Sweet and Rich Yeast Dough

Rich Dough Products:  Contain more fat, sugar and/or eggs which Inhibits fermentation

Non-sweet rich dough:  high in fat but low in sugar

• Example:  Brioche-high butter and eggs

Sweet Rich Dough:  high fat and sugar; usually eggs, too. Typically tender dough. Often used for coffeecakes and sweet rolls.

• Sweet filling and topping
•  Under fermented
• Under proofed (3/4) because they will fall easily
•  Line pans with parchment  and use double pans
• Brush with simple syrup when taking from oven for shine and keeping quality

Modified Straight Dough Method

• For rich sweet dough’s ensure even distribution of fat and sugar
• Procedure:
• Soften yeast in part of liquid
• Combine fat, sugar, milk solids and flavorings and mix until well combined
• Add eggs gradually
• Add liquid and mix briefly
• Add the flour and yeast
•  Mix until a smooth dough forms

Sponge Method

Sponge’s are prepared in two stages to give the yeast a head start

• fermentation takes place before sugar and fat are added
• Combine the liquid, yeast, and part of the flour. Mix into a thick batter or soft dough
• Ferment #1
• Punch down and add the rest of the flour and ingredients. Mix to a smooth dough.
•  Ferment #2

• Sweet  Rolls
• Cinnamon Rolls

• 

• Variations from Filled Dough Roll or Spiral
• Coffee Cakes

• 

• Bear Claws or Combs

• 

• Strip Coffee Cake
• Filled  Buns
  
• Crumb Buns