Chapter 8

Enriched Yeast Doughs

On Baking © 2005 Pearson Education, Inc.

Labensky et al. Upper Saddle River, New Jersey 07458
 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
 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
 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
 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
 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