The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

dry sweet dough

dolcebaker's picture
dolcebaker

dry sweet dough

I made a sweet dough and then into a danish type outcome.. It was good, ok, but not great.  I would like the dough to be moister.  The recipe has milk, butter, eggs, malt, sugar, salt, yeast - should be like a brioche but it seemed a little to dry to me. 

What should I change/add?  would changing some of the milk to cream affect this as it would add slightly more fat?

Ford's picture
Ford

My guess if that you may be over baking.  The interior temperature should be 190-200°F.  More liquid may also be in order.  You are using butter now, so I think substituting cream for the milk would not help.

Ford