1. Chapter 8 Enriched Yeast Doughs
On Baking © 2005 Pearson Education, Inc.
Labensky et al Upper Saddle River, New Jersey 07458

2. Enriched Yeast Dough
Also known as sweet dough, bakes into popular breakfast pastries.
Ingredients for enriched yeast doughs are the same as those in any yeasted doughs but used in different quantities.
On Baking © 2005 Pearson Education, Inc.
Labensky et al Upper Saddle River, New Jersey 07458

3. Enriched Yeast Dough Enriched yeast doughs are mixed using either:
straight dough method
sponge method
Enriched yeast doughs are often molded and baked in pans or braided and are cooled before unmolding to help keep texture intact.
On Baking © 2005 Pearson Education, Inc.
Labensky et al Upper Saddle River, New Jersey 07458

4. 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.
On Baking © 2005 Pearson Education, Inc.
Labensky et al Upper Saddle River, New Jersey 07458

5. Convenience Products
Most manufacturers sell mixes that are formulated for making sweet dough.
Mixes usually come pre-portioned and pre-formed, requiring panning and careful thawing.
Toppings and glazes are applied after baking the dough.
On Baking © 2005 Pearson Education, Inc.
Labensky et al Upper Saddle River, New Jersey 07458

6. Enriched Yeast Dough
Enriched doughs create breads with a tender crust.
They contain a higher percentage of fat, sugar and eggs than the lean bread discussed in Chapter 7, Yeast Breads.
They are versatile, offer many products from limited formulas and are easily mastered using yeast bread baking principles from Chapter 7.
On Baking © 2005 Pearson Education, Inc.
Labensky et al Upper Saddle River, New Jersey 07458