Yeast Dough
Martha makes rich, tender yeast dough with butter and sour cream.
Yeast Dough
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Martha Bakes, Episode 1010
- Yield Makes 1 3/4 pounds
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Ingredients
- 2 packages active dry yeast (1 tablespoon plus 2 teaspoons)
- 1/4 cup warm water (100 to 110 degrees)
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 1/4 cup sugar
- 2 large egg yolks
- 1 teaspoon white vinegar
- 1/2 teaspoon pure vanilla extract
- 1/3 cup sour cream
- 1 2/3 cups all-purpose flour, plus more for work surface
- 1 cup bread flour
- 1 teaspoon coarse salt
Directions
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In a small bowl, mix together yeast and warm water; set aside.
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In the bowl of an electric mixer fitted with a paddle attachment, cream together butter and sugar on medium speed, scraping down sides of bowl with a spatula as necessary. Add egg yolks, one at a time, mixing well after each addition and scraping down sides of bowl with a spatula as necessary.
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Add vinegar and vanilla; mix to combine. Slowly add sour cream, mixing until well combined. Add yeast mixture.
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In a large bowl, whisk together both flours and salt. Add to mixer and mix on low until well combined and dough begins to pull away from the sides of the bowl and just begins to form a ball.
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Turn dough out onto a lightly floured work surface. Knead dough until smooth, about 5 minutes. Lightly flour the bottom of a large glass bowl; place dough in bowl and cover with a clean damp kitchen towel. Cover bowl tightly with plastic wrap; let stand until doubled in size, about 3 to 4 hours, or refrigerate overnight.
I am so much under a great impression - I am a beginner baker and I am making this dough exactly as I saw on Martha Bakes and it is the first time that it comes out and feels exactly as it says on TV. This is the second time that a Martha Stewart recipe is a success - thank you so much.
I think I love it
@alev_ada I tried it and it worked despite curious order of steps. Delicious!
This recipe strikes me as strange because every baking book for advanced bakers including proffessional ones recommends kneading flour, water, yeast and sometimes eggs BEFORE you add fat and sugar. This is because fat and sugar inhibits the formation of gluten. I am wondering then if this recipe actually works.