Vegan Master Sweet Dough
User Reviews
5
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Prep Time
15 mins
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Cook Time
12 mins
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Total Time
27 mins
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Servings
3 cups
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Calories
774 kcal
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Cuisine
International
Vegan Master Sweet Dough
Description
The Vegan Master Sweet Dough recipe involves an optional tangzhong starter created by cooking a mixture of flour, water, and soy milk until thickened and cooled, which enhances softness and shelf life. Without tangzhong, the dough consists of soy milk, sugar, butter or oil, bread or all-purpose flour, salt, and yeast. Active dry yeast should be activated in warm soy milk and sugar before mixing, while instant yeast can be added directly.
The ingredients are combined and kneaded to form a cohesive dough that may be sticky, especially when using tangzhong. The dough is then proofed until doubled in size. The result is a sweet, tender dough with enriched texture and flavor, suitable for shaping into breads or rolls.
The recipe notes that adjusting flour quantity may be necessary based on flour type and climate, and recommends resisting adding extra flour if the dough feels sticky with tangzhong. Baking times may vary depending on the baking vessel used. Increasing the butter content improved the dough's richness and handling properties.
Ingredients
- 1 tsp yeast you can double this if you're in a hurry, dry
- 1 cup soy milk can sub with any milk of your choice, homemade
- ¼ cup water (*only if following the optional Tangzhong step; see Note 1)
- ¼ cup sugar
- 6 tbsp butter (*can sub with 75g oil)
- 3 cups bread flour see Note 2, or all-purpose flour
- 1 tsp salt
Instructions
Tangzhong *optional
- Take 1/4 cup of the flour (30g) and put it in a small saucepan along with 1/4 cup water (60g). Set on medium-low heat and whisk until a smooth paste forms with no lumps (or very few).
- Pour in 1/4 cup of the soy milk (60g) and continue whisking until a thick slurry forms (like a roux).
- Remove from heat and let cool until comfortable to touch before proceeding with the rest of the recipe.
Sweet Dough
- If using active dry yeast, dissolve the yeast and sugar in soy milk and let stand for 10 minutes before proceeding with recipe. (If using instant yeast, you can skip this step.)
- Add all the ingredients to a mixing bowl. (Remember, if you chose to make the tangzhong, you will be adding only 3/4 cup soy milk (180g) and 2¾ cups flour (360g) here. Also make sure to add the tangzhong you just made too.)
- Using the stand mixer fitted with the dough hook attachment, mix the ingredients together. Once the ingredients have been roughly incorporated into a shaggy mess, let the mixer knead it for 12 minutes. (See Knead By Hand section for instructions if you don’t have a stand mixer.)
- The dough should be smooth and slightly tacky. You are now ready to use this vegan master sweet dough in any enriched bread recipe. (If not using immediately, please see the Make Ahead & Storage Tips section for how to store your dough.) Below is an example of a simple sandwich loaf you can make with this dough.
One-Rise Sandwich Loaf
- Divide the dough into three or four pieces. Roll each piece into a smooth ball.
- Place the balls in a loaf pan (see Note 3). Cover and let rise until nearly doubled in size (should be around 1 inch away from the top of the loaf pan. Meanwhile, preheat the oven to 350 °F.
- Bake uncovered for 40 minutes on the middle rack. If you have a food thermometer, the inside of the bread should reach 190 °F.
- Let the bread sit for 10 minutes inside the pan, then turn it out onto a cooling rack. Cool fully before slicing.
Notes
- Tangzhong pre-cooking of flour and liquids improves bread softness and freshness over days.
- Adjust flour amount slightly based on local humidity and flour type for optimal dough texture.
- If using active dry yeast, proof with warm soy milk and sugar before mixing dough.
- The dough may be sticky when using tangzhong; avoid adding extra flour to maintain softness.
- Standard 8x4 or 9x5 loaf pans can be used; baking times may differ slightly with ceramic pans.
- Increasing butter from 4 to 6 tablespoons enriches the dough and eases shaping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3cups
Amount Per Serving
Calories 774 kcal
% Daily Value*
| Calories | 774kcal | 39% |
| Carbohydrates | 114g | 38% |
| Protein | 19g | 38% |
| Fat | 26g | 40% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 12g | 60% |
| Sodium | 1047mg | 44% |
| Potassium | 287mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 18g | 36% |
| Vitamin A | 1018IU | 20% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 50mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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