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Basic Sweet Dough

This sweet dough recipe takes advantage of this time saving ingredient to make pastries. I love adding a chocolate filling and braiding the dough. —Jenny Reece, Lowry, Minnesota
  • Total Time
    Prep: 15 min. + resting
  • Makes
    1 recipe


  • 3 cups all-purpose flour, divided
  • 1/4 cup sugar
  • 1 package (1/4 ounce) quick-rise yeast
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1/2 cup butter, softened
  • 1/4 cup water
  • 1 egg


  • In a bowl, combine 2 cups flour, sugar, yeast and salt. In a saucepan, heat milk, butter and water to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg and remaining flour; beat until smooth. Shape into a ball. Do not knead. Cover and let rest for 10 minutes. Use for Braided Coffee Cake or Coffee Cake Ring.
Nutrition Facts
1 each: 181 calories, 7g fat (4g saturated fat), 34mg cholesterol, 160mg sodium, 25g carbohydrate (4g sugars, 1g fiber), 4g protein.

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  • Kitty
    Feb 16, 2021

    I cut the sugar to 2 tbsps and substituted olive oil for butter to make calzone dough. It makes 6 You had me at “do not knead”. I used this as written for a blackberry coffee cake too, it was delicious

  • Corena1029
    Apr 28, 2014

    great recipe for making doughnut holes with.. just added zest of one whole orange and add the juice of the orange instead of the water ..

  • charlie0306
    Mar 28, 2014

    This is my new favorite. How easy can you get. We are going to gain a ton of weight w all the great things u can make out of this dough. LOL.

  • wumpabill39
    Jul 15, 2013

    No comment left

  • tinaelsey
    Apr 8, 2013

    The recipe was easy and I really like the flavor. Next time I think I will try making this dough into rolls. I made it as a braided coffee cake and it was a bit too dry for my taste.

  • hyjack
    Mar 3, 2011

    Instructions to help with using bread machine yeast

  • Spiffy64
    May 15, 2010

    We love this bread and the fillings that go in it...makes a very delish breakfast bread!

  • emabey
    May 15, 2010

    No comment left

  • Nancy
    Mar 17, 2006

    No comment left