All-purpose Sweet Dough Peter Reinhart

Ira, thanks for sharing, I'm just in awe!
May your children always succeed! I wish them success and good luck in life!

Ira, thanks for sharing, I'm just in awe!
May your children always succeed! I wish them success and good luck in life!

Thank you

Thanks for the recipe! I was looking for cold cooking dough, since it was very limited in time. I decided to try your way. Made a batch of curd tarts. The son, galloping for the smell, looked at them appraisingly and said: "Mom, make a double portion of the dough." To my dumbfounded: "Why?" - "They won't be around soon, there are lovers in the house!" The pastry disappeared after 2 hours while another dough was kneaded. I had to put on a new batch of cheesecakes for the night to have enough for breakfast ...

[Natasha]

Natasha, thanks for choosing this recipe!
And it's especially nice that he liked it so much!
Bake for the joy of your family!
Best wishes to your wonderful baking lovers!

[Anya]

Anya, tell me, please, if the yeast is pressed, do you need to make a dough, or is it enough to just dissolve it in milk and immediately knead the dough?

[Painting]

Painting, dissolve fresh yeast in water or milk, you do not need to make a dough.
Start mixing the dough right away.

[Anise]

Anise, thanks a lot for the recipe. A very tender and pleasant dough to work with. I cooked half a portion. It turned out 12 fluffy and soft buns.

[Painting]

Painting, Tom, what scones are delicious! one to one, ruddy, beautiful!
I am very glad that I enjoyed working with this test! Bake to your health!
Thanks for the photos, Tom, I really liked these buns!

[Anise]

Anise, today I also made pies from this dough. But it didn’t rise in my refrigerator, I warmed it for two hours and then defrosted it, but somehow it didn’t work out right. The yeast is good, today I baked French bread from this pack - it came out super. I have a suspicion that when you add butter, the dough in the refrigerator becomes hard and you can't pick it up with yeast. I added butter.

Here is such a pie inside

I put it on again tonight, but I made olive oil and butter in half. But there is something of a suspicion that it will not rise. Although the dough for the flatbread jumps out of the bowl by morning. But there is no oil, only the bowl is greased.

[Nastenka]

I have a suspicion that when you add butter, the dough in the refrigerator becomes hard and you can't pick it up with yeast. I added butter.

Nastenka, I cooked this dough on one butter, the result is always excellent, and in the refrigerator it rises 3 times per night. I am just stating the facts, because I have cooked this dough countless times.
Is it very cold in the refrigerator? I have +4, for example, at this temperature the dough ripens well.
If you're going to cook again, I suggest kneading the dough and letting it stand at room temperature for 30 minutes so that the ripening process starts, and only then put it in the refrigerator. Perhaps, the yeast is too cold and they cannot start working, and then they hardly come to their senses?
I cooked this dough with both fresh yeast and dry Saf-moment (instant), the result is always good.

Nastyusha, and I really like your pastries, I say from the bottom of my heart!
Nice pies turned out! Inside - just delicious, outside - feast for the eyes!
You're good!

[Anise]

Anise, thank you, I am very pleased. The pies are very tasty, soft, but not fluffy as usual (I've seen enough of the topic here). Today with apples, tomorrow I will do it with cabbage.I like the dough because there is no special baking in it, no eggs, but the taste !!!! Spesfisky. ..
Anechka, I intuitively did it on your advice. Firstly, at first I kneaded everything except butter, let it stand for about 15 minutes for autolysis (smart, read it here, yeah), then mixed in the butter and let it stand for about an hour on the table (it’s not very hot at home either, 19 degrees) and put it in the refrigerator.
Maybe the butter is still the case, although I take the best and most expensive from us, who knows what is being mixed there now? Indeed, without this oil, the dough grows in the refrigerator, from the same components - flour, yeast, sugar, milk from one pack.

[Anise]

Anise, well, today is another matter. The dough has grown to the top of the bowl.

Today the filling was cabbage (my dad loves this)

And when cutting it behaved differently, soft, gentle. I baked some in an electric oven, some on a stone. In an electric oven, they turned out to be more delicate and fluffy, on a stone they were drier and crunchy.

So the pies were successful and they were all eaten (I took them to visit my parents).
The dough is literally versatile and light. Thank you very much!

Here, yesterday I baked a pie with an egg and green onions from this dough, and from the rest I wound up cinnamon rolls.
How I love pastries from this dough!

🔗 🔗 🔗

[AnastasiaK]

AnastasiaK, Nastya, how we came here at the same time!
You see, I also often bake from this dough and love it dearly!

I am so glad that everything worked out, the last time, apparently, in fact, the test was very cold!
But now you know what needs to be done in this case.
Beautiful dough in the photo!
Pies are top class! I think the parents were delighted! You are smart!
You will always have delicious pastries! and good luck!

