Why sweet dough produce a flaky crust?

Sweet dough doesn't inherently produce a flaky crust. Flaky crusts are primarily associated with pastry dough, which is a different type of dough altogether.

Here's why:

* Fat content: Pastry dough relies on high fat content, typically from butter or shortening, to create layers. These fats melt during baking, creating steam that separates the layers and leads to flakiness. Sweet dough, while it may have some fat, typically has a much lower fat content.

* Hydration: Pastry dough is typically made with a lower hydration level than sweet dough. This means less liquid is used, resulting in a stiffer dough that can be rolled out into thin layers. Sweet dough, often used for breads and rolls, has a higher hydration level, making it softer and more pliable.

* Lamination: Pastry dough undergoes a process called lamination. This involves repeatedly folding and rolling out the dough, layering it with fat. The more layers, the more flakiness. Sweet dough is rarely laminated, meaning it doesn't create the same layered structure.

Think of it this way:

* Pastry dough: Imagine a stack of paper, each sheet representing a layer of dough. The fat melts and creates steam between the layers, separating them and creating the flaky texture.

* Sweet dough: Imagine a single sheet of paper. It's smooth and consistent, lacking the layers of pastry dough.

While sweet dough might have some flakiness, it's not the primary characteristic of this dough type.

If you're looking for a flaky crust, focus on pastry dough recipes and techniques.