Raised dough

Yield: 1 Servings

Measure Ingredient
4 \N Squares yeast cake; crumbled
½ cup Warm water
1 tablespoon Sugar
1½ cup Milk
2½ \N Sticks butter
1½ cup Sugar
2 teaspoons Salt
8 cups Flour
1 cup Sour cream
4 \N Egg; beaten

Dissolve yeast in half cup water. Add tablespoon of sugar. Set aside and allow to become foamy(Proof the yeast).

Heat 1½ cup milk with butter til butter melts. Add sugar and salt. Cool and combine with yeast mixture. Add 4 cups of flour, sour cream and eggs.

Mix well. Add approximately 4 more cups of flour til you have fairly stiff batter. Knead until smooth and elastic, adding more flour if necessary.

Put in 2 greased bowls. Grease(oil) top of dough. Cover. Refrigerate over night.

Use for coffee cakes, hamantaschen, etc. Best made with butter.

Recipe by: DOROTHY SHERMAN - REVISED BY JUDY SHERMAN Posted to JEWISH-FOOD digest Volume 98 #037 by "Judy Sherman" <jsherman@...> on Jan 20, 1998

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