This sweet bread recipe makes a beautiful, soft, lightly sweetened and buttery bread loaf that’s delicious as a toast with your morning coffee or tea. Top it with some butter and jam and it’s as good as any cake or dessert!
If you love bread, make sure to also check out this brioche bread, easy no-knead bread, and bread maker bread – all staple recipes that I use very frequently.
Lots of butter and egg yolks keep this bread recipe perfectly soft for a while. But, if you have leftovers they make amazing french toast or a french toast casserole. Anyways you slice it, it’s a winner!
If you’ve ever had Challah or brioche bread, this one is very similar. Warm out of the oven you’ll be fighting every fiber of your being not to eat the whole thing! You’ve been warned 😉
This recipe is also the same exact one I use when I make any kind of filled buns or pastries or rolls. One batch will give you about 16 good-sized buns of your choice.
Things to make with this sweet yeast bread dough recipe:
- sweet bread
- cinnamon rolls – these are the best cinnamon rolls we’ve had
- poppy seed rolls
- cheesecake danishes
- jam-filled buns
- cherry pie filling filled buns
- chocolate babka
Sweet Bread Ingredients:
Scroll to the bottom for a full printable recipe and instructions.
The basis for any good bread is good and unexpired yeast. I use active dry yeast or Platinum Superior Baking yeast. The latter always produces better-baked goods with more of a rise without collapsing when out of the oven.
Also, anytime I make yeast goods I use Canadian flour. It is higher in gluten than regular American all-purpose flour which yields better results, especially in this sweet bread recipe. A good alternative for Canadian flour will be bread flour.
How to make Sweet Bread Recipe
- Start by ensuring that your yeast is active by dissolving the active dry yeast in warm milk and leaving it in a warm place for about 10-15 minutes.If the yeast has foamed up and risen slightly then you’re good to go. Otherwise, discard the yeast, and do not start this yeast bread with the recipe until you have unexpired active yeast.
Make the sweet bread dough
- To a mixer bowl add the sifted flour, sugar, sour cream (pic 1), remaining milk, and the risen yeast mixture (pic 2).
- Knead on low speed using the hook attachment until the dough somewhat comes together (pic 3).
- Then turn up the speed slightly and continue kneading until it becomes very stretchy and tacky to touch. Add the butter and salt (pic 4) and knead it into the dough. Sometimes, tearing the dough into chunks helps to incorporate the butter (pic 5).
- The dough is well kneaded when you’re able to stretch a piece of the dough into a thin film/window without it tearing. This is called a “windowpane test” and it means that the gluten is well developed and will hold up the structure of the dough as yeast fills it with air bubbles.
Proof & Shape
- Transfer the dough to a well-oiled bowl and cover with a tea towel (pic 7) and allow to proof until doubled in size (pic 8).
- Next, dust your work surface with flour (pic 9) and add the dough (pic 10).
This recipe makes one large braid, if you wish to have smaller bread loaves divide the dough into two and braid 2 braids instead of one.
Divide the dough into 3 equal pieces – this is best done by weighing the dough (pic 11). Shape each piece into a tight ball, then roll into a 20-inch rope ( pic 12).
- Pinch the three ends together then shape a tight braid finishing by pinching the ends together again. Tuck both ends of the braid slightly underneath itself for better visual appeal.
- Carefully transfer the braid to a baking sheet (pic 13) and leave in a warm, draft-free place to proof until doubled in size ( pic 14).
- Then, brush with a beaten egg yolk and sprinkle liberally with sesame seeds (pic 15) or poppy seeds (optional).
- Bake in a preheated to 350F oven for about 30-35 minutes or until the top is evenly golden brown in color. Another way to ensure that the sweet bread is baked through is to insert an instant-read thermometer into the middle. It should register 195F when the bread is ready.
- Remove from the oven and allow to cool completely before cutting or serving.
How to store this bread loaf?
Wrap it tightly with plastic wrap or cut the sweet bread in half and store it in a gallon-sized ziplock bag for up to a week. If not planning to eat within a day or two, freeze in an airtight bag.
To thaw, leave on the counter until completely thawed or microwave in 30-second intervals until it’s soft and no longer frozen. Or, place in a preheated to 350F oven for about 10 minutes for that fresh-out-of-the-oven taste.
Other Yeast Baked Goods to try:
- Poppy Seed Pastry
- Rustic Farmer’s Bread
- White Chocolate and Blueberry Wreath Bread
- Rustic Baguette Recipe
Sweet Bread Recipe
4.87 from 53 votes
This sweet bread recipe makes a beautiful, soft, lightly sweetened and buttery bread loaf that’s delicious as a toast with your morning coffee or tea.
Author: Marina | Let the Baking Begin
Cuisine: American, Russian
Keyword: easter bread, pascha, sweet bread dough
Calories: 183 kcal
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 4 hours 5 minutes
Servings: 16 servings
- 1 cupwarm milkheated to no higher than 100F
- 2tsp Instant dry yeast or active dry yeast(I use Platinum Superior Baking Yeast)
- 3 cupsall-purpose flour (bread flour or Canadian flour works best)
- 1/3cupgranulated sugar
- 4egg yolks
- 2tbsp sour cream
- 1tbspvanilla extract
- 3ozunsalted butter, softened, room temperature
- 1/4tspkosher salt
Egg wash (whisk together)
- 1 egg yolk
- 1 tbspwater
- 3 to 4 tbspsesame seeds or poppy seeds(optional)
US Customary - Metric
Check the yeast: (see footnotes if you'd like to make this dough in the breadmaker)
Dissolve 2 tsp of yeast with 1/2 cup milk and 1 tsp of sugar from the overall amount and leave in a warm location until frothy, about 10-15 minutes. If the mixture does not froth up and rise, discard the yeast and start over when you have a fresh batch of dried yeast.
Combine all ingredients:
Into a bowl of a mixer sift 3 cups of flour. Then add 1/3 cup sugar, remaining 1/2 cup warm milk, 4 egg yolks, 2 tbsp sour cream, 1 tbsp vanilla extract, and the risen yeast mixture. By hand, using a spoon or the hook of the mixer quickly mix the ingredients until a rough, shaggy mixture forms.
Knead: Then, attach the hook back to the mixer and knead on low speed (speed 2 to 3 on a Kitchenaid mixer) for about 20 minutes or until the dough stops sticking to the side of the bowl, feels elastic, and is tacky to touch. If the dough is properly kneaded a small piece can be stretched into a see through "window" without tearing.
Pro tip: Do not overknead past a point where the dough is elastic and stretchy. If the gluten is overworked it will tear, leaving you with a chunky dough that doesn't have the strength to hold a good rise of the dough.
Add[adjustable] 3 oz of butter and 1/4 tsp of the salt and knead it into the bread until no streaks of butter are seen, (~5-7 minutes). Sometimes tearing the dough into chunks helps to incorporate the butter easier/faster.
Oil the sides of the bowl and the dough. Cover the bowl with a kitchen towel and leave in a warm place to rise until doubled in size, about 1.5 hours.
Boil a cup of water in a microwave for several minutes. Remove the cup with water. Place the bowl with the dough in the warm microwave for the dough to rise. This gives the dough a nice warm place without being too hot.
This recipe makes one large braid. To make two smaller sweet yeast bread loaves divide the dough into two, then shape two separate braids instead of one like the recipe instructs.(Video) Sweet Bread Recipe / How To Make Sweet Yeast Dough.
Once risen, divide the dough into 3 equal pieces. Weighing the dough is the best way to divide the dough evenly. Next, roll each piece into a tight ball, then into a 20-inch log. If the dough is hard to stretch or it springs back too much, cover with a tea towel leave for 10-15 minutes. This will relax the gluten and make it easy to roll.
Pinch the ends of the 3 strands together at one end, then braid them into a braid pinching the ends together as well.
Now, tuck both ends of the braid underneath itself slightly to give it a better shape.
Transfer the sweet yeast braids to a 12"x18" baking sheet pan. Space them evenly. Cover with a clean tea towel. Transfer to a warm place once again until the braid doubles in size.
Prep before baking: Once doubled in size preheat the oven to 350F with the baking rack centered.
Brush the braid with a whisked egg yolk and water and sprinkle with sesame seeds or poppy seeds if you wish. Applying the egg yolk mixture several times will give you a darker glaze once baked.
Bake the braid for about 30-35 minutes or until the top is golden brown. You can also check for doneness with a thermometer. The center of the thickest part should register 195°F.
If the top starts to brown before the inside registers 195F, loosely tent the sweet yeast bread with foil.
Once baked, remove from the oven to a cooling rack and cool completely before cutting or eating.
Sweet Bread Recipe for Breadmaker
To make the sweet bread recipe in the breadmaker add the ingredients in the following order: milk, active dry yeast, vanilla extract, room temperature butter, salt, egg yolks, sour cream, flour, sugar. Turn the bread maker to a 1.5-hour dough cycle and allow it to run through. Then, continue with steps 5 and beyond.
Sweet Bread Recipe
Amount Per Serving
Calories 183Calories from Fat 72
% Daily Value*
Saturated Fat 4g25%
Vitamin A 248IU5%
* Percent Daily Values are based on a 2000 calorie diet.
You can use this dough to make the best cinnamon rolls ever, dinner rolls, monkey bread and even homemade donuts.
SAF Red is an all-purpose yeast perfect for "regular" yeast recipes – like our Classic Sandwich Bread, Beautiful Burger Buns, and No-Knead Crusty White Bread. SAF Gold is the best choice for sweet breads – like our Hawaiian Buns, Panettone, and Portuguese Sweet Bread.
A sweet roll or sweet bun refers to any of a number of sweet, baked, yeast-leavened breakfast or dessert foods. They may contain spices, nuts, candied fruits, etc., and are often glazed or topped with icing. Compared to regular bread dough, sweet roll dough generally has higher levels of sugar, fat, eggs, and yeast.
Sugar is hygroscopic; that means it attracts and holds moisture. Without sugar, moisture evaporates from bread during baking, creating a drier loaf. The more sugar you cut from a sweet yeast bread recipe, the more you'll notice this effect.
It caramelises more and becomes crispier. Breads that contain egg should not be baked at very high temperatures as the crust may go too dark too soon. Eggs also add flavour which works well in enriched dough. The yolk is the part that contributes to the flavour mostly as the white is quite bland by itself.
Once you get the yeast on the water, add about a teaspoon of granulated sugar. Yeast is fed by sugar and this will help it multiply and activate with a little snack in its belly. Basically it speeds up the process.
Use the Refrigerator to Boost Your Dough's Flavor
Additionally, when dough is fermented slower, the complex starches and sugars can ferment fully. These fermented sugars create an alcohol-based ingredient known as maltose, which works to make the bread taste sweeter while also deepening the aroma.
For regular cycle machine us ½ teaspoon yeast per cup of flour. For one-hour or express machines the amount may be 2-3X more. Active dry yeast can be substituted for regular cycle only at ¾ teaspoon per cup of flour.
In addition, salt helps to regulate or control the action of yeast and thereby the rate of fermentation. This is done due to the salt's osmotic pressure that it exerts on yeast. Sugar: In yeast-raised products like bread and rolls, sugar provides food for the yeast and gives a sweet taste to the finished product.
What is sweet dough? Sweet dough is an enriched dough which means it has things like eggs, butter and sugar added. These ingredients make the dough very soft and moist! It also means that it can take longer to rise.
There are three types of pastry dough in a classically trained chef's arsenal that should be known by heart. To the uninformed observer, these doughs may seem quite similar, even interchangeable.
Sweetbreads are an organ meat from the thymus gland and pancreas. The easiest sweetbreads to find are from veal, ris de veau; or lamb, ris d'agneau, although beef and pork sweetbreads are also available.
While sugar and other sweeteners provide "food" for yeast, too much sugar can damage yeast, drawing liquid from the yeast and hampering its growth. Too much sugar also slows down gluten development. Add extra yeast to the recipe or find a similar recipe with less sugar.
Salt acts as a yeast inhibitor, which means that it slows down the growth and reproduction of yeast in your bread dough. Without salt present to rein in its activity, the yeast will go wild eating all of the sugar available in the dough from enzymatic activity, like an overactive Pac-Man machine.
Sugar is often added to packaged bread in the US to preserve freshness, create a soft texture, and add sweetness. As a result, American bread is sweeter than European bread.
Milk changes bread recipes by producing a softer loaf, due to the milk fat content, which also gives bread a richer flavor. Bread made with milk browns more easily than bread made with water, as lactose or milk sugar will caramelize as it bakes.
Does olive oil make dough softer? Yes - adding olive oil to sourdough bread will result in a softer crust and crumb. The oil as a lipid coats the flour and inhibits the gluten network resulting in a softer, tighter crumb and softer crust.
- Greater volume (improved capacity to retain gas)
- Darker crust (due to the lactose in the milk)
- Longer shelf life (due partly to the milk fat)
- Finer and more “cottony” grain.
- Better slicing due to the finer grain.
Because in direct contact, salt can kill the yeast. And then, right from the start, there will be no chance that your dough will rise. So, to avoid this error, get into the habit of always weighing out your yeast separately to your salt and adding them separately to the bowl.
Yeast freshness test: In a 1-cup liquid measuring cup, dissolve 1 teaspoon sugar in ½ cup warm water (between 110 and 115 degrees). Stir in 2 ¼ teaspoons (or 1 packet) yeast. After 10 minutes, the yeast should have risen to or above the 1-cup marker on the measuring cup.
Well, if you're using a typical 1/4-ounce packet of yeast, just follow the directions on the back: dissolve the contents of the packet in 1/4 cup warm water with 1 teaspoon sugar. After 10 minutes, the mixture should be bubbly.
Adding butter (unsalted) or oil (olive or vegetable) in small quantities to bread results in a higher rise, a crisper crust, and a longer shelf life. When fat is added in large quantities, such as for brioche, it results in a softer texture and less volume.
They have dough mixers that are finely tuned to develop gluten at the optimum rate. Though the most important factor why bakery bread tastes better is that bakers can work on the same recipes every day which allows them to perfect their routine.
Brioche is a sweeter option that works with almost everything. The brioche has a fluffy texture that works well with saltier options. You can also use the sweetness to accentuate sweet flavours like jams, peanut butter, and chocolate spreads.
What is a Typical Yeast to Flour Ratio? One packet of dry yeast (2 and 1/4 teaspoons) will raise up to 4 cups of flour.
Too much yeast could cause the dough to go flat by releasing gas before the flour is ready to expand. If you let the dough rise too long, it will start having a yeast or beer smell and taste and ultimately deflate or rise poorly in the oven and have a light crust.
Because gas is created as a result of yeast growth, the more the yeast grows, the more gas in the dough and the more light and airy your bread loaf will be.
The first way to soften breads is to add fat somehow. Liquid fats are your best bet from sandwich breads or soft rolls. It could be as easy as replacing some if not all of the water in the recipe with whole milk. Be aware that this will also change how much the exterior will brown as well.
You do not need sugar to activate the yeast. This is a half-true old wives tale leftover from when yeast wasn't preserved as well as it is now. A pinch of sugar will make yeast bubble up, thus proving that the yeast is still active and hasn't expired.
Water at 140°F or higher is the kill zone for yeast. At temps like this or higher, you will have no viable live yeast left.
- 1 cup self raising flour (or 1 cup plain flour and 1 teaspoon of baking powder)
- 1 cup unsweetened yoghurt.
- 1 tablespoon dried herbs eg, mixed herbs or oregano.
Short crust pastry and sweet crust pastry doughs can each be used to make pies. Both contain high amounts of fat, which help the dough get its flaky consistency. Sweet crust pastry is just like short crust pastry, but just has an extra helping of sugar sneaked in. It's much like our Pure Butter Pie Crust recipe.
dough, mixture of flour and liquid with other ingredients, such as leavening agents, shortening, sugar, salt, eggs, and various flavourings, used to make baked products. A similar mixture, in more liquefied form, is known as batter.
The more gluten, the more elastic, stretchy and strong the dough will be. Mixing gluten and water results in a dough that almost feels like rubber. Wheat flour contains 6 to 12 percent gluten, enough to provide a gluten network that holds the carbohydrates together.
Pie: A pie is a baked dish which is usually made of a pastry dough casing that covers or contains a filling of various sweet ingredients such as fruit, cream, and chocolate.
Sugar adds sweetness, as well as contributing to the product's browning. The main role for sugar in yeast breads is to provide food for the yeast. It will also speed up your rise time during proofing.
Yeasted sweet bread or dough recipes call for a much larger proportion of sugar than a basic bread recipe, and usually have butter, eggs, and/or oil. The result is softer and richer recipes.
The dough for French bread is enriched with copious amounts of unsalted butter and eggs which brings out its sweetness. On the other hand, Italian bread is usually on the savory side and paired with tomatoes, cheese, and pork.
As I mentioned, you'll need a teaspoon of yeast per pound of flour. It does not need to be proofed, but, if you're not sure if it's still active, you might want to proof it. About 5-10 minutes should tell you if it's still usable. It's really simple: just flour, water, yeast, and salt.
Glucose is the preferred substrate of yeast [1,41]. In this study, at least 23.6 ± 2.6% of the total amount of glucose released from the sucrose or fructan was consumed. The residual glucose and fructose remained in the final product.
Initially, I like to stir the yeast, just to make sure everything is well mixed, but after that, leave it alone. A healthy activated yeast will start to pop to the top and bubble. After about 10 minutes, the top of the water should be foamy, frothy, and smell slightly of wheat or beer.
For best results, base your yeast dough on wheat flour — only wheat-based flour provides the type and amount of protein yeast dough needs to support its structure. Whole wheat flour, white whole wheat flour, bread flour, or all-purpose flour are all good choices.
Without salt, your dough will rise faster than it normally would, leading to less flavor development and a weaker structure.
Generally, the correct amount of salt in bread dough is 1.8 to 2% of salt based on flour weight (that is, 1.8–2 pounds of salt per 100 pounds of flour).
The origin of sweet bread in Mexico dates back to a few years after the Spanish conquest. The Spanish people introduced wheat bread and the first bakery businesses. To make wheat bread a successful product on the market, they added an extra ingredient to it: Sugar.
Conchas (Mexican Sweet Bread) These sweet and fluffy Conchas are one of the most popular types of pan dulce in Mexican panaderias! Here's how to make this sweet bread at home. What are conchas?
MYTH #1: supermarket breads are full of sugar
In fact, some major brands promote their loaves as No Added Sugar. Obviously, sweet buns and breads have added sugar. Why do many mass-produced breads taste sweet? Because wheat is made up of a lot of starch, and starch is a complex sugar.
Danish pastry is a pastry made of sweetened yeast dough with toppings or fillings such as fruit, nuts, or cheese.
From fluffy sandwich bread to sweet cinnamon rolls, yeast bread is incredibly versatile. And while you've almost definitely enjoyed these rolls, loaves and breadsticks, you might not know what really makes these yeast breads stand out from each other.
Breads, cakes, biscuits, cookies, crackers, flour, milk, hamburgers buns, hotdog buns, pastries, pretzels, rolls, any meat fried with a breading.
- Buffalo Chicken Bites.
- Cinnamon Rolls.
- Garlic Knots.
- Apple Galette.
- Mediterranean Turkey Pot Pies.
- Cheesy Onion Focaccia Bread.
Yeast doughs are classified as lean doughs, for example a baguette, because they are low in fat; as rich doughs with a softer texture because they include fats, sugar, and eggs, such as a cinnamon roll or a Jewish challah; or as a laminated dough prepared by folding in butter.
There are two types of yeast breads, which are described below. Batter breads The dough for batter breads is not kneaded. Batter bread is coarser in shape and texture than bread prepared with kneaded dough.
There are three main types of commercially produced baker's yeast: active dry, instant, and fresh. All of them will work to leaven doughs in any given yeasted baking recipe, but each has slightly different properties, and, for the more discerning palate, varying flavors.
1. Flour – Flour is the basic building block of most baked goods – cookies, cakes, and breads. It's also one of the cheapest ingredients you'll buy.
Quick breads include many cakes, brownies and cookies—as well as banana bread, pumpkin bread, beer bread, biscuits, cornbread, muffins, pancakes, scones, and soda bread.
Pizza dough that has been left to rise for too long, or has been over-proofed, can potentially collapse. The gluten becomes overly relaxed, and the end product will be gummy or crumbly instead of crisp and fluffy.
Newly purchased yeast (with good purchase-by date), can be stored in a cool location (pantry or cabinet), refrigerated, or frozen for up to two years. Once the yeast is opened, it's best kept in the refrigerator to use within four months, and six months – if kept in the freezer.
Does Yeast Expire? Yeast is a living thing, which means that all yeast expires at some point. All yeast has an expiration date, but yeast will expire sooner if not stored properly. Properly stored yeast may last for up to four months beyond the expiration date.