Sunday, August 28, 2016

rapid mix sweet dough


  • Servings: 2

  • 2 cups all-purpose flour, divided

  • 2 (.25 ounce) packages active dry yeast

  • 1/2 cup white sugar

  • 1 1/2 teaspoons salt

  • 1/2 cup margarine, softened

  • 1 1/2 cups warm water (110 degrees f)

  • 2 eggs (room temperature)

  • 1 cup all-purpose flour

  • 2 cups all-purpose flour


    Preparation Time: 30 mins
    Cook Time: 20 mins
    Ready Time: 2 hrs 30 mins

  • in a large mixing bowl, combine 2 cups flour, yeast, sugar and salt; stir well. cut in margarine with a fork until mixture resembles coarse cornmeal. add warm water to flour mixture. beat with an electric mixer at medium speed for 2 minutes. add eggs and 1 more cup of flour; beat until thick. stir in the remaining flour 1/2 cup at a time until the dough comes together. turn dough out a lightly floured surface and knead until smooth and elastic, about 8 minutes. cover dough with a damp towel and let rest for 20 minutes.

  • punch down dough and form into desired shape. cover and refrigerate dough for up to 48 hours. let dough come to room temperature before baking in a 375 degree oven.

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