caraway-and-rye

King Bakery Sweet Dough

The base dough for cinnamon buns: roll Cinnamon Smear into it, then finish with Cinnamon Bun Icing.

Ingredients

The 8 qt column is the source of truth. Every other column is scaled exactly from it, and every figure on the original card already scaled exactly — nothing was adjusted.

Ingredient	8 qt	4 qt	2 qt	1 qt	½ qt
Milk	7257g	3629g	1814g	907g	454g
Eggs	3629g	1814g	907g	454g	227g
Bread Flour	12701g	6350g	3175g	1588g	794g
Pastry Flour	3629g	1814g	907g	454g	227g
Sugar	3629g	1814g	907g	454g	227g
Shortening	3629g	1814g	907g	454g	227g
Salt	227g	113g	56.7g	28.3g	14.2g
Yeast	454g	227g	113g	56.7g	28.3g

Flavouring

4 parts vanilla extract to 1 part lemon extract. The card gives it by feel rather than by weight — roughly two capfuls vanilla to half a capful lemon.

Method

Not recorded on the card. Mixing time, bulk ferment, and proof were never written down.

Notes

• Total flour is 36 lb at 8 qt (28 lb bread + 8 lb pastry, a 3.5:1 blend). Against that: milk 44%, eggs 22%, sugar 22%, shortening 22%, salt 1.4%, yeast 2.8%.
• The card never says which yeast. At 2.8% of flour this reads as fresh yeast; if it were instant it would be roughly triple a normal dose.
• Batch size in quarts means quarts of liquid at 2 lb per quart — 16 lb milk = 8 qt. The same convention runs through the whole collection.
• Pastry flour softens what would otherwise be a very strong dough. If you substitute, don’t just use all bread flour.

Appendix — Original card, as written

Sweet Dough	8 qt	4 qt	2 qt	1 qt	1/2 qt
-------------------------------------------------------------
Milk		16-0	 8-0	4-0	2-0	1-0
Eggs		 8-0	 4-0	2-0	1-0	 -8
Bread Flour	28-0	14-0	7-0	3-8	1-12
Pastry Flour	 8-0	 4-0	2-0	1-0	 -8
Sugar		 8-0	 4-0	2-0	1-0	 -8
Shortening	 8-0	 4-0	2-0	1-0	 -8
Salt		  -8	  -4	 -2	 -1	 -1/2
Yeast		 1-0	  -8	 -4	 -2	 -1

4 parts vanilla 1 part lemon extract (i.e. 2 cap fulls to 1/2 cap full)
Lemon extract and vanilla extract

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