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1 Dough Used 3 Different Ways

Wouldn’t it be great if you had one versatile dough that you could use for multiple recipes? Well, look no further. This dough can be used to make kolaches, doughnuts and also sweet bread.

Wouldn’t it be great if you had one versatile dough that you could use for multiple recipes?

Well, look no further. This dough can be used to make kolaches, doughnuts and also sweet bread.

I added this recipe to my cookbook, The Prepper’s Cookbook because I knew it would add convenience to your busy lives and best of all, you could use items from your prepper pantry. You can also make this dough the night before and have it ready in the morning to cut down on prep time.

Versatile Sweet Dough:

  • 1 c. lukewarm milk
  • 1 packet (2 1/4 tsp.) dry active yeast
  • 3 tbls. powdered sugar
  • 2 1/2 tbls. butter, melted
  • dash of salt
  • 2 c. unbleached flour

For Kolaches:

*Add 1/2 cup jelly for ingredients and 1 egg yolk to brush dough with

  1. In a bowl, add the yeast the lukewarm milk and whisk for 1 minute. Set aside for 15 minutes.
  2. In a large bowl, combine the yeast mixture along with the powdered sugar, butter, and salt. Mix for 8 minutes or until the dough becomes smooth and no longer sticks to a wooden spoon. Cover dough and leave in a warm place to rise until doubled.
  3. Preheat oven to 400 degrees Farenheit. Roll out the dough on floured surface to a 12 x 9-inch rectangle about 1/4 inch thick. Pull off small pieces of dough, roll into 2-inch balls and flatten into 3 to 4-inch circle. ON a greased cookie sheet, place dough 2 inches apart. With the backside of a spoon, push into dough to create an indentation. Dollop a spoonful of jelly or other filling into each indentation.
  4. Beat the egg yolk in a small dish and brush on the exposed dough. Bake for 15 minutes, until golden.
  5. Sprinkle with additional powdered sugar, if desired.

For Doughnuts:

*Add 2 cups vegetable oil for frying


For Glaze:

  • 1 cup powdered sugar
  • 3 tablespoons milk

For Cinnamon and Sugar Dust:

  • 3 tablespoons powdered sugar
  • 1 tablespoon of cinnamon for sprinkling on top of doughnuts or add . Cookie sprinkles are always fun too.
  1. In a bowl, add the yeast the lukewarm milk and whisk for 1 minute. Set aside for 15 minutes.
  2. In a large bowl, combine the yeast mixture along with the powdered sugar, butter, and salt. Mix for 8 minutes or until the dough becomes smooth and no longer sticks to a wooden spoon. Cover dough and leave in a warm place to rise until doubled.
  3. Preheat oven to 400 degrees Farenheit. Roll out the dough on floured surface to a 12 x 9-inch rectangle about 1/4 inch thick. Pull off small pieces of dough, roll into 2-inch balls and flatten into 3 to 4-inch circle.
  4. Add oil to a frying pan and preheat.
  5. Add dough balls to hot oil and cook for 1-2 minutes and scoop out with a slotted spoon.
  6. Set on a paper towel lined plate to absorb oil and add glaze or dust with powdered sugar or sprinkles.

For Sweet Bread:

For Cinnamon and Sugar Dust:

  • 3 tablespoons powdered sugar
  • 1 tablespoon of cinnamon for sprinkling on top of dough.
  1. Preheat oven to 375 degrees Farenheit.
  2. In a bowl, add the yeast the lukewarm milk and whisk for 1 minute. Set aside for 15 minutes.
  3. In a large bowl, combine the yeast mixture along with the powdered sugar, butter, and salt. Mix for 8 minutes or until the dough becomes smooth and no longer sticks to a wooden spoon. Cover dough and leave in a warm place to rise until doubled.
  4. Preheat oven to 400 degrees Farenheit. Roll out the dough on floured surface to a 12 x 9-inch rectangle about 1/4 inch thick. Pull off small pieces of dough, roll into 2-inch balls and flatten into 3 to 4-inch circle.
  5. Roll the pieces into balls and place them into the greased pan side by side. 
  6. Sprinkle with cinnamon and sugar and allow dough tp rise for 20 to 25 minutes, or until almost double. Bake for 20 to 25 minutes in the preheated oven, until rolls are golden brown.

This article was originally published at Ready Nutrition™ on May 3rd, 2013

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