How to make it

  • 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

Reviews & Comments 4

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  • jerry41 4 years ago
    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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    " It was excellent "
    momo_55grandma ate it and said...
    great post thanks bunches. Happy Easter. momo
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    " It was excellent "
    ambus ate it and said...
    Thanks for posting such a wonderful recipe.
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    " It was excellent "
    m2googee ate it and said...
    Nice basic dough recipe to start pastries with.
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