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Basic Rich Sour Cream Yeast Dough


4 teaspoons dry yeast
1/4 warm water
3 cups all-purpose flour
1/4 teaspoon salt
3/4 cup unsalted butter, in chunks
3 egg yolks
1/4 cup sugar
1 cup sour cream (Lite, is fine)


Combine yeast and water and let stand 10 minutes. Place the flour, salt, and sugar in a good food processor. Using the metal blade, pulse until mixture is grainy.

Mix the yolks and sour cream together. Add this and the yeast mixture to the flour. Pulse to combine ingredients slightly and then process, about 30-60 seconds to get a soft dough.
Remove from the work bowl and pat into a round disc. Wrap well and refrigerate one hour or up till three days. At this point, dough can also be wrapped well in plastic and frozen. If you intend to use it for small pastries, divide dough in appropriate-sized portions.
*Reserve egg whites for other recipes. Can be frozen in ice-cube trays.

Recipe by: Marcy Goldman - Marcy's Kosher Cuisine


Use the instant or bread machine yeast for this recipe.