There’s nothing this yeasted sour cream dough can’t do. Buttery and tender, it’s the versatile foundation of many recipes. It has all the richness of a croissant dough without the labor-intensive rolling. And the generous amount of sour cream in the dough gives it a more complex taste. The baked dough tastes like equal parts pastry, bread, and cake, making it the ultimate morning treat when harnessed in our recipe for Hungarian Coffee Cake. It’s easy to make and can be kept handy in the freezer.–Sarabeth Levine
LC Half A Batch Of Yeasted Sour Cream Dough Goodness Note
The author, the famous Sarabeth Levine of Sarabeth’s in New York City and the line of preserves carried at Williams-Sonoma for decades, explains above that she keeps a