[Anise]

Anise, and even think in the same way. Why do you think I bought green onions today? ... There will be pies with onions!

AnastasiaK,

We continue the conversation ("Carlson"). Today's pies. With green onions, cabbage and apples. I finished off all the filling. Again, part of it was baked in an electric oven, part on a stone. Of course, I had to jump with baking on stone. She baked on a baking sheet just above the stone, put a pan with water down for steam. I heated the top with a grill and only then did the pies begin to redden. In the foreground are pies from a stone, the rest from an electric oven.

Baked for 20 minutes.

[Anise,]

Today I baked pies with cabbage and cherries from this dough ... I calculated here, it will soon be 4 years since I have been using this recipe! Anise, THANK YOU!!!

[BlackHairedGirl]

BlackHairedGirl, specially ran to the first page, looked when the recipe was published - indeed, 2010! How have I not seen him before. Super recipe!

[AnastasiaK]

AnastasiaK, Nastya, the pies are excellent!
BlackHairedGirl, Tanya, good health, dear, I'm glad that your recipe has received a permanent residence permit. Thanks for the beautiful bouquet!
I think that author Peter R. would also be pleased to know that there are fans of his wonderful recipe in our ranks.

[Annushka]

Annushka , it turns out, you also have butter dough, which I am very, very happy about Recently I saw it and yesterday I made buns with cinnamon-poppy filling) Very tasty, the dough, as always, is on top

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Tell me, dear, what should be the consistency of the dough? As in the 5 minute test or denser?

I baked it today from the remains of dough, using a mold for kaisers))

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[Sivana]

Sivana, I'm so glad that you noticed this dough! It's delicious!
It is denser in consistency than 5 minutes.
There should be a bun, but so pleasantly soft (not tight!), Does not stick to your hands.

Your pastries are, as always, on top!
Very nice buns! And even with poppy seeds!
And the "Kaisers" are just wonderful! I say that this is a universal dough, it suits many types of pastries.
Thank you for the pleasure to admire the beautiful buns!

Thank you for the kind words Considering that I was very far from baking, and indeed from the kitchen, for me every bread, every cake, every bun is magic You can say it turns into my hobby))

Anh, in my bread maker, on the Dough program, kneading goes on continuously for 20 minutes, is this a little for this dough?

I think 20 minutes for kneading this dough will be just right.
I also often cook it in a bread maker, in my program "dough" 5 minutes preliminary kneading, 5 minutes rest, 15 minutes main kneading. In total, the dough is kneaded for 20 minutes. The dough always turns out well. Further in the program there is a proofing, but I interrupt it forcibly and transfer the dough into a storage container.
I wanted to ask, what is your consistency? or were you just asking to compare with 5 minutes? Although judging by the photo of finished products, you had the right one!

The gingerbread man turned out to be not quite dense and not wet. It's just that for five minutes and Eastern European bread, it turns out wet dough, so I thought that maybe this should be like this here too
So let it knead for 20 minutes, there is no need to interrupt, right? After kneading, as you say, I turned off the program))

The gingerbread man turned out to be not quite dense and not wet

Here's what you need! The right dough!
Yes, let it knead for 20 minutes, everything should be
Look then closer to the end of the batch, how it is there, just in case.

[Anise]

Anise,
you have less yeast compared to Reichart's book. Is it because of your instant yeast? Because in English, Reinhart has everything instant.
I kneaded through the book without looking, sat down to compare - and then I discovered the difference

[Brena]

Brena, I reduced. Among his tips in this book, he says: "Use only as much yeast as necessary to get the job done" - use as much yeast as necessary to get the job done. I was guided by the advice of the Master, and generally took note of it and remembered it.
For a given amount of flour and given the composition of the dough, in my opinion, 1.5 tsp. Saf-Moment yeast is enough. The dough works great. Proven by practice.

[Anise]

Anise,
I have Lviv dry fast-acting yeast. Today I baked yesterday's workpiece - clearly from the book. It turned out delicious. But for a long time. We must try your version - it is faster.

[Brena]

Today I baked yesterday's workpiece - clearly from the book. It turned out delicious. But for a long time. We must try your version - it is faster.

Brena, "my version" is also clearly from the book, it simply cannot be faster than the one described there.

maybe I was misled by the phrase

Remove the sweet dough from the refrigerator about 3 hours before you plan to backe

- that is, is his tea time included in these 3 hours?

Yes.

Today I made this dough for fish pie (for my husband to work). Well, I won't be able to taste the cake, and from the remaining piece I baked myself a bun (for a bonus) to appreciate the dough. Fluffy, weightless!

Kneading, as expected, a bread maker. Already at this stage, the dough was very pleasant and plump. And when I took it out of the refrigerator in the morning, the hat was just sticking out of the bowl. She defended it for 2 hours.
And this is my bun on a silver platter

.. in the rift ...

