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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This is a rich dough that can be used with a variety of fillings. I am posting those fillings as well and will have them titled accordingly. A dish not for the squeemish when getting on the scale. Ingredients:
4 pkgs dry yeast |
1/2 cup sugar |
1 tsp salt |
1/2 cup cold milk |
1 cup sour cream |
2 tsp lemon juice |
1 tsp vanilla |
3 egg yolks |
5-6 cups flour |
1 1/2 cups butter, softened |
Directions:
1. In a large bowl dissolve the yeast in 1/2 cup warm water.
2. Stir in the sugar
3. and salt and let proof.
4. Stir in the milk, sour cream, lemon juice, vanilla, and egg yolks.
5. Add enough flour to make a medium firm dough.
6. Beat in the butter.
7. Turn onto a lightly floured board and knead, adding more flour as required to make a smooth elastic dough.
8. Let rise in the refrigerator for at least 4 hours.
9. The dough can remain in the frig at this stage for up to 3 days. Punch it down when ever it comes to doubling in bulk.
10. This recipe cam efrom The Book of Great Breakfast and Brunches by Terence Janericco
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