Sweet Dough and Rich Dough Formulas

It must be remembered that high percentages of fat and sugar in a yeast dough inhibit fermentation. For this reason, most of the doughs in this section are mixed by the sponge method so most of the fermentation can take place before the sugar and fat are added. The major exception is regular sweet dough or bun dough, which is low enough in fat and sugar to be mixed by the modified straight dough method. The quantity of yeast is also increased. Refer to review the basic mixing methods.