Basic sweet roll dough - Real Recipes from Mums (2024)

FAQs

What can be made from sweet dough? ›

The mother-dough is made of a mixture of flour and water fermented with bacteria such as Lactobacillus, Acetobacter and Saccharomyces. To create it and keep it alive requires patience and constant care. The mother-dough is a great leavening agent and makes a highly digestible bread.

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.

If you're into baking or you've jumped on the sourdough band wagon you'll have heard people talking about their mother dough, a lot. Mother dough, also known as pre-ferment or sourdough starter, is the basis of a loaf of bread.

Mother dough is also known as pre-ferment or sourdough starter. All them mean a LIVE dough that ferments spontaneously where bacteria and lactic ferments spread. This means that the mother doesn't need further adding of yeasts or bacteria, but only the microorganism inside it are “fed” periodically.

Mother dough is another name for a sourdough starter. This can be used to make just about any type of yeast bread, or to flavor other types of bread. It is most well known for making artisan sourdough breads.

Fresh whole grain flours are best to start a starter, but any unbleached flour will do. I have had the best success with whole wheat and dark rye flours, both of which create vigorous starters in about 8–10 days, depending on the temperature and feeding schedule.

A sourdough starter, levain, chef, lievito madre, mother dough, mum, and so many more names—it can get a bit confusing.

All-purpose Flour

It strikes a perfect balance of softness and structure, making it an ideal choice for various recipes. Due to its wide availability and affordability, all-purpose flour is often my top recommendation for creating and maintaining a sourdough starter.

What is the name of the sweet dough? ›

Think sugar when making a paté sucrée, its name even means “sweet dough” in French. Very similar to the paté brisée ingredient-wise, the sucrée differs slightly when it comes to method. When making the sucrée you cream together the butter and sugar, then add the egg and flour.

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.

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.

Sweetbreads are highly prized by chefs for their mild flavor and tender, creamy texture. They are quite versatile and can be prepared many ways: sautéed, poached, grilled, fried, roasted or braised. Sweetbreads are often supporting stars in pâtés, terrines, sausages, cold appetizers, stews, and salads.

Doughnuts are made from a soft dough. Ingredients and their importance: Flour: Contains protein to form a delicate and elastic gluten framework Leavening Agents: Needed to make batters and doughs rise during baking, giving the products their light, tender texture.

This dough is used to make cinnamon rolls, yeast donuts, soft dinner rolls, braided loafs, Belgian liege waffles, and so much more.