Sour Cream Dough: Difference between revisions
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..." |
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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 | * 1/2 c water, at room temperature | ||
* | * 1 T active dry yeast | ||
* 3 large | * 3/4 c sour cream, at room temperature | ||
* | * 1 large egg, at room temperature | ||
* 1 | * 4 large egg yolks, at room temperature | ||
* 1/2 c sugar | |||
* 1 1/2 t salt | * 1 1/2 t salt | ||
* | * 4 c + 2 T all-purpose flour | ||
* 8 T unsalted butter, cut into | * 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 | 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. | 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. | ||
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. | |||
[[Category:Bread]] | [[Category:Bread]] | ||
[[Category:Breakfast]] | [[Category:Breakfast]] | ||
Latest revision as of 02:31, 19 April 2025
| Summary | |
|---|---|
| Prep time | 30 min + rising time 2+ hours |
| Cook time | n/a |
| Source | 100 Morning Treats by Sarah Kieffer (pg 270) |
| Yield / serves | ~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 water, at room temperature
- 1 T active dry yeast
- 3/4 c sour cream, at room temperature
- 1 large egg, at room temperature
- 4 large egg yolks, at room temperature
- 1/2 c sugar
- 1 1/2 t salt
- 4 c + 2 T all-purpose flour
- 8 T unsalted butter, cut into 8 pieces, at room temperature
Preparation
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 (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.
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.
