1. Sweet Dough

2. Lesson Objectives
Understand the preparation and uses of different types of sweet doughs.
Understand basic ingredients in sweet doughs.
Define what retarded dough is and its advantages.
Lesson Objectives:
•        Understand the preparation and uses of different types of sweet dough.
•        Understand basic ingredients in sweet dough.
•        Define what retarded dough is and it’s advantages. 2

3. Sweet Dough Definition
Among the many types of dough made in a bakery, sweet dough is the most common. It is made from a formula high in sugar, eggs, and other rich ingredients. It is a yeast raised dough and should be as sweet as its name implies.
Definition of Sweet Dough:
•        Among the many types of dough made in a bakery, sweet dough is the most common. It is made from a formula high in sugar, eggs, and other rich ingredients. It is a yeast raised dough and should be as sweet as its name implies. 3

4. Basic Ingredients Flour • Milk Sugar • Yeast Shortening • Salt
Eggs • Spices 4

5. Basic Ingredients (cont’d)
Flour is generally a hard, wheat flour. This flour requires longer fermentation time, yet it has the tolerance for extended work on the bench. This tolerance is very important in sweet doughs, especially Danish, which require multiple rolls and folds. Being a softer flour, General Purpose can be used and uses less fermentation.
Basic Ingredients of Sweet Dough:
•        Flour is generally a hard, wheat flour. This flour requires longer fermentation time, yet it has the tolerance for extended work on the bench. This tolerance is very important in sweet dough, especially Danish which require multiple rolls and folds. 5

6. Basic Ingredients (cont’d)
Sugar is usually white granulated sugar. This yields the finest product. The sugar content has an effect on the character of the dough and final product. The percentage of sugar in a sweet dough varies from 9% to up to 20% in some recipes. The 9% sugar dough will produce a softer bun and have a long workability on the bench, where the 20% sugar dough will rise quickly and have a shorter bench time but will be more rich and sweet.
Basic Ingredients of Sweet Dough:
•        Sugar is usually white granulated sugar. This yields the finest product. The sugar content has an effect on the character of the dough and final product. The percentage of sugar in sweet dough varies from 9% to up to 20% in some recipes. The 9% sugar dough will produce a softer bun and have a long workability on the bench, where the 20% sugar dough will rise quickly and have a shorter bench time but will be more rich and sweet.
•        6

7. Basic Ingredients (cont’d)
Shortening is best used if its fat content is 16% to 24% fat. This will yield a roll that is tender and short in texture, yet it won’t leave a greasy feeling in the mouth. Too much fat content will cause a low volume.
Basic Ingredients of Sweet Dough:
•        Shortening is best used if its fat content is 16% to 24% fat. This will yield a roll that is tender and short in texture, yet it won’t leave a greasy feeling in the mouth. Too much fat content will cause a low volume.•        7

8. Basic Ingredients (cont’d)
Eggs improve the handling of the dough. Too many eggs, however, will increase the cost of the item. Ideally use whole eggs in the amounts ranging from 16% to 22%, depending on the type of product desired. Eggs contribute little color to the dough unless the percentage is very high.
Basic Ingredients of Sweet Dough:
•        Eggs improve the handling of the dough. However, too many eggs will increase the cost of the item. Ideally use whole eggs in the amounts ranging from 16% to 22%, depending on the type of product desired. Eggs contribute little color to the dough unless the percentage is very high. 8

9. Basic Ingredients (cont’d)
Milk is acceptable for use in any sweet dough. Due to cost and handling, non-fat dry milk is often used. Non-fat dry milk in an amount of 3% to 6% yields a good product.
Basic Ingredients of Sweet Dough:
•       Milk is acceptable for use in any sweet dough. Due to cost and handling, non-fat dry milk is often used. Non-fat dry milk in an amount of 3% to 6% yields a good product. 9

10. Basic Ingredients (cont’d)
Yeast content is increased in sweet dough because of the high sugar content inhibits the work of the yeast. Sugar slows down yeast action by increasing the viscosity of the dough, making it more difficult for the yeast-produced gases to raise. Too much yeast will shorten fermentation time and also work bench available time. Yeast in dough amounts to 3% to 6% depending on richness of the formula. 3% may be used in the 9% sugar dough, and 6% yeast used in the 20% sugar dough.
Basic Ingredients of Sweet Dough:
•        Yeast content is increased in sweet dough because of the high sugar content inhibits the work of the yeast. Sugar slows down yeast action by increasing the viscosity of the dough, making it more difficult for the yeast-produced gases to raise. Too much yeast will shorten fermentation time and also work bench available time. Yeast in dough amounts to 3% to 6% depending on richness of the formula. 3% may be used in the 9% sugar dough, while 6% yeast may be used in the 20% sugar dough. 10

11. Basic Ingredients (cont’d)
Salt brings out the flavor of other ingredients. Take caution, as it will retard yeast growth and make a flat product.
Basic Ingredients of Sweet Dough:
•        Salt brings out the flavor of other ingredients and retards yeast production. 11

12. Basic Ingredients (cont’d)
Spices add variety and flavor to the sweet dough, such as mace in Danish dough. As with any product, you must remember that an excessive amount of extracts or spices can produce an undesirable flavor.
Basic Ingredients of Sweet Dough:
•        Spices add variety and flavor to the sweet dough, such as mace in Danish dough. As with any product, you must remember that an excessive amount of extracts or spices can produce an undesirable flavor. 12

13. Two Types of Sweet Dough
There are two basic types of sweet dough. Their products may be similar in size, weight, and shape, but will differ greatly in texture.
Types of Sweet Dough:
There are two basic types of sweet dough. Their products may be similar in size, weight, and shape, but will differ greatly in texture in the final product. 13

14. Two Types of Sweet Dough (cont’d)
Regular Sweet Dough has a fine even texture and grain.
Danish Pastry has a flaky texture and high fat content in its final product.
Both doughs are handled the same during preparation. Only the way they are prepared after mixing makes them so different.
•        Regular Sweet Dough has a fine even texture and grain.
•        Danish Pastry has a flaky texture and high fat content in its final product.
Both types of dough are handled the same during mixing. Only the way they are prepared after mixing makes them so different. 14

15. Pastries Examples Croissant Filled Pastry Puff Pastries Cinnamon Rolls15

16. Mixing and Fermentation
Follow preparation guidelines on AFRS recipe card.
For both types of sweet doughs, the dough should be smooth and elastic (due to high egg content, the dough will appear more slack than bread dough for example).
Dough temperature should be 78º F. - 82º F.
Temperature of the dough is affected by ingredient temperature.
Preparation and Proofing:
•        Follow preparation guidelines on AFRS recipe card.
•        For both types of sweet dough, the dough should be smooth and elastic (due to high egg content, the dough will appear more slack than bread dough for example).
•        Dough temperature should be 78º F. -82º F.
•        Temperature of the dough is affected by ingredient temperature.
•        Allow one full rise or fermentation period.
•        Take dough to the bench and makeup the pastries.
•        Proof - all products require a full period to proof (at least double in size). Do not over-proof, as the product will become flat and lose flavor quality. Under-proofed dough will not yield a flaky product, causing the product to be greasy and heavy.
•        Bake according to variances in size and shape. 16

17. Mixing and Fermentation (cont’d)
Allow one full rise or fermentation period.
Take dough to the bench and makeup the pastries.
Proof - all products require a full period to proof (at least double in size). Do not over-proof, as the product will become flat and lose flavor quality. Under-proofed dough will not yield a flaky product, causing the product to be greasy and heavy.
Bake according to variances in size and shape 17

18. Retarding Danish Pastry
A key factor for a great Danish product is the temperature of the dough when the roll-in butter is added during folding process. The dough temperature should be 65° F. If too warm the butter will melt; if too cool the butter will clump up and not spread evenly.
It is also important to keep dough cool during the rest periods.
Retarding Danish Pastry:
•        A key factor for a great Danish product is the temperature of the dough when the roll-in butter is added during folding process. The dough temperature should be 65° F. If the dough temperature is too warm, the butter will melt during the roll-in process. If dough is too cool, the butter will chill and clump up, preventing an even spread of butter during the roll-in process.
•        It is also important to keep dough cool during the rest periods.
•        When the dough is rolled and chilled properly during the makeup process (rolled out, formed, and ready for baking), the retarded dough can be kept at 40º F. or below for up to 72 hours.
•        Bring Danish pastry back to room temperature before baking. 18

19. Retarding Danish Pastry (cont’d)
When the dough is rolled and chilled properly during the makeup process, the retarded prepared (rolled, formed, and ready to bake) dough can be kept at 40º F. or below for up to 72 hours.
Bring Danish pastry back to room temperature before baking. 19

20. Retarding Basic Sweet Dough
66% of the baker’s time is saved (just pull pre-made pastries out of refrigeration, allow to proof, then bake).
Refrigeration does not affect product quality.
Refrigeration temperature should be 32º F. - 40º F.
Hold prepared (rolled, formed, and ready to bake) dough at 40º F. or below for up to 72 hours.
Bring sweet dough back to room temperature before baking.
Retarding Sweet Dough:
•        66% of the baker’s time is saved process. Just pull pre-made pastries out of refrigeration, allow to proof, then bake. In this way, the baker can get ahead on pastries.
•        Refrigeration does not affect product quality.
•        Refrigeration temperature should be 32º F. -40º F.
•        Hold prepared dough at 40º F. or below for up to 72 hours (rolled out, formed, and ready for baking).
•        Bring sweet dough back to room temperature before baking. 20

21. Baking Sweet Doughs
Ensure all doughs are proofed properly prior to baking. Sweet rolls should be washed with an appropriate egg wash before proofing.
Sweet doughs should not be baked slowly.
Many sweet doughs have nuts, streusel, fruit filling or assorted toppings prior to baking.
Follow baking procedures outlined on the AFRS recipe card.
Most sweet dough products are glazed or iced while still warm.
Baking Sweet Dough:
•        Ensure dough is proofed properly prior to baking. Sweet rolls should be washed with an appropriate egg wash before proofing.
•        Sweet dough should not be baked slowly.
•        Many sweet dough have nuts, streusel, fruit filling or assorted toppings prior to baking.
•        Follow baking procedures outlined on the AFRS recipe card.
•        Most sweet dough products are glazed or iced while still warm. 21

22. Styles of Sweet Doughs
Makeup of a sweet dough rests totally on the imagination of the baker. There are common styles that are very appealing to the customer:
Cinnamon Rolls • Kolaches
Bow Ties • Twists
Figure 8’s • Pinwheels
Filled Danish
Follow guidelines in AFRS recipe index for a variety of folding techniques.
Preparing of Sweet Sough:
Makeup of sweet dough rests totally on the imagination of the baker. There are common styles that are very appealing to the customer.
•        Cinnamon Rolls
•        Bow Ties
•        Figure 8’s
•        Filled Danish
•        Kolaches
•        Twists
•        Pinwheels
Follow guidelines in AFRS recipe index for a variety of folding techniques. 22

23. Any Questions?
What? Why? How? 23

24. Test for Lesson What percent of fat should the shortening have?
What basic ingredient brings out flavor?
Name two types of sweet dough?
When retarding Danish Pastry how long can you keep rolled and formed dough?
What improves the handling of the dough?
Why is Non-Fat Dry Milk often used? 24

25. Test for Lesson What happens with over proofing?
What temperature should Danish Pastry dough be when adding butter?
When do you wash sweet dough with an egg wash? Before proofing or baking?
What is the ideal dough temperature?
What is the result of under-proofing? 25

26. Test for Lesson
Turn in Answer Sheet now. 26

27. Any Questions?
What? Why? How? 27