Wonderful, wonderful dough! I didn't even begin to reduce the sugar, it tasted just fine, even for a savory pie.
Thank you!

[AnastasiaK]

AnastasiaK, Nastenka, the cake is deliciously beautiful!
And what glorious fish on it!
The bun is wonderful! The crumb is simply amazing!
Well done, Nastya, you have golden hands, it's nice to look at your pastries!
Thank you!

[Anise]

Anise, I am so pleased to work with this test. Everything is very simple, and the result is impressive. I like that the composition is without eggs, which means that the cake will not harden longer. Although such pastries do not have time to dry out. Pie with salmon!
And at home for the new year I plan to bake kulebyaka from this dough on 4 corners. The beauty is that you can knead the dough at any time tomorrow, and bake on the 31st.
Anya, thank you endlessly for the simple and incredibly tasty dough recipes that you share. With such a dough, it is not difficult to be a wonderful housewife who is friendly with pastries.

Anastasia, what about a 4-corner kulebyaka?

[Kirks]

Kirks, there will be 4 fillings - mushroom, green onion with eggs, white fish (cod) and red fish (salmon), separated from each other by a pancake. And when you cut a piece of the pie, all 4 toppings will be in one piece. Masters zagina and 12 corners (fillings).

Good recipe! I know him under the name "Khrushchevskoe".

Good recipe! I know him under the name "Khrushchevskoe".

This is not "Khrushchev's" dough. Completely different ingredient ratios.
And, accordingly, the structure of the dough turns out to be different, their taste differs significantly.
These are different recipes.

And at home for the new year I plan to bake kulebyaka from this dough on 4 corners. The beauty is that you can knead the dough at any time tomorrow, and bake on the 31st.

Nastenka, a great idea with a kulebyaka for the New Year's table!
If there is an opportunity to take a picture, show it later, I will admire it with pleasure!

Anya, be sure!

Finally got to the test! It seemed like a year lay in the bookmarks, I just didn't bake the pies, but here it was ripe I liked the dough, I confirm everything written above, very tasty pies turned out to be so white, unfortunately I forgot to take a cut. But I will still bake, today I will probably try not to forget and take pictures of the cut. I think to stop at this test. There in the posts it is written that you can reduce sugar, will not it get worse? do they write that you have a sweet dough? De?
Thanks for the recipe

[Loksa]

Loksa, what is so interesting about you? With or without filling? That's lovely!
I think, of course, it can be reduced, but the dough is not sweet anyway (for my taste), universal.

[Loksa]

Loksa, Oksana, I bake from this dough and sweet and savory pies, white bread. Everything is fine. No punctures. If you reduce the sugar, there is no problem with the dough. Always a great result.

[Painting]

Painting, but how is it white bread - a large portion in the form?

[AnastasiaK]

AnastasiaK, this is my cupcake mold (from Nordic, there is such a Temka, we are all registered there in room 6) I am having fun and the filling is cabbage! Or maybe you really bake bread from the second half? was planning a pie stuffed with dried fruit.
Did the girls make the filling from dried fruits? The one that I boil a little and grind - I have two buckets of them!

[Loksa]

Loksa, Oksana, oh, what charming gifts! 🎁🎁
Wrap up both of me, please Handsome!
I saw them in the Nordic theme, but I didn't know that they were from this test! It turned out delightfully!
Thanks for the beauty!

Oksana, this is sweet dough. Only it is suitable for pies. Here's how it is, no changes.
And if it still seems sweetish, then you can reduce the sugar a little if desired.
But I always knead according to the recipe, without changing anything, but I use a universal dough for those types of products that I wanted to bake, yes, it is good with both sweet and "salty" fillings.

And, clearly, everything suits me, I just thought suddenly there’s something else to eat, but I don’t vkurse! very good dough - sugar is okay for me, why haven't I tried it before? I'll try today with dried fruits, it seems to me that half a portion is not enough for bread.
Anechka, big Pasibka!

I also bought myself quite a bit of Nordic uniforms, and I have already received a couple.
Since we do not really eat muffins, we baked a roll with cinnamon from this dough. For some reason, I was worried about how the yeast dough would turn out in the form. She rolled out the dough a little thin in some places, so the filling leaked out a little when baking, but it turned out to be a delicious caramel toffee in these places. I kept it in shape for 10 minutes, the roll popped out perfectly, I just started to steam up a little, so next time I will leave it in shape for a shorter time. Here's what happened:

the form

Ltd. is a very beautiful roll! I also liked this form, but I did not see it on sale! For Easter I always bake a roll with walnuts or poppy seeds - just under this shape! Did the caramel, which was fried, also bounced well?
The turkey is also very good from yeast dough. I made bread in it. All forms are beautiful and large relief looks very advantageous.