This versatile dough is ideally made in a stand mixer, but a food processor works surprisingly well, too.
Ingredients
Makes 1 pound 10 ounces
Step 1
Heat milk in a small saucepan over medium heat or in a microwave until an instant-read thermometer registers 110°F-115°F. Transfer milk to a 2-cup measuring cup; stir in 1 tablespoon sugar. Sprinkle yeast over milk and whisk to blend. Let sit until yeast is foamy, about 5 minutes. Add eggs; whisk until smooth.
Step 2
Combine remaining 4 tablespoons sugar, flour, and salt in the bowl of a stand mixer fitted with a dough hook. Add milk mixture. With mixer running, add 1/2 cup room-temperature butter, 1 piece at a time, blending well between additions. Mix on medium speed for 1 minute. Knead on medium-high speed until dough is soft and silky, about 5 minutes.
Step 3
Brush a medium bowl with some melted butter; place dough in bowl. Brush top of dough with remaining melted butter; cover with plastic wrap. (If makingSticky Buns, chill dough for 2 hours, then proceed with recipe.) DO AHEAD:Can be made 1 day ahead. Cover with plastic; chill.
Step 4
Let dough rise in a warm, draft-free area until doubled in size, 1-1 1/2 hours (or 2-2 1/2 hours if dough has been refrigerated).
No stand mixer? Don't worry. Fit your food processor with the standard chopping or dough blade, then make the milk mixture according to the dough recipe (above), including whisking in the eggs. Combine remaining 4 tablespoons sugar, flour, and salt in food processor. Pulse to blend. Add milk mixture; process until combined. With processor running, add 1/2 cup room-temperature butter, 1 piece at a time, blending well between additions. Process until dough is soft and silky, 2-3 minutes longer. Dough will be sticky but should not be greasy. If it is greasy, process for an additional 1-2 minutes. Transfer dough to the buttered bowl and continue Master Sweet Dough recipe as directed.
Leave a Review
Reviews (5)
Back to TopI made this dough as the recipe directed, except for using skim instead of whole milk, and substituting white whole wheat for half of the flour, and it turned out perfectly. I really couldn't be more pleased. This will become one of my frequently used regulars.
beachgrandma
Oak Creek, Wisconsin
1/23/2021
As MICHELLEMD said, there is definitely a typo with the amount of flour. I added an extra cup and it came out perfect. I used the dough to make 6 pupa cu l'ova and they turned out better than I could have hoped for in my first attempt ever. The bread tasted a bit like brioche.
julietverni
North Hills, CA
4/18/2017
The bread tasted like yeast because there was just too much of it. I think I would reduce it by half, at least. There was also not enough flour for the amount of liquid. There's got to be a typo somewhere.
MichelleMD
Oregon
4/5/2015
I really enjoyed this bread- made it for Easter with hard boiled eggs. Easy to throw together & tasted great.
RRoman81
Queens, NY
4/21/2014
I haven't made this version yet, but it's almost identical (just less butter) to my grandmother's recipe, which she mixed/kneaded by hand. I'd be tempted to let the bread machine do the work - should be fine.
Anonymous
Miami FL
4/26/2012
