Dhanson at 02:31, 19 April 2025

2025-04-19T02:31:08Z

← Older revision		Revision as of 02:31, 19 April 2025
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	This is a base recipe for a number of recipes in ''100 Morning Treats'' such as...		This is a base recipe for a number of recipes in ''100 Morning Treats'' such as...
	=== Ingredients ===		=== Ingredients ===
	* 1/2 c ~~warm whole milk (100-110F)~~		* 1/2 c water, at room temperature
	* ~~2 t~~ active dry yeast		* 1 T active dry yeast
	* 3 large ~~eggs~~, at room temperature		* 3/4 c sour cream, at room temperature
	* ~~2 T honey~~		* 1 large egg, at room temperature
	* 1 T sugar		* 4 large egg yolks, at room temperature
			* 1/2 c sugar
	* 1 1/2 t salt		* 1 1/2 t salt
	* 3 c + 2 T all-purpose flour		* 4 c + 2 T all-purpose flour
	* 8 T unsalted butter, cut into ~~1-inch~~ pieces, at room temperature		* 8 T unsalted butter, cut into 8 pieces, at room temperature

	=== Preparation ===		=== Preparation ===
	Grease a large bowl. In the bowl of a stand mixer fitted with a ~~paddle~~, combine the ~~milk~~ and yeast on low speed, then let sit until the yeast has dissolved, about 5 minutes. Add the ~~eggs~~, ~~honey~~, sugar, and salt and mix until well combined.		Grease a large bowl. In the bowl of a stand mixer fitted with a dough hook, combine the water and yeast on low speed, then let sit until the yeast has dissolved, about 5 minutes. Add the sour cream, egg, egg yolks, sugar, and salt and mix until well combined.

	Add the flour, mixing on low speed until incorporated, 1-2 minutes. Add the butter, one piece at a time. ~~When all~~ the ~~butter has been added, increase~~ the speed to medium and ~~beat the butter into~~ the dough ~~until all the little butter pieces are incorporated~~, ~~1-2 minutes. Transfer the dough~~ to the ~~prepared bowl. The dough will be very sticky~~ and ~~you will need a spatula~~ to ~~scrape~~ the ~~dough into the bowl~~.		Add the flour, mixing on low speed until incorporated, 1-2 minutes (the dough will be very sticky and will be in a puddle at the bottom of the bowl). Add the butter, one piece at a time, mixing until completely incorporated after each addition. Scrape down the sides of the bowl and the hook. Increase the speed to medium and mix until the dough is sticky but elastic, is tarting to gather around the hook, and has mostly pulled away from the sides but is still sticking to the bottom, 8-10 minutes.

	~~Cover the bowl with plastic wrap and let the dough rise for 30 minutes. Remove the plastic and place your fingers or~~ a ~~spatula underneath~~ the dough ~~and gently pull the dough up and fold~~ it ~~back over itself~~. ~~Give the bowl a quarter turn and fold~~ the dough ~~over again. Repeat six~~ to ~~eight more times~~, ~~until all the dough has been folded over on itself. Re-~~cover ~~the bowl~~ with plastic and let ~~dough~~ rise for ~~30 minutes~~. ~~Repeat~~ this ~~series of folding~~ the dough ~~three more times, every 30 minutes,~~ for ~~a rise time of~~ 2 hours.		Gently pull on a small piece of the dough; you should be able to count to 5 without it tearing off. Transfer the dough to the greased bowl, cover with plastic, and let it rise for about 2 hours. The dough will have risen slowly during this time, increasing its volume by about half. Refrigerate the dough for at least 2 hours or overnight before using.

	~~Tightly cover the bowl with plastic wrap and refrigerate~~ overnight ~~or up to 3 days~~.

	[[Category:Bread]]		[[Category:Bread]]
	[[Category:Breakfast]]		[[Category:Breakfast]]

Dhanson: Created page with "{{RecipeSummary |PrepTime=30 min + rising time 2+ hours |CookTime=n/a |Source=''100 Morning Treats'' by Sarah Kieffer (pg 270) |Yield=~2.5 lbs dough |Rating={{Very Good}} }} This is a base recipe for a number of recipes in ''100 Morning Treats'' such as... === Ingredients === * 1/2 c warm whole milk (100-110F) * 2 t active dry yeast * 3 large eggs, at room temperature * 2 T honey * 1 T sugar * 1 1/2 t salt * 3 c + 2 T all-purpose flour * 8 T unsalted butter, cut into 1-i..."

2025-04-19T02:24:50Z

Created page with "{{RecipeSummary |PrepTime=30 min + rising time 2+ hours |CookTime=n/a |Source=''100 Morning Treats'' by Sarah Kieffer (pg 270) |Yield=~2.5 lbs dough |Rating={{Very Good}} }} This is a base recipe for a number of recipes in ''100 Morning Treats'' such as... === Ingredients === * 1/2 c warm whole milk (100-110F) * 2 t active dry yeast * 3 large eggs, at room temperature * 2 T honey * 1 T sugar * 1 1/2 t salt * 3 c + 2 T all-purpose flour * 8 T unsalted butter, cut into 1-i..."

New page

{{RecipeSummary
|PrepTime=30 min + rising time 2+ hours
|CookTime=n/a
|Source=''100 Morning Treats'' by Sarah Kieffer (pg 270)
|Yield=~2.5 lbs dough
|Rating={{Very Good}}
}}
This is a base recipe for a number of recipes in ''100 Morning Treats'' such as...
=== Ingredients ===
* 1/2 c warm whole milk (100-110F)
* 2 t active dry yeast
* 3 large eggs, at room temperature
* 2 T honey
* 1 T sugar
* 1 1/2 t salt
* 3 c + 2 T all-purpose flour
* 8 T unsalted butter, cut into 1-inch pieces, at room temperature

=== Preparation ===
Grease a large bowl. In the bowl of a stand mixer fitted with a paddle, combine the milk and yeast on low speed, then let sit until the yeast has dissolved, about 5 minutes. Add the eggs, honey, sugar, and salt and mix until well combined.

Add the flour, mixing on low speed until incorporated, 1-2 minutes. Add the butter, one piece at a time. When all the butter has been added, increase the speed to medium and beat the butter into the dough until all the little butter pieces are incorporated, 1-2 minutes. Transfer the dough to the prepared bowl. The dough will be very sticky and you will need a spatula to scrape the dough into the bowl.

Cover the bowl with plastic wrap and let the dough rise for 30 minutes. Remove the plastic and place your fingers or a spatula underneath the dough and gently pull the dough up and fold it back over itself. Give the bowl a quarter turn and fold the dough over again. Repeat six to eight more times, until all the dough has been folded over on itself. Re-cover the bowl with plastic and let dough rise for 30 minutes. Repeat this series of folding the dough three more times, every 30 minutes, for a rise time of 2 hours.

Tightly cover the bowl with plastic wrap and refrigerate overnight or up to 3 days.

[[Category:Bread]]
[[Category:Breakfast]]

Sour Cream Dough - Revision history

Dhanson at 02:31, 19 April 2025