Rich Sour Cream Dough
By: Yuna Wu
Published: Thursday, December 10, 2009 - 5:56pm

Ingredients




4 tablespoons sugar
1/4 cup warm water (110 to 115 F)
1 package active dry yeast
3 cups unbleached all-purpose flour, spooned in and leveled
1 teaspoon salt
1 1/2 teaspoons sticks unsalted butter, cut into ½-inch cubes, plus 1  soft 
2 large eggs
1/2 cup sour cream
1 teaspoon pure vanilla extract

Preparation

1 Combine 1 tablespoon of the sugar and warm water in a warmed bowl. 2 Sprinkle the yeast over the water, cover the bowl with a saucer and let the mixture stand for 5 minutes. 3 Stir friefly with a fork, cover and let it staqnd for 2 to 3 minutes, or until bubbly. 4 Mix 3 cups of flour, remaining 3 tablespoons of sugar and salt on low speed using the paddle attachement.. 5 Add the slightly firm butter and continue to mix until meal-size crumbs form (2-4 minutes) 6 Using a fork, in a large bowl, mix the eggs, sour cream, and vanilla. 7 Add the sour cream mixture to the flour, along with the dissolved yeast, and mix on low speed until a rough, soft dough is formed. 8 Lightly butter a medium bowl for storing the dough. 9 Turn the dough into the prepared bowl, smoothing the top with lightly floured hands. 10 Brushed the top lightly with the soft butter, cover tightly with plastic wrap and refrigerate overnight. 11 Can be kept for up to 3 days.

About


A yeast master dough that can be used as basis for many other recipes, including coffee cakes, cinnamon rolls, stollens and many other pastries.