RICH SOUR CREAM DOUGH

Makes 2 pounds of dough, enough for 1 large or 2 medium coffee cakes

or 2 - 3 dozen individual coffee cakes

Plan ahead: Refrigerate overnight

Ingredients:

4 tablespoons sugar

¼ cup warm water (110°F-115°F)

1 package active dry yeast

3 cups unbleached all-purpose flour, spooned in and leveled (plus ¼ cup for Hand Method)

1 teaspoon salt

¾ cup (1 ½ sticks) unsalted butter, cut into ½ -inch cubes plus 1 teaspoon soft butter for brushing the top of dough

2 large eggs

½ cup sour cream

1 teaspoon pure vanilla extract

Procedure:

Rinse a small bowl in hot water to warm it.   Add 1 tablespoon of the sugar and the warm water to the bowl.  Sprinkle the yeast over the water.  DO NOT STIR.  Cover the bowl with a saucer and let the mixture stand for 5 minutes.  Stir it briefly with a fork, cover again, and let it stand for 2 to 3 minutes, or until bubbly.

MAKE THE DOUGH

STAND MIXER METHOD

In the bowl of an electric mixer fitted with the paddle attachment, mix on low speed, the 3 cups of flour, remaining 3 tablespoons of sugar, and the salt.  Add the slightly firm butter and continue to mix until meal-size crumbs form, about 2 to 4 minutes depending upon the temperature of the butter. Stop the mixer.

Using the fork, in a large mixing bowl, mix together the eggs, sour cream, and vanilla.  Add the sour cream mixture to the flour, along with the dissolved yeast, and mix on low speed until a rough dough is formed. Note:  This is a soft dough.

HAND METHOD:

In a large mixing bowl, whisk together the 3 cups of the flour, remaining 3 tablespoons of sugar, and the salt.  Add the soft cubed butter, and, using a pastry blender or your fingertips, work in the butter until the mixture resembles fine meal.

Make a well in the center.  Using a fork, blend together in a small bowl the eggs, sour cream, and vanilla. Pour the sour cream mixture into the well and add the dissolved yeast.  With a wooden spoon, gradually work the crumbs into the liquids, mixing until all the crumbs are incorporated and a rough dough is formed. Sprinkle the work surface with about 2 tablespoons of the remaining flour. Turn the dough onto the floured surface add the remaining 2 tablespoons of flour and knead until smooth.  Note: This is a soft dough.

Lightly butter a medium bowl for storing the dough. Turn the dough into the prepared bowl, smoothing the top with lightly floured hands.  Brush the top lightly with the soft butter.  Cover tightly with plastic wrap and refrigerate overnight.

STORAGE: This dough may be kept in the refrigerator, tightly covered with plastic wrap for up to 3 days.    

Copyright @ 2007 by Carole Walter, CCP

   Copyright 2008

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