Effect of adding sugar to tea ring or braid recipe

I like a sweeter dough than any recipe I've used. I know there are chemical actions in baking and don't want a failure. Would like to add several tablespoons to recipe/
Hope some of you experts can advise me. Siol Il

Sugar has the effect of making the finished product more tender. It also aids in crust formation. So adding sugar can mean a darker finished product.

However, most recipes are guides, and can be adjusted to a certain extent. Can you describe the recipe, and tell me how much flour and fat is in it--and I'll tell you what I would do, if it helps.

Sugar has the effect of making the finished product more tender. It also aids in crust formation. So adding sugar can mean a darker finished product.

However, most recipes are guides, and can be adjusted to a certain extent. Can you describe the recipe, and tell me how much flour and fat is in it--and I'll tell you what I would do, if it helps.

Thanks for the help Roselle.
It calls for two pkg yeast
1/3 cup of sugar, 1 stick of butter,
4 1/2 cups of flour another one I used is 2 pkg yeast, 1/4 c of butter,1/2 cup of sugar and 4-5 cups of flour. I've eaten braids purchased from fund raisers that tasted so much better and I think it is the sweetness that is different. Thanks again. Siol IL

Oh, when you said tea bread, I thought you meant a quick bread. Yeast bread? You've got a LOT of leeway there. As long as you don't 'cook' your yeast and kill it, the sky's the limit.

For example, the roll recipe I've developed after years of experimenting (to try to duplicate my dad's wonderful rolls), uses 1/2 cup sugar, to only about 3-4 cups flour.

More sugar in a yeast recipe is actually a good thing, because, as you probably know, it's food for the yeast and helps it grow well.

I'd say you could easily go up to 1/2-2/3 cup sugar for those recipes. You might also consider upping the butter a little on that second recipe--that also helps make a richer, more flavorful, more tender (cake-like) dough. I'd use a full stick for each recipe (you culd always cut back a hair on the liquid to make up for the extra butter)

If I were experimenting with those, I'd start by doing 1/2 cup sugar in the first recipe; and using a whole stick of butter and 3/4 cup sugar in the second.

Good luck.

Thank you Roselle I'll try that the next time. Plan on baking some for Christmas. I'd like to get good enough to bake those for bake sales as they are popular. Siol Il