BRAUE'S BASIC SWEET DOUGH

3 packages active dry yeast
1 cup warm water
1 cup sugar, divided use
1 cup milk, scalded
1 1/4 teaspoons salt
6 tablespoons shortening (or softened butter)
3 eggs, beaten
7 cups all-purpose flour, divided use

Dissolve the yeast in the warm water and sprinkle in 3 tablespoons sugar. Set aside.

In another bowl you combine the milk, the rest of the sugar, salt, and shortening. Add this milk mixture to the yeast mixture and add the eggs and half the flour, stirring until nice and smooth, then stir in the rest of the flour until it is pliable.

Turn out on a lightly floured board, knead for at least 5 minutes. Place in a greased bowl and turn the dough over once so that it will all be greased.

Cover and let rise in a warm place for almost an hour and then proceed with any of the following desired variations:

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BRAUE’S SWEET DOUGH PAN BREAD

Basic Sweet Dough (recipe above)
1/4 cup raisins
Syrup Topping (optional, recipe follows)
Syrup Topping optional

Punch down the sweet dough when double in bulk and divide into equal portions. Roll each piece into a circle about 1/4 inch thick. The size is determined by your cake pans. Place dough in greased cake pans, cover, and let rise in a warm place until doubled in bulk.

Press 1/4 cup of raisins into dough an inch or two apart.

Bake in a 375 degree F oven for 10 minutes. Then pour the syrup or topping over the top of the cake while in the oven and continue baking for 30 minutes longer. Remove from pan for serving or storing.

SYRUP TOPPING FOR SWEET ROLLS

3 tablespoons butter
3 tablespoons water (variable)
2/3 cup sugar
1/3 cup of brown sugar

Place ingredients for the Syrup Topping in a saucepan and mix. Boil over low heat for at least 5 minutes.

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SWEET DOUGH CUT-UPS

2 cups sugar
1 tablespoon cinnamon
1 cup seedless raisins.
Basic Sweet Dough (recipe above)
melted butter (or margarine or oil)

Combine sugar, cinnamon, and raisins; set aside.

Punch sweet dough down when doubled in bulk, turn out on a lightly floured board. Divide into 3 equal pieces and roll each piece out onto an oblong of 14 by 9 inches.

Brush lightly with melted butter (or margarine or oil). Sprinkle 1/3 of the sugar mixture on each oblong of sweet dough; roll each piece up lengthwise like a jelly roll. Cut with a sharp knife into slices about 1/2 inch thick.

Place cut sides up about an inch apart on a greased shallow baking pan. Cover and let rise in a warm place until doubled in bulk.

Bake in a 425 degree F oven for about 20 minutes.

Ice the tops while still warm with this plain homemade icing if desired:

1/2 cup confectioners’ sugar
2 teaspoons milk
1/8 teaspoon vanilla extract

Combine and beat until smooth confectioners’ sugar, milk, and vanilla extract.

Adapted from source: Uncle John's Original Bread Book, 1976