Buttery Yeast Dough

Prep Time:
25 mins
Total Time:
3 hrs 25 mins
Makes 2 pounds, 6 ounces


  • 1 ¾ cups all-purpose flour

  • 1 ¾ cups bread flour

  • 2 teaspoons coarse salt

  • ¼ cup warm water

  • 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


  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.

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