Question about Sweet Dough
Hi everyone. I'm making a sweet bread that has a lot of sugar (about 20%) , a lot of milk, and a lot of egg yolks. When making sweet doughs with this much sugar, should the sugar be added to the flour before the liquids? Or should the sugar be dissolved in the liquids? Also, when is the best time to add the egg yolks? I usually just dump everything in all at once (but partially dissolve the sugar in the milk first) . Still produces great bread, but maybe there's a better sequence to adding ingredients. Also, I'm wondering if some sort of autolyse could be useful. Any comments would be much appreciated.