Sarah R. Labensky, Priscilla Martel and Eddy Van Damme On Baking 3rd edition Sarah R. Labensky, Priscilla Martel and Eddy Van Damme Enriched Yeast Doughs Chapter 8

Chapter Objectives After studying this chapter, you will be able to: understand the mixing and handling requirements for making enriched yeast breads prepare brioche, challah, doughnuts and a variety of enriched yeast dough products prepare a variety of specialty breakfast pastries made from sweet dough understand the basic principles of deep-frying sweet dough

Enriched Yeast Dough Enriched doughs (sweet dough) create breads with a tender crust. contain a higher percentage of fat, sugar and eggs than the lean bread discussed in Chapter 7, Yeast Breads. are versatile, offer many products from limited formulas are easily mastered using yeast bread baking principles from Chapter 7.

Mixing Enriched Yeast Dough Ingredients for enriched yeast doughs are the same as those in any yeast dough but used in different quantities. Enriched yeast doughs are mixed using either: straight dough method sponge method enriched dough method a method unique to these types of breads. The dough is kneaded until the gluten is developed before the fat is added

Forming Enriched Yeast Dough Enriched yeast doughs are often: molded and baked in pans braided

Proofing and Baking Enriched Yeast Dough Enriched yeast doughs collapse easily if overproofed. In many cases a slight underproofing ensures leavening. Proofing in a hot environment is not recommended. Cooling before unmolding helps these fragile breads retain their shape and texture after baking

Convenience Products Most manufacturers sell mixes that are formulated for making sweet dough. Much frozen dough such as that for brioche, comes pre-portioned and pre-formed, requiring only panning and careful thawing. As when baking scratch sweet doughs, toppings and glazes are applied after baking the dough.