Fine Yeast Dough
|Sifted flour||8 Ounce|
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.