New This Month

Buttery Yeast Dough

  • Prep:
  • Total Time:
  • Yield: Makes 2 pounds, 6 ounces

Source: Martha Stewart Living, December/January December/January 2015


  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups bread flour
  • 2 teaspoons coarse salt
  • 1/4 cup warm water
  • 1/3 cup sugar
  • 1 package (2 1/4 teaspoons) active dry yeast
  • 6 large eggs, room temperature
  • 1 teaspoon finely grated lemon zest
  • 1 1/2 sticks unsalted butter, room temperature, cut into 6 pieces, plus more for plastic wrap


  1. Whisk together both flours and salt. In the bowl of a mixer, combine warm water, sugar, and yeast. Let stand until foamy, 5 minutes.

  2. Add eggs, zest, and flour mixture to yeast mixture. Beat on medium-high speed with a dough hook until dough pulls away from sides of bowl, about 5 minutes.

  3. Beat in butter, one piece at a time; continue beating until fully combined and dough is silky but still sticky, about 5 minutes more. Cover with buttered plastic wrap; let rise in a warm spot until doubled in bulk, about 1 hour.

  4. Chill 1 hour. Punch down dough. Refrigerate, covered, 1 hour or overnight.


Herb Variation: Reduce sugar to 3 tablespoons. Add 3 tablespoons chopped fresh sage and 1 tablespoon chopped fresh thyme in step 2.

Cook's Notes

You can prepare all of the recipes that use this dough ahead: Place formed breads in baking pan(s); cover tightly with buttered plastic wrap, then foil; and freeze for up to 1 month. When ready to use, thaw, then let rise as directed.


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