I got this recipe from Food Network Magazine. It is truly a great basic sweet dough recipe. In the magazine they used this dough to make 6 different pastries. I made 2 of them, the Raspberry Danish and Mexican Chocolate Loaf.
To start, warm 1/2 cup each water and milk in a saucepan over low heat until a thermometer registers 100°F to 110°F. Remove from the heat and sprinkle the yeast on top, then sprinkle with a pinch of the sugar; set aside, undisturbed, until foamy, about 5-10 minutes.Whisk the 4tbl melted butter, egg yolk and 1.5tsp vanilla into the yeast mixture until combined. In a large bowl, whisk 2 3/4cups flour, the remaining sugar, 3/4tsp salt and 1/2tsp nutmeg*.
Make a well in the center, then add the yeast mixture and stir with a wooden spoon to make a thick and slightly sticky dough. Turn out onto a floured surface and knead until soft and elastic, about 6 minutes. Shape into a ball.Brush a large bowl with butter. Add the dough, turning to coat lightly with the butter. Cover with plastic wrap and let rise at room temperature until the dough is doubled in size, about 1 hour, 15 minutes.
Turn the dough out of the bowl and knead briefly to release excess air; re-form into a ball and return to the bowl. Lightly butter a large piece of plastic wrap and lay it directly on the surface of the dough. Cover the bowl tightly with plastic wrap and refrigerate at least 4 hours or overnight.
1/2cup whole milk
1 1/4-ounce packet active dry yeast (2 1/4tsp)
4tbl unsalted butter, melted and slightly cooled, plus more for brushing
1 large egg yolk
1.5tsp vanilla extract
2 3/4cups all-purpose flour, plus more for dusting
1/2tsp freshly grated nutmeg (optional*)