Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Buttery Yeast Dough 3.8 (10) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on November 23, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 3 hrs 25 mins Yield: Makes 2 pounds, 6 ounces Ingredients 1 ¾ cups all-purpose flour 1 ¾ cups bread flour 2 teaspoons coarse salt ¼ cup warm water ⅓ cup sugar 1 package (2 ¼ teaspoons) active dry yeast 6 large eggs, room temperature 1 teaspoon finely grated lemon zest 1 ½ sticks unsalted butter, room temperature, cut into 6 pieces, plus more for plastic wrap Directions Whisk together both flours and salt. In the bowl of a mixer, combine warm water, sugar, and yeast. Let stand until foamy, 5 minutes. 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. 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. Chill 1 hour. Punch down dough. Refrigerate, covered, 1 hour or overnight. Variations Herb Variation: Reduce sugar to 3 tablespoons. Add 3 tablespoons chopped fresh sage and 1 tablespoon chopped fresh thyme in step 2. Rate it Print