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!
|Number of servings:||makes 2 babka loaves or coffeecakes, 18 cinnamon rolls|
|Main Ingredient(s):||Flour - Unbleached All Purpose|
|Skill Level:||2 (1 Easy - 5 Hard)|
|Estimated POINT value:|
- 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
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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