Sweet Dough
From Foods, their selection and preparation, 1935
This dough can be used for cinnamon rolls, caramel pecan rolls, braid coffee cakes, stollens, Swedish tea rings, and doughnuts.
Presented as published in 1935. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Foods, their selection and preparation (1935) by Louise Stanley, page 290. The excerpt below is the record exactly as published.
Sweet Doughs. The dessert breads, coffee cakes, and sweet rolls are made from a sweet, rich dough. Proportions for a foun¬ dation sweet dough are these: 2 cakes com¬ pressed yeast or 2 packages fast granular yeast, J cup lukewarm water for the yeast, 1 cup scalded milk, 5 cup fat, J cup sugar, 1 teaspoon salt, 2 beaten eggs, and about 5 cups sifted all-purpose flour
Cook this with the app: pantry check, scaling, and the assistant.