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Hi! Thank you for stopping by to watch me, Leah, cook kosher. I've been the owner operator of my boutique catering firm in Seattle, Leah's Catering, for the past 14 years.
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Yeasted Sweet Dough

This is an extra rich yeast dough perfect for many baked goods; babka, cinnamon rolls, coffee cakes, etc. I've been making it forever always with great results. We've made a how-to video to make this perfect dough. Watch it here! It'll open up a whole new world of desserts; most of which can be made dairy-free. If you've made challah, you can make this dough ~ give it a try!



Kosher Status: Parve
Number of servings: makes 2 babka loaves or coffeecakes, 18 cinnamon rolls
Main Ingredient(s): Flour - Unbleached All Purpose
Preparation Time: 00:30
Cooking Time: 00:00
Skill Level: 2 (1 Easy - 5 Hard)
Estimated POINT value:
Average Rating: 5/5


Ingredients:


  • 1/4 cup warm water
  • 2 packages yeast
  • 1/2 cup lukewarm soy milk (or real milk if dairy is okay)
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 3 eggs
  • 1/2 cup margarine, room temperature
  • 4 1/2 - 5 cups of all purpose or bread flour



Steps:

Dissolve the yeast in the water. Let it rest and bubble for a while.

 

Add the milk, sugar, salt, eggs, margarine and half the flour. Mix by hand with a wooden spoon or beat with a hand mixer.

 

Add the remaining flour, a little at a time, to form a soft dough. It shouldn't be sticky but it shouldn't be too stiff.

 

Knead the dough with a dough hook or by hand until very smooth, about 10 minutes.

The dough will stretch without tearing when kneaded enough.

Grease a bowl, add the dough upside down, and turn to have oiled side up. Cover with a tea towel until double in bulk.

Shape into desired shape.

 

 



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Comments:

Jason: Table salt or kosher salt? If kosher, which brand do you use? (As you know, the actual amount of salt you get, when measuring by volume, changes dramatically between those three choices.)
Lynn: "dairy" not diary
Kathy: I'm confused. The written recipe calls for 1/2 C. water while in video, Leah says 1/4 Cup. And then the writen recipe says 2 eggs but in the video Leah uses 3 eggs. Looking forward to trying to make the Poppy Seed Roll using this dough recipe.
Leah: Okay, sorry for the delayed response; just figured out that the website wasn't designed to notify me of comments made. To Jason: I never use kosher salt; ever. Also, when baking in a commercial setting, we use weight not volume. To Lynn: Thanks for the spell check; I upload under duress: little sleep and guilt. I have someone combing the website for just those errors. He's up to recipe 50; it'll be a while! To Kathy: Another function of reducing a recipe for 28 pounds of dough to a few. I'll change the recipe as changing the video is not an option. It'll only make the dough richer. I'll change the water, too. At some point, I'm going by the feel. Too sticky, add a little more flour. Too wet, add a little more flour. You may have noticed that I basically quit giving the amounts of anything in the videos for just this reason. Once you get the hang of things, you'll realize that on a hot day you can use more water. On a cold day, more yeast. I appreciate your comments; trying to make something instructional so I shouldn't confuse matters. Thanks!
Kathy: Thanks for your recipes. I've got a poppy seed roll in the oven as I type this. I still have the other half of the dough to use. Can it be refrigerated or frozen or does it need to be used right away?
Leah: Hi Kathy, Yes, refrigerate the dough or freeze for longer storage. We usually shape the dough into babka or something and then freeze. Thaw and let rise before baking.
chava: can you please post this recipe for a bread machine, or is it pretty much the same following machine specifications?
Leah: Hi Chava, I have never used a bread machine! I use industrial Hobart mixers or do home batches by hand. That is part of the fun of bread making! I'm not sure what the adjustments are for a bread machine. If you adjust for this recipe, please let me know what you do. Thanks!
chana: can I use this dough for Challah? thanks
Maya: How long do you let the dough rise? Thanks!
Leah: I prefer to let the dough rest in the fridge for a few hours or over night. It gets rolled very thin so it doesn't need to get too puffy. But, it a forgiving dough that can be used after the first rise, especially for cinnamon rolls. Yum!
Barbara: Hi Leah ..so happy I found you. Your yeasted sweet dough is very similar to my grandmother's recipe ..except she uses scalded and cooled milk, no water to mix with yeast. I will give you' say try. For the chocolate babka recipe, I don' see the amounts for the crumb topping...how much flour and sugar, please. I got the 1/2 stick of butter. Thanks. Barbara
Manuela: I have made this the cinnamon babka twice and both times there is a lot of liquid on the bottom of my pan after I take it out of the oven. I baked once w/unsalted butter than a second time with margarine and still got the same results. Is that normal? Also, does this receipt (dough) make two separate babka or am I supposed to cut in two then make the rope design. When I cut the dough in half i use just one to make a long rope (as shown on your video) than cut it in half. But it is very narrow when I place it in the pan. Just wondering. thanks
Tessa: About how much would a package of yeast be in tablespoons? Thanks Leah!
Leah: Hi Tessa, There are 2 1/4 teaspoons in a package of yeast (last I checked!). That is the amount I always use in calculating. Good luck!
Donna: Wondering if you could substitute sweetened condensed milk for the milk....it would make it pretty rich....ok...my own mouth is watering now....
Donna: I didn't see the oven temp or cooking time...maybe I missed it but I set the oven at 350 for 30 minutes....just realized I forgot the eggs(?) I think but I think it will be ok...just not as yellow....and I tried it with the sweetened condensed milk just cause I had some in the fridge....


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