Sour Cream Sweet Dough Recipe
Summary
Preparation Time5 MinCooking Time30 Min
Ready In35 MinDifficulty LevelEasy
Ingredients
| Active dry yeast - 2 envelopes | ||
| Water | 1 (As required) | |
| Sugar | 1/2 Cup (16 tbs) | |
| Butter margarine | 1/2 Cup (16 tbs) | |
| Dairy sour cream | 1 Cup (16 tbs) | |
| Eggs | 2 | |
| Salt | 1 1/2 Teaspoon | |
| Ground nutmeg | 1/2 Teaspoon | |
| Grated orange rind - 1 tablespoon (from 1 medium-size orange) | ||
| Un-sifted all-purpose flour - 6 cups | ||
Directions
MAKING
1) Take a small and combine yeast with warm water. Add 1 tablespoon sugar and stir until dissolved. Leave aside for 10 minutes.
2) Take a large bowl and mix together butter, sour cream, salt, eggs, nutmegs, remaining sugar and nutmeg.
3) Take an electric mixer and beat until well blended. Add 2 cups of flour and beat again.
4) Add yeast and 2 additional cups of flour. Beat for about 2 minutes, occasionally scraping the bowl.
5) Gently stir in remaining 2 cups of flour and knead into somewhat soft dough (softer than what is usually made for bread).
6) Place the dough on a floured surface and knead for about 5 minutes or until elastic and smooth.
7) Form a ball with the dough and place in a greased bowl, turning the greased side up.
8) Cover the dough with a plastic wrap and refrigerate for a minimum of 4 hours or overnight. It can also be refrigerated for 2 days.
SERVING
9) Use the dough for making sweet and sour bread.
1) Take a small and combine yeast with warm water. Add 1 tablespoon sugar and stir until dissolved. Leave aside for 10 minutes.
2) Take a large bowl and mix together butter, sour cream, salt, eggs, nutmegs, remaining sugar and nutmeg.
3) Take an electric mixer and beat until well blended. Add 2 cups of flour and beat again.
4) Add yeast and 2 additional cups of flour. Beat for about 2 minutes, occasionally scraping the bowl.
5) Gently stir in remaining 2 cups of flour and knead into somewhat soft dough (softer than what is usually made for bread).
6) Place the dough on a floured surface and knead for about 5 minutes or until elastic and smooth.
7) Form a ball with the dough and place in a greased bowl, turning the greased side up.
8) Cover the dough with a plastic wrap and refrigerate for a minimum of 4 hours or overnight. It can also be refrigerated for 2 days.
SERVING
9) Use the dough for making sweet and sour bread.
Chef
