Basic Sweet Dough


  • 1 packet active dry yeast
  • ½ cup warm (100°F) water
  • 3 tablespoons sugar
  • 1 egg
  • 1½ cups (195g) all-purpose flour
  • 1¼ teaspoons salt
  • 3 tablespoons butter soft or melted
  • ½ cup hot (115°F) milk butter may be softened in milk
  • 2 cups (260g) all-purpose flour


  1. Place all ingredients in order into small mixing bowl. Beat at speed 3 for 3 minutes.
  2. Stir in 2 cups (260g) all-purpose flour to make a very stiff dough. Dough may be kneaded about 8 minutes at this time. Let rise one hour before shaping.
  3. If not kneading, cover and let dough rest 15 minutes. Shape and bake as directed.


Use the paddle attachment for step 1, and then switch to the dough hook for kneading. I like using European-style cultured butter (such as Kerrygold) for this dough. Salted is fine but if using, reduce the salt in the recipe to 1 teaspoon.