Sweet Dough Recipe

Sweet Dough Recipe is my all in one “Yeast Dough Recipe”. In fact, it is my best “Bread Dough Recipe”!!! I can hear you screaming, “WHY?!!”. Well, because it is my one and only “Dough Recipe”. So there is no contest, it is the best for now…

I’m a MINIac and trying to live a MINIMALIST LIFE!!! I try to keep things simple and short. Having only one Dough Recipe have a great advantage as a sailor. First, you don’t need to carry a lot of baking cookbooks which dramatically increases the load of your luggage. Second, you don’t need to make different mixtures of dough for a variety of breads/donuts. Lastly, fret not it you lose a copy of your recipe, you only have one! It is not a big task to keep it somewhere inside your brain. Always use it and you’ll never forget it…

Sweet Dough Photo by Nino Almendra
Sweet Dough
Photo by Nino Almendra

Now on with the kneading…

Sweet Dough Recipe

Prep. time: 5 minutes

Kneading time: 10-12 minutes {I always use electric dough mixer onboard.}

Difficulty: Very Easy

Makes; 1.8 Kg. of dough

You will need;

1 kg. all purpose flour/bread flour

2 Tbsp. instant yeast

1/2 Tbsp. (1.5 tsp.) fine salt

3/4 cup sugar white granulated

1/2 cup unsalted butter, softened {kept at room temperature for an hour or softened inside the microwave for few seconds.}

3 pcs. med. size (60grms/each) fresh eggs

1.5 cup water, room temperature{a little more or less}

Direction;

Place flour, yeast, salt and sugar in the dough mixer, run on slow speed for a minute to blend ingredients. Add the softened butter, eggs and water. Increase speed to medium-high and knead the mixture for 10-12 minutes or until smooth and elastic. A good mixture will have blisters on the dough surface.

Either brush the bowl or rub the dough surface with vegetable oil and place it  back into the bowl, cover with plastic film wrap or a damp cloth and let it rise for 1-2 hours or until double in bulk.
Punch down dough and divide to figure into desired shape. This sweet dough recipe’s final weight is around 1.8 kg. and yields 48 pieces of medium sized dinner rolls.

Starting from here, you now have endless breads/donuts variations.

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Happy Baking =)

Here’s how I do it;

Place flour, yeast, salt and sugar in the dough mixer, run on slow speed for a minute to blend ingredients.
Place flour, yeast, salt and sugar in the dough mixer, run on slow speed for a minute to blend ingredients.
Add the softened butter...
Add the softened butter…
... the eggs.
… the eggs.
and lastly, pour in the water.
and lastly, pour in the water.
Increase speed to medium-high...
Increase speed to medium-high…
Knead the mixture for 10-12 minutes or until smooth and elastic.
Knead the mixture for 10-12 minutes or until smooth and elastic.
A good mixture will have blisters on the dough surface.
A good mixture will have blisters on the dough surface.
You'll know if you got a good dough mixture by testing the elasticity of you're dough.
You’ll know if you got a good dough mixture by testing the elasticity of you’re dough.
Either brush the bowl or rub the dough surface with vegetable oil and place it  back into the bowl.
Either brush the bowl or rub the dough surface with vegetable oil and place it back into the bowl.
Cover with plastic film wrap or a damp cloth and let it rise for 1-2 hours or until double in bulk.
Cover with plastic film wrap or a damp cloth and let it rise for 1-2 hours or until double in bulk.
Keep it on a warm area. It is best to keep it on top of  a pre-heated oven, or on top of a slow heated frying table.
Keep it on a warm area. It is best to keep it on top of a pre-heated oven, or on top of a slow heated frying table.
On summer days, normal room temperature at the galley is 30-35'C. At this temperature the dough is fully raised after 2 hours.
On summer days, normal room temperature at the galley is 30-35’C. At this temperature the dough is fully raised after 2 hours.

… AND HERE’S A SEE-THROUGH OF A RAISING DOUGH~!

Basic Dough for Donuts-7632

After 2 hours...
After 2 hours…

 

Punch down dough.
Punch down dough.
Divide dough to figure into desired shape.
Divide dough to figure into desired shape.

This sweet dough recipe’s final weight is around 1.8 kg.

and yields 48 pieces of medium sized dinner rolls.


Starting from here, you now have endless breads/donuts variations.

Pandesal Photo by Nino Almendra
Pandesal
Photo by Nino Almendra
Fancy Bread Rolls Photo by Nino Almendra
Fancy Bread Rolls
Photo by Nino Almendra
Monay Photo by Nino Almendra
Monay
Photo by Nino Almendra
Mini Cinnamon Rolls Photo by Nino Almendra
Mini Cinnamon Rolls
Photo by Nino Almendra
Shakoy {Twisted Donuts} Photo by Nino Almendra
Shakoy {Twisted Donuts}
Photo by Nino Almendra
Powdered Sugar Donuts Photo by Nino Almendra
Powdered Sugar Donuts
Photo by Nino Almendra

Thanks alot for spending your precious time on my blog and hope this recipe

encourage you to try making some Sweet Dough for your next baking adventure!

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27 comments

    • Honestly I really like to try it with the use of a bread machine but I haven’t got the chance to have the machine onboard. I believe my Sweet Dough Recipe will work just fine using a bread machine.
      Please do try it and give me a feedback on how did it turn out.

      Like

  1. I just bought me a KitchenAid with dough hook and would like to try your Pan de Sal recipe but I got confused with the flour measurement. 1 Kg seems a lot of flour. How many cups of flour exactly does this recipe call for? Thanks for your help.

    Like

    • Hi Cherry,

      1kg. of flour can make 48 pcs. of Pandesal. These are usually enough for all my crew. But if you cooking at home I suggest that you just make half or even quarter it if 12pcs. Pandesal is enough.
      Just don’t pour all the water. Check the texture of your dough. Most of all, since you are using a Kitchen-Aide… Be careful not to over knead your dough.
      Please don’t hesitate to ask me again and you can even post your finish product on my FB page to inspire others.
      Thank you for visiting my blog and Happy Baking!

      -Nino

      Like

      • Hi Nino, thank you for your quick response. You see I am not used to the Metric system of measurement. I live in the States and used to the US standard of measurement. So when I convert 1kg to the US Standard, the conversion is 2.2 pounds. 1 pound of flour is 3.34 cups. So are you uing about 8 cups of flour to your PandeSal recipe? Need your help. Thanks! Cherry

        Like

          • Ok, Nino, thanks a lot. I will make it and see if I am successful and will post some pictures. I am now excited.

            What cruise ship are you on? I cruise a lot and maybe will see you in one of my cruising trips.

            Like

          • I’ve been on many types of merchant navy ships but honestly never on a cruise. Maybe my wife is constantly praying for me not to work on a cruise ship. I wish one day I’ll on a cruise ship! Of course with my wife. 🙂

            Like

  2. My hubby’s breakfast is not complete without pandesal, that’s why I always have bags of pandesal fr California in my freezer..I will try this recipe hope he will like them, he loves the little sweetness on his pandesal…

    Like

  3. How cool… dough the old school way rather than out of the frozen section at the grocery stores. It can be hard to forget that there are still people who do that… way tastier I’m sure.

    Like

      • hello nino i try so many times my pandesal but the finish product my pandesal was so hard when its cold, so what do you think is the problem? they said because in my yeast i try to dissolve it in a warm milk? do you think its that the problem because i read in your recipe that you put them together with the dry ingridients without dissolving the yeast to milk or water?

        Like

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