So what do cinnamon rolls, cookies, jam buns and cream buns have in common?
Apart from being served as desert, tea time snack, calories and complete satisfaction of cravings of the sweet tooth variety?
You got it – sweet dough.
This sweet dough is a recipe I got from a Russian grandmother. Yes, baking transcends borders and languages. The lady keeps this dough in the fridge and whenever her grandchildren visit or she wants to pamper someone, she makes balls, stuffs them up with jam or nutella and bingo – she has an awesome desert. I think it is a brilliant idea. I also think I’ll keep the dough in the fridge and make myself a bun or two a day and not share it with anyone. 😀 😀
Now to find a box labelled Quinine or Bittergourd to keep the dough in.
1.5 cups warm whole milk
2 tsp active dry yeast
4 Tbsp (1/4 cup) sugar
2 large eggs
1/2 cup butter (1 stick) softened (forbread machine) or melted (for mixer)
4 cup flour plus a little less then 1/4 cup
1/2 tsp salt
- Add the milk into a small saucepan and warm it until its just warm, (about a minute or two) Add the sugar into the warm milk and yeast.
- Mix a bit and let it sit for about 10 minutes. It will bubble and rise.
- Add eggs, softened/melted butter and the milk mixture into the bowl of your electric mixer. Mix until slightly combined with a whisk.
- Add the flour and salt and mix on medium speed with a dough hook attachment for about 10 minutes. You might need to stop after 5 minutes and scrape down the sides.
- The dough should be slightly sticky, but not runny and should not stick to the sides when lifting it.
- Set the bowl in a warm place covered for about an hour to 1 1/2 hours or until it doubles in size.
This is when you can pop into the fridge. I warn you though, I have never managed to do quite that. I always end up making cookies or cinnamon rolls after this. I have also made nutella rolls after this stage.