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Fine Yeast Dough

French.Recipes's picture
  Sifted flour 8 Ounce
  Butter 8 Ounce
  Yeast 1⁄4 Ounce
  Sugar 1 Tablespoon
  Salt 1 Teaspoon
  Eggs 4

Crumble the yeast into a little warm water to form a milky paste, and mix into about one-quarter of the of warm sifted flour.
Put into a warm bowl, prick the surface with the point of a knife, and leave to prove in a warm place till it has doubled its volume (put a cloth over the bowl to keep out any draughts).
In the remaining three-quarters of the flour, stir the salt, sugar, eggs and a little water.
Work all this together vigorously on a board, kneading it, pulling it apart and slapping it together again several times before rolling up into a homogeneous mass.
When this dough is supple and dry enough, mix in the butter, and then the proved leaven.
Knead again thoroughly before leaving the dough to prove for 3 or 4 hours in a warm place, before using it.

Recipe Summary

Main Dish

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