One-Stop Sweet Bread Dough Recipe for all your Bready Desserts

I've spent a while trying different sweet bread recipes and methods, and had enough of searching up and using too many different sweet dough recipes for every iteration and different filling.

So now, I just use one set of ingredients and method for all my different sweet breads desserts and sweet treats.

It's versatile, easy, doesn't require ages of hand kneading, and I don't need much brain power to achieve it!

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Ideas for Fillings & Toppings

Here are some ideas to get you started with all sorts of sweet bread desserts, all of which have been tried, tested, and eaten by yours truly.

Poppy Seed & Crumble

In a saucepan heat up 200g ground poppy seeds, 200g milk and 200g icing sugar. Let it bubble up and thicken. Let it cool slightly before adding it to your raw dough, and bake together.

For the crumble, mix 40g flour, 25g icing sugar and 15g butter with your hands. Add to your treat straight from the oven.

Caramel

In a saucepan, heat 100g butter and 100g dark brown sugar on a medium-high heat, stir constantly until dissolved. Raise the heat to bring to a boil (looking like foamy bubbles).

Still stirring constantly, add one tin (397g) condensed milk.

As soon as bubbles start to appear, bring the heat down to minimum.

You should be able to feel it thickening up as you stir, and see it starting to get big, thick bubbles. When you do, turn the heat off.

You can run it through a sieve if needed .

Add to baked dough.

Cinnamon Butter

Mix together 225g softened butter, 400g brown sugar, and 32g cinnamon, stirring until the ingredients come together.

Add to your dough before baking.

For the icing, mix together 280g icing sugar, 25g whole milk and 1tsp vanilla bean paste. Add to baked dough.

Blackberry Jam

I like to forage for blackberries in summer, so I use a 2:1 ratio for blackberries and granulated sugar, and 20g lemon juice per kilo of blackberries.

So, for example, if I had 500g blackberries, I'd need 250g sugar and 10g lemon juice.

In a large saucepan, put the blackberries over a medium-high heat, stirring frequently, until they're mostly broken down and are almost submerged in juice (about 10 minutes).

Gradually add the sugar in sections, stirring it in each time, then add the lemon juice.

Bring to a boil, then turn the heat down so it reaches a gentle rolling boil until the mixture reaches 105°C/220°F (about 5-10 minutes). The bubbles here should now be small as most of the water from the fruit has evaporated.

Pour into heated jar(s).

Frangipane

Mix together 270g ground almonds, 180g softened butter, 300g sugar, 2g salt, 2 eggs. Add to dough and bake.

To finish, decorate with 30g toasted almonds and icings sugar once baked and cool.

Chocolate frangipane

To the above, add 90g cocoa powder to the mixture.

Chantilly Cream

With an electric mixer, whisk 300g double cream, 20g icing sugar and 2tsp vanilla bean paste. Whisk until thick, add to baked and cooled bread.

Linked Products:

Bread proofer - https://link.amazon/B07TsVApd

Dough scraper - https://link.amazon/B0fBZakeW

Stainless Steel bowls - https://link.amazon/B0bMWh6E4

Electric whisk - https://link.amazon/B05FGUxfS

Spatula set - https://link.amazon/B0ignKpzp

Bread flour - https://link.amazon/B00ULgJiS

Plain flour- https://link.amazon/B04DXLXNY

Tripod - https://link.amazon/B07t9Q6Dm

Bannetons - https://link.amazon/B06vrW0b6