12 g (1 T) sugar
10 g (1 T) instant yeast
700 g flour or bread flour
100 g sugar
3 eggs
1 C butter, softened
1 t salt
Warm milk to 110° F.
Add 1 T sugar and then yeast to milk.
Whisk to combine and set aside 5 mins.
In a stand mixer bowl, weigh out flour and pour milk/yeast over flour.
On low speed with the dough hook, add sugar, eggs, butter, and salt.
Increase speed to medium and mix dough until elastic and smooth.
Dough should bounce back when touched; this should take 8-12 mins.
Dough is ready when it passes the window test.
Shape dough into a smooth ball and place it in a greased bowl.
Preheat oven to 170° for 5 mins and turn off.
Cover dough with tea towel and proof in oven 90 mins.
Dough is ready to be shaped and proofed a second time before baking.
Note:
If making pigs in a blanket,
One batch of dough is enough to cover 16 sausages.
Proof a second time for about 30 mins.
Bake at 375° for about 30 mins.
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