The stand mixer attachment built for butter; made for dough.

The Sweet Dough Arm mimics the gentle touch of the baker’s hand, delivering superior rubbing, stretching, and folding action — while letting your Hobart or KitchenAid stand mixer do the hard work.

Precision by Design
The Sweet Dough Arm’s unique skeleton geometry excels at rubbing, stretching, and folding—exactly what enriched doughs need. And for short crusts, it’s the master of sablage.It’s engineered for superior fat incorporation, blending butter and eggs without smearing or tearing.Solid stainless steel. No painted coatings. Just results.

Handles Brioche with Ease
Brioche and challah doughs are soft, rich, and notoriously tricky—but not for the Sweet Dough Arm.Its open design lifts and folds with every pass, developing gluten while gently incorporating butter and eggs.No tearing. No smearing. Just smooth, elastic dough ready for a perfect rise.

No Match for Cinnamon Rolls
This dough is dense, sticky, and loaded with sugar and butter—a challenge for standard beaters and dough hooks.The Sweet Dough Arm powers through confidently, kneading evenly without climbing the neck or stalling the mixer.From first mix to final windowpane, it stays clean, centered, and in control.

It effortlessly incorporates room-temperature butter into enriched yeasted doughs and develops gluten quickly without overheating. In pastry and shortcrust applications, it masters the French technique of sablage, delicately sanding butter into flour for tender, flaky results. Its open skeleton design powers through the heaviest cookie and cracker doughs, and it even blends raw meats without smearing fat. This is the professional-grade tool your stand mixer has been missing.

FAQs

Q: What is the Sweet Dough Arm?
A: A pro-grade attachment for KitchenAid and Hobart N50 mixers, engineered for recipes that require precise fat control. Its unique open-loop geometry excels at rubbing, stretching, and folding — delivering better results for doughs where standard hooks and flat beaters fail. No painted coatings, no gimmicks — just cold fat and clean structure.Q: What types of dough is this for?
A: The Sweet Dough Arm is designed for doughs that depend on cold, cool, or room temperature fat incorporation — not creamed, and never melted.Your dough deserves better. Don’t overheat it or whip it when it needs to stay cool. With the Sweet Dough Arm, cool heads—and cool dough—always prevail.It excels in four key categories:Enriched Yeasted Doughs
Method: Incorporer le beurre
(e.g., brioche, cinnamon rolls, babka, challah)Short Crusts & French Pastries
Method: Sablage
(e.g., pâte brisée, pâte sucrée, pâte sablée, pâte foncer)Heavy Cookie & Cracker Doughs
(e.g., English biscuits, Biscoff-style cookies, Scottish shortbread, rolled holiday cookies, homemade OREOs)Raw Ground Meats
(e.g., sausage, brats, meatloaf, burger mix, terrines)Q: What mixers does it fit?
A: The first releases of the Sweet Dough Arm will support:Hobart N50; all KitchenAid tilt-head stand mixers; KitchenAid bowl-lift models like the K5-A, K5SS, and compatible designsThese versions will be released in stages, starting with the most common user requests. Please include your mixer make and model in the preorder form so we can prioritize compatibility and notify you when your fit becomes available.Q: Can I order one now?
A: Inventory is not yet available, but you can join the preorder list today.
Just fill out the contact form below.

Preorder Form

In the message field, include:
– Your full shipping address
– Your mixer make and model (e.g. Hobart N50, KitchenAid KSM5)
– What you plan to bake with the Sweet Dough Arm

From My Kitchen to Yours
Because every great dough deserves the right tools.My name is John Patrick, and I’m the founder of Dough Wright — a company dedicated to producing professional-grade attachments for KitchenAid and Hobart stand mixers.

I bought my first Hobart 60-quart and 20-quart mixers at auction when I was just 15 years old. My first KitchenAid was a cobalt blue K5SS, purchased in the late 1980s. With my parents' support, we converted our old laundry and sewing room into a fully outfitted baking kitchen—now the home of the Dough Wright Test Kitchen.Every Christmas, I would make thousands of rolled cookies and hundreds of Hungarian Diós bejgli (walnut rolls) and Mákos bejgli (poppy seed rolls). I always relied on my commercial Hobart mixers fitted with Sweet Dough-style attachments to get the job done—perfect results, every batch. Everyone asked for the recipe, but the truth was simple: the engineering behind those attachments was the real secret.After the holidays, when I returned to small-batch baking with standard hooks and flat beaters, the magic was gone. The dough just wasn’t the same.Now, nearly 40 years later, I’ve designed the Sweet Dough Arm—a solid stainless steel attachment that brings that same commercial-grade performance to KitchenAid and Hobart countertop mixers.Whether you're baking sweet doughs, French pastries, rolled cookies, or soft, fluffy cinnamon rolls, the Sweet Dough Arm gives you the same folding, rubbing, and precision action Artisan bakers have relied on for decades—finally available for your home kitchen.

DisclaimerDough Wright Co, LLC and the Sweet Dough Arm™ are independent entities and are not affiliated, sponsored, or endorsed by Hobart Corporation, ITW Food Equipment Group, KitchenAid, Whirlpool Corporation, or any of their subsidiaries or affiliates.The Sweet Dough Arm™ is a professional-grade stand mixer attachment designed to be compatible with select Hobart and KitchenAid stand mixers. This compatibility does not imply any affiliation, sponsorship, or endorsement by these companies. The Sweet Dough Arm™ is manufactured independently and is not made by or connected with Hobart or KitchenAid.Sweet Dough Arm™ is a registered trademark of Dough Wright Co, LLC. All rights reserved.