Sweet Dough Recipe (No Knead) | The Vanilla Bean Blog (2024)

FAQs

How does no knead dough work? ›

With no-knead bread, this same concept is extended from 20 minutes to 8 to 12 hours. As the wet dough rests overnight at room temperature, the enzymes weaken protein bonds so greatly that the simple action of carbon dioxide bubbles moving and stretching through the dough is enough to form a rough gluten network.

Re-cover the bowl with plastic and let rise for 30 minutes. Repeat this series of folding 3 more times, for a rise time of 2 hours and a total of 4 foldings. Cover the bowl with plastic wrap and refrigerate overnight or up to 72 hours.

RICH DOUGHS:

Brioche dough is made with a high portion of butter and eggs, and is especially rich. Sweet rolls including coffee cakes, cinnamon rolls and many other breakfast goodies. These have a high fat content and usually contain eggs and often have a sweet filling.

A failure to knead dough (unless you're working with a no-knead recipe) can lead to: Poor gluten development: When you don't knead bread, the gluten won't form properly. This can result in a lack of elasticity and strength, meaning your final product is likely to come out of the oven dense and heavy.

A method of making bread which eliminates the bulk fermentation by using high-energy mixing to speed up gluten development. It is used by many large bakeries because it allows loaves to be made in a much reduced time.

Lesaffre, the French company that produces SAF-Instant Red and Red Star yeasts (which Epi has recommended in the past for most baking applications), suggests using its osmotolerant formulation, SAF-Instant Gold, for croissants, Danishes, sweet breads, and doughnuts.

Sweet dough is an enriched dough which means it has things like eggs, butter and sugar added. These ingredients make the dough very soft and moist! It also means that it can take longer to rise.

Shortcrust pastry and sweet crust pastry doughs can each be used to make pies. Both contain high amounts of fat, which help the dough get its flaky consistency. Sweet crust pastry is just like short crust pastry, but just has an extra helping of sugar sneaked in. It's much like our Pure Butter Pie Crust recipe.

Set aside at least 4-5 hours from start to finish or divide between 2 days with the overnight option. Whichever method you choose, keep in mind most of that time is hands off as the dough rises.

Can you freeze homemade sweet dough? ›

Consider recipes high in yeast and sugar, and low in salt, which are best for freezing. After kneading the dough, place it in a freezer-safe package and freeze. Dough can be frozen up to four weeks. Thaw frozen dough at room temperature, shape, let rise and bake as directed.

A normal pizza dough has some normal smell for the yeast, but when it becomes bad it smells very sour, alcoholic, or more yeasty, which you can easily understand by the aroma of it. This smell comes from the chemical reaction of acetic and lactic acid because of overproofing.

The Southern Sourdough Co. This is what shaggy dough looks like when you first mix up my original sourdough bread recipe. You want to make sure all the flour is incorporated and hydrated. The dough will not look smooth at this point!

Although it usually contains a slightly higher percentage of sugar, rich dough is not necessarily sweet on its own (think: fluffy dinner rolls). Breads made with rich doughs tend to have a softer crust and less chewy crumb, and are more flavorful in general.

Classic no-knead bread (made with ¼ tsp instant yeast and 2¾ cups of flour) often tastes flat and dull. That lack of flavor comes from the yeast outpacing enzymes and consuming too many of the available sugars in the dough.

Yeast was killed, either by something too hot/cold or by direct contact with salt at the beginning (or, maybe the yeast is old and therefore dead); the dough wouldn't rise. Always put the yeast on one side of the bowl, salt on the other.

No-knead bread uses a very small amount of yeast to extend the rising time to many hours. Not only does gluten develop over that long time, but enzymes in the flour activate and convert some of the wheat starches into sugar, which feeds the yeast and adds to the flavour of the bread.