull out of the bowl and put into a large food grade plastic bag like an old loaf bag (or two doubled up). Ziploc bags do not allow enough room to raise. Or put it into a large bowl and cover well. Set it in the fridge until morning.
Take the dough out. You do not have to wait until it is room temp to start working it. Your hands will help warm it up. So, deflate and either start rolling it out or cut into portions to make whatever you want to with it. It may take about an hour to rise. Just remember, sweet dough does not have to rise as much as bread dough to be ready to bake. Just as long as it looks puffy.