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Basic Sweet Dough

Almost every European country has developed it’s own speciality yeast bakes based on a variation of sweet dough. Be sure to have a look at the delicious variations made from the basic sweet dough here.

2 x  8 g sachets instant yeast
4 x 250 ml cake flour
500 ml mildly lukewarm milk
125 ml sugar
125 ml butter or margarine
5 ml salt
2 large eggs
10 ml vanilla essence
± 500 ml extra flour

  1. Mix the yeast with the first measure of flour.
  2. Add all the remaining ingredients except the extra flour and mix well.
  3. Add sufficient of the remaining flour gradually to form a dough which is quite soft but no longer sticky and knead the dough 3 to 4 minutes in the bowl of an electric mixer with the dough hook or turn out onto a floured surface and knead 5 to 6 minutes with floured hands until smooth and elastic.
  4. Return the dough to a floured bowl, cover and allow to rise about an hour or until completely doubled.
  5. Knead down and continue as explained for the individual recipes.

In most cases only ½ recipe of the dough is required for the speciality cakes made, leaving the other half for another product or a plain sweet loaf or buns as explained below.

Dough Knots

1/2 recipe Basic Sweet dough, risen and punched down lightly
125 ml melted butter
125 ml sugar
10 ml cinnamon

  1. Divide the dough into gholf ball size portions and roll each portion into a rope about 10 cm in length.
  2. Place the meted butter and combined sugar and cinnamon onto two plates and roll each rope of dough in the butter and then into the cinnamon sugar.
  3. Tie into knots and place onto a baking tray. Allow to rise until almost doubled and bake at 180°C for about 18 to 20 minutes until firm and cooked through but not too dry.
  4. Allow to cool and serve as is or buttered if preferred.

Recipe by Carolié de Koster from Art Of Cooking page 848.