Rich Sour Cream Dough

By John, 14 December, 2013
Description

This is the base dough for the fabulous Dresden Stollen, my favorite Christmas morning treat. It is a very tricky dough, temperamental and costly if you fail.

I always use the fresh yeast because the dry yeast just can not make it in this super-rich dough. It has egg yolks, butter, sour cream, and milk, but no water! I get fresh yeast in 1-lb blocks at Mazarelli's Bakery in Milford. 

 

Yield
2 Servings
Preparation time
5 hours
Ingredients
1 1⁄2 c Butter (softened)
1⁄2 c Sugar
1 t Salt
1⁄2 c Milk
1 c Sour Cream
2 t Lemon Juice
1 t Vanilla extract
3 egg yolks
6 c Flour
2 oz Fresh Yeast (Or 1 Tbsp instant yeast)
Instructions
  1. Combine fresh yeast, sugar, and salt. It will dissolve into a syrup. Let it rest a little while so the yeast gets a good start.
  2. Stir in the milk, sour cream, lemon juice, and vanilla.
  3. Stir in the egg yolks. The mixture is very rich now.
  4. Add 4 cups of the flour. Mix very well, and let it rest a little while so the yeast can find the flour.
  5. Stir in the soft butter.
  6. Add the remaining flour.
  7. Knead well to mix, but do not overwork the dough.
  8. Cover and refrigerate for 4 hours or more. Use the dough only after it has been thoroughly chilled or it will turn gray.