Grandma Flanders' Sweet Dough
Grandma Flanders' Sweet Dough yields soft, golden-brown cookies with a hint of sweetness and a tender texture, perfect for breakfast or a delightful snack.
Ingredients
Instructions
- Soften yeast in about 1 cup warm water and 1 tablespoon sugar.
- Add butter, 1 tablespoon sugar, and salt to 1 cup scalded milk.
- Use the other cup of milk to slowly cool the scalded milk to lukewarm, stirring continuously.
- Add yeast mixture, eggs, and flour to make a stiff batter.
- Add remaining flour and knead until smooth.
- Let the dough rise until doubled in size.
- Roll out the dough to 1/4 to 1/2-inch thickness.
- Cut with a round cookie cutter, fold in half.
- Bake on a greased cookie sheet at 375°F for 25 minutes.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of vanilla extract or a pinch of nutmeg to the dough. If you need a dairy-free option, substitute almond milk for regular milk and use a dairy-free butter alternative. Ensure the water for the yeast is warm but not hot, as excessive heat can kill the yeast. Knead the dough thoroughly for a better texture.
Serving Suggestions
These sweet dough treats are delightful on their own but can also be served with a side of Ruby Broccoli for a balanced meal. Consider drizzling them with a simple glaze or serving them alongside Buttery Grated Carrots for an inviting presentation. They make a wonderful addition to brunch or afternoon tea.
Storage & Reheating
Store any leftover sweet dough in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week. When ready to enjoy, reheat in a 350°F oven for about 5-7 minutes until warmed through. This helps to restore some of the original texture.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma Flanders' Sweet Dough contains roughly 719 calories, with 2g protein, 18g carbohydrates, and 72g fat. It is a good source of vitamin C (12% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I freeze the dough for later use?
Absolutely! You can freeze the dough after kneading it. Wrap it tightly in plastic wrap and place it in an airtight freezer bag. When you're ready to use it, thaw in the refrigerator overnight and let it rise before shaping and baking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).