After you make the dough, divide it into 8 units about 12 to 13 ounces each. (The piece in the picture is a little too big). Wrap each unit in plastic wrap and then package 3 to 4 units in a thick sealed freezer bag. If you use this process, you can store them in the freezer for up to 1 month.
Recommended Equipment:
kitchen scale
Ingredients:
3 packages (0.75 oz. each) of instant dry yeast
2 cups warm water
3 cups all-purpose flour
4 tspn salt
1 1/4 cup sugar
1 cup vegetable shortening
1/2 cup egg yolks
1 stick (8 tbsp) unsalted butter
1 cup milk
1 cup water
6 cups all-purpose flour
3 cups winter (pastry) flour
Preparation:
- In a medium to large mixing bowl, mix the yeast into the warm water and let sit for 5 minutes.
- Add flour to the bowl and mix well.
- Cover bowl with a towel and place in a warm place. Let rise until the dough doubles in size. This will take between 1 and 2 hours.
- In a large mixing bowl, mix together the sponge with the salt, sugar, shortening, egg yolks, butter, milk, water, and flour. The dough should be soft, moist and sticky. If it is too wet and is more like a batter, add some additional flour.
Germany [ print this recipe for Yellow Dough ]
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