Enriched Dough

Dough that contains significant amounts of fat, sugar, dairy, or eggs (like Brioche or Challah). These ingredients inhibit gluten development and yeast activity, so these doughs often take longer to rise.

By Henry Hunter · Updated October 1, 2026

Henry's notes from the bench

• Sugar and fat slow down yeast (the 'osmotic stress'). Be patient; enriched doughs operate on their own slow timeline.