I came across this recipe in a Bon Appettit magazine. It is used for several different recipes, and I am going to add to those they provided using this as the base, with some of my own ideas in the future.
Master Sweet Dough
2/3 cup milk (I used 1%)
5 Tbsp sugar divided
1 3/4 tsp active dry yeast
2 large eggs, room temp
2 3/4 cups unbleached all purpose flour
1 tsp kosher salt
1/2 cup unsalted butter, cut into 1″ pieces, plus 1/2 tbsp melted (or cooking spray)
heat milk over medium heat or in microwave until 110 – 115*
Transfer to 2 cup measuring cup, stir in 1 tbsp sugar. Sprinkle with yeast and whisk to blend. Let sit until yeast is foamy. Add eggs and whisk until smooth.
Combine remaining 4 tbsp sugar, flour and salt in a standing mixer bowl fitted w a dough hook. Add milk mixture. With mixer running, add butter 1 tbsp at a time, blending well between additions. Mix on Medium speed for 1 minute. Kneed on medium – high speed until dough is soft and silky, about 5 minutes.
Brush medium bowl with some melted butter (or spray with cooking spray), place dough in bowl and brush with remaining butter (or use cooking spray). Cover with plastic wrap. let dough rise in a warm draft free place until doubhled in size (1 1/2 hours or so).
DO AHEAD: can make dough a day ahead of time. Cover with plastic and chill dough. remove from fridge and let rise 2 – 2 1/2 hours) until doubled. Proceed with your sweet dough baking recipe.
This dough is used in several different recipes that I will be posting in the near future.