Basic Sweet Dough --- Sponge Method

Light, soft and full flavored. Shape into any form and fill with a variety of fillings. By hand: In a large bowl, whisk together 2 cups flour, sugar, yeast and salt to combine. Heat milk to 125 degrees. Add milk, butter, egg and vanilla to the yeast and flour mixture. Beat vigorously for 2 minutes. Gradually add remaining flour, 1/2 cup at a time, until the dough begins to pull away from the side of the bowl. Turn the dough out onto a floured work surface. Knead, adding additional flour a little at a time, until you have a smooth, elastic dough. By mixer: In the mixer's bowl with the paddle attached, mix 2 cups flour, sugar, yeast and salt to combine. Heat milk to 125 degrees. Add milk, butter, egg and vanilla to the yeast mixture. Beat vigorously for 2 minutes. Gradually add remaining flour, 1/2 cup at a time, until the dough begins to pull away from the side of the bowl. Change to the dough hook. Continue to add additional flour, 1 tablespoon at a time, until the dough just begins to clean the bowl. Knead 4 to 5 minutes on medium low. By food processor: Heat milk to 110 degrees. Place flour, sugar, yeast and salt in the food processor fitted with the plastic blade. Pulse 3 to 4 times to combine. Add milk, butter, egg and vanilla, and pulse 9 to 10 times until the ingredients begin to come together in a ball. If dough is too wet, add flour, 1 tablespoon at a time, until the dough comes together. If dough is too dry, add water, 1 tablespoon at a time. Knead exactly 60 seconds. By bread machine: Put milk, butter, egg and vanilla into the bread pan. Add flour, sugar, yeast and salt. Select the dough cycle and press start. After the dough has mixed, check to make sure dough comes together in a ball. If dough is too wet, add flour, 1 tablespoon at a time, until the dough comes together
if dough is too dry, add water, 1 tablespoon at a time. Continue with the kneading cycle. You may let the dough rise in the bread machine or in a bowl. First rising: Put dough into an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with a tightly woven towel, and let rise until doubled, about 1 hour. Shaping: See shapes below. Second rising: Place on pan and cover with a tightly woven towel, and let rise 45 minutes. Preheating: About 10 minutes before baking, preheat oven to 375 degrees. Baking and cooling: Bake 30 minutes, or until the internal temperature of the bread reaches 190 degrees. Immediately remove bread from pan and place on a rack to cool 15 minutes. Glazing: Combine confectioner's sugar with enough cream to get the consistency of honey. Drizzle over the top of the bread. SHAPES: To make a cut wreath: Roll the dough into a 12- by 18-inch rectangle. Brush with melted butter and sprinkle with dark brown sugar and cinnamon. Sprinkle with nuts and/or raisins if using. Roll from the long edge and pinch to seal. Lift onto a parchment-lined baking sheet. Form into a ring and pinch ends together. With scissors, make cuts from the outside edge to within 1/2 inch of the center. Cut at 1-inch intervals around dough. Pull sections apart and twist slightly so they are almost lying on their sides. For a different effect, you can also turn two slices on their sides, then twist a third toward the center, continuing the pattern around the wreath. Continue with second rising. To make cinnamon rolls or a cinnamon roll tree: Roll the dough into a 12- by 18-inch rectangle. Brush dough with melted butter then sprinkle with dark brown sugar and cinnamon. Sprinkle with nuts and/or raisins, if using. Roll from the long side so you have an 18-inch cylinder. Pinch and seal the edge. Score and cut into 15 rolls (11 if you wish to bake in a Christmas tree design
use one for the base, then add rows of 4, 3, 2 and end with 1 on top). Place cut-side up into a well-greased 9-by-13-by-2-inch pan (if you use a glass pan, reduce the temperature of the oven by 25 degrees). Continue with second rising. To make a twisted wreath: Divide the dough in half and roll each piece into a 24-inch long rope. Twist two ropes together and pinch the ends. Shape into a wreath and pinch the ends together. Continue with second rising. (During the Easter season, dyed hard-boiled eggs can be woven into the wreath.) Per serving: 222 calories (percent of calories from fat, 26), 4 grams protein, 38 grams carbohydrates, 1 gram fiber, 6 grams fat, 31 milligrams cholesterol, 206 milligrams sodium.