1 3/4 teaspoons active dry yeast (from one 1/4-ounce envelope)
2 large eggs, room temperature
2 3/4 cups unbleached all-purpose flour
1 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, cut into 1in pieces
, room temperature, plus 1/2 tablespoon, melted
Instructions
Heat milk in a small saucepan over medium heat or in
a microwave until an instant-read thermometer
registers 110F–115F. Transfer milk to a 2-cup
measuring cup; stir in 1 Tbsp. sugar. Sprinkle yeast
over milk and whisk to blend. Let sit until yeast is
foamy, about 5 minutes. Add eggs; whisk until smooth.
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.
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 making
Sticky Buns, page 94, chill dough for 2 hours, then
proceed with recipe.) DO AHEAD- Can be made 1 day
ahead. Cover with plastic; chill.
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).
Originally Submitted
4/26/2012
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