Tuesday, May 28, 2013

Polish Sweet Dough

Adapted from About.com

1 package (2 1/4 teaspoons) quick rise dry yeast
1 teaspoon sugar
1/4 cup warm water (110°F)
1 cup warm milk (110°F)
50 grams softened butter
40 grams sugar
1/4 teaspoon salt
2 eggs
550 grams flour
eggwash

1. In a small bowl combine the yeast with 1 teaspoon sugar and warm water. Let stand until foamy, about 5-10 minutes.
2. In a stand mixer fitted with a paddle attachment, mix warm milk, butter, sugar and pinch salt, until the sugar has dissolved. Add eggs and yeast mixture, combining well.
3. Add the flour and mix well. The dough will be very sticky. Scrape down the sides of the bowl and cover bowl tightly with plastic wrap. Let rise in a warm place until doubled, about 30-40 minutes.
4. Deflate dough and turn out onto a floured surface. Knead a few minutes and add flour as needed. At this point you can divide the dough into pieces, weighing 2 ounces each. Form and fill dough as desired.
5. Place on baking sheets lined with parchment paper, space at least 2" apart. Cover with damp towels and let rise in a warm place until doubled in size, about 30 minutes.
6. Preheat oven to 375°F and brush tops of dough with eggwash. Bake until golden brown on top and browned on the bottom, about 12-14 minutes.

This recipe is very versatile and can be used to make many things including, cream buns, butterhorns, blueberry crumb buns, and crescents.


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