Basic Rich Sweet Yeast Dough

"An old fashioned sweet dough recipe for coffee cakes, coffee bread, babka, buns, kolacky, rolls, and so on. Prepare 24 hours ahead of time. This rich dough needs the chilling and long rest period to produce a wonderful versatile dough. You may halve the recipe if you wish."
 
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photo by lilsweetie photo by lilsweetie
photo by lilsweetie
Ready In:
24hrs 30mins
Ingredients:
15
Serves:
6
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ingredients

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directions

  • (Icing may be doubled and used for any cake or bun icing).
  • Dissolve yeast in 1/4 cup warm water and set aside until foamy.
  • Heat milk, shortening, sugar and salt to melt shortening.
  • Cool to warm and add yeast mixture, egg yolks and whole eggs.
  • Beat well by hand.
  • Gradually beat in by hand 6 cups of flour and the cardamom.
  • Knead well on a floured surface only adding additional flour to make a smooth and elastic dough.
  • Place dough in an oiled bowl, turn to coat with oil and cover and let rise double in volume.
  • Punch down and cover dough and refrigerate overnight in large bowl.
  • When ready to use, punch down and knead briefly to warm up dough.
  • Use dough as you wish for coffee cakes, sweet breads, buns, etc.
  • You may divide dough into 6 buns, or 4 equal pieces to make 4 small loaves or braids.
  • If braiding, divide each piece into 3 loose strands and braid and tuck under ends.
  • Brush with melted butter.
  • Place on baking sheets/pans and let rise double in volume.
  • Bake in a 350F oven about 30 minutes or golden and tested done.
  • Remove from pans/baking sheet to cool on rack.
  • Mix icing ingredients and drizzle over warm cake/bread.
  • Yield: approx.
  • 6 buns, 4 small braids, or 2 large loaves.

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RECIPE SUBMITTED BY

<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
 
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