Sweet dough is an enriched bread dough with added sugar, egg, and/or butter beyond the basic flour-water-yeast-salt formula, giving baked goods a richer, more tender crumb than plain bread dough. It became associated with European holiday breads in the Middle Ages, such as German stollen, Italian panettone, and French brioche. The extra fat and sugar make the dough more pliable and slower to develop gluten, so recipes often call for longer or gentler kneading and proofing. It's the base for cinnamon rolls, Danish pastries, babka, and challah, and is distinct from laminated dough, which builds in separate layers of butter (as in croissants) rather than mixing fat directly into the dough.