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Basic Easy Sweet Dough with Variations




Source of Recipe


Darlene - Book: Fresh-From-The-Oven Breads, Chapter: Bread


List of Ingredients




2 packages yeast active dry
1/2 cup water warm (105° to 115° F)
6 1/2 cups flour
2 eggs
1 1/4 cups buttermilk
1/2 cup butter or margarine, softened
1/3 cup sugar
2 teaspoons baking powder
2 teaspoons salt

For Sugar Fingers:

1/2 recipe Basic Easy Sweet Dough
2 tablespoons butter real, softened
1 tablespoon sugar colored
1/2 recipe Lemon Glaze

For Raspberry Pinwheels:

1/2 recipe Basic Easy Sweet Dough
1/3 cup raspberry jam seedless
2 tablespoons pecans finely chopped
1/2 recipe Lemon Glaze


Chapter: Frosting

1/2 cup powdered sugar sifted
1 tablespoon lemon juice fresh
1/2 teaspoon lemon peel grated

Blend all ingredients until smooth.

Variation: Use fresh orange juice and rind in place of lemon.


Recipe




In a large mixer bowl, dissolve yeast in warm water; let set until foamy, 5 to 10 minutes. Add 2 1/2 cups flour, buttermilk, butter or margarine, eggs, sugar, baking powder and salt. Blend on low speed for 30 seconds, scraping sides and bottom of bowl frequently. Beat 2 minutes on medium speed. With a wooden spoon, stir in remaining flour (dough will be soft and slightly sticky). Knead for 5 minutes on a lightly-floured board using a bread spatula or putty knife to aid in handling sticky dough. Let rest, covered, for 10 minutes; cut in half. Shape as suggested below.

For Sugar Fingers:
Roll dough into a 14 x 6-inch rectangle; spread surface with softened butter and sprinkle with sugar. Fold dough in half lengthwise; cut 1-inch wide strips. Twist from both ends, lengthening to about 5 or 6 inches. Cut in half; pinch ends. Place each on a greased baking sheet, 1 inch apart. Cover and let rise in a warm place, free from drafts, until doubled, 30 to 40 minutes. Bake in a preheated 375° F oven for 18 to 20 minutes or until golden. Remove from baking sheets; cool on wire racks. When cold, top with Lemon Glaze. Makes 28 Sugar Fingers.


For Raspberry Pinwheels:
Roll dough into a 14 x 6-inch rectangle; spread surface with jam and sprinkle with nuts. Roll dough starting from long side as for a jelly roll. Cut in 1-inch slices and place in two greased 8-inch round baking pans. Let rise, covered, in a warm place, free from drafts, until doubled, about 1 hour. Bake in a preheated 350° F oven for 18 to 20 minutes or until golden on top. Remove from pans; cool on wire racks. When cold, top with Lemon Glaze. Makes 14 Pinwheels.