Sweet Bread Dough
Master the art of baking with this versatile Sweet Bread Dough recipe—your gateway to creating soft, pillowy, golden-brown breads with a tender crumb and subtle sweetness. Made with pantry staples like all-purpose flour, sugar, and whole milk, this enriched dough is elevated with the richness of butter and eggs, with an optional hint of vanilla for a touch of aromatic elegance. Perfect for shaping into rolls, braids, or loaves, this dough is easy to prepare and ideal for both novice bakers and seasoned pros. With a quick rise time and a bake that fills your kitchen with an irresistible aroma, this recipe is the foundation for all your favorite sweet bread creations, from cinnamon rolls to brioche loaves. Whether enjoyed fresh from the oven or as part of a decadent dessert, this sweet bread dough promises baking success every time!
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 50 grams Granulated sugar
- 5 grams Salt
- 10 grams Instant yeast
- 250 ml Whole milk
- 60 grams Unsalted butter
- 2 pieces Large eggs
- 5 ml Vanilla extract (optional)
Instructions
Warm the milk in a small saucepan or microwave until it is lukewarm (about 37–40°C). Be careful not to overheat.
In a large mixing bowl, combine the flour, sugar, salt, and instant yeast. Stir to evenly distribute the dry ingredients.
In a separate bowl, lightly whisk together the eggs, lukewarm milk, and vanilla extract (if using).
Add the wet ingredients to the dry ingredients and mix until a shaggy dough forms.
Cut the butter into small pieces and knead it into the dough until fully incorporated. This process can be done by hand or with a stand mixer fitted with a dough hook.
Knead the dough for 8–10 minutes until it becomes smooth, elastic, and slightly sticky. If the dough is too sticky, add a small amount of flour, 1 tablespoon at a time.
Shape the dough into a ball and place it in a lightly greased bowl. Cover with a damp cloth or plastic wrap and let it rise in a warm place for 1–2 hours, or until doubled in size.
Once the dough has risen, punch it down to release the air and proceed with your desired sweet bread recipe, such as shaping it into rolls, braids, or loaves.
Preheat your oven to 180°C (350°F). Allow the shaped dough to proof a second time for 30–45 minutes until slightly puffed.
Bake for 18–22 minutes, or until golden brown and the bread sounds hollow when tapped. Cool on a wire rack before serving.
Nutrition Facts
Calories |
2789 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.1 g | 96% | |
| Saturated Fat | 38.6 g | 193% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 536 mg | 179% | |
| Sodium | 2225 mg | 97% | |
| Total Carbohydrate | 450.4 g | 164% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 64.1 g | ||
| Protein | 76.8 g | 154% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 458 mg | 35% | |
| Iron | 25.8 mg | 143% | |
| Potassium | 1194 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
