Recipe

Rich Sour Cream Dough Recipe

	Lenora / All my dishes 7 months, 3 weeks ago 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. Prep:240m Servings:2	Lenora
	dough variations

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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

In a large bowl dissolve the yeast in 1/2 cup warm water.

Stir in the sugar

and salt and let proof.

Stir in the milk, sour cream, lemon juice, vanilla, and egg yolks.

Add enough flour to make a medium firm dough.

Beat in the butter.

Turn onto a lightly floured board and knead, adding more flour as required to make a smooth elastic dough.

Let rise in the refrigerator for at least 4 hours.

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.

This recipe cam efrom The Book of Great Breakfast and Brunches by Terence Janericco

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Comments

m2googee 7 months, 2 weeks ago said:
Nice basic dough recipe to start pastries with.

ambus 7 months, 2 weeks ago said:
Thanks for posting such a wonderful recipe.

momo_55grandma 7 months, 2 weeks ago said:
Great post thanks bunches. Happy Easter. momo

jerry41 3 weeks, 5 days ago said:
One of my all-time favorite recipes. I first found it in "The Art of Fine Baking" Copyright © 1961 by Paula Peck.
If you punch it down every day it may keep more than three days in the refrigerator (if you aren't squeamish).
It makes great breakfast pastries.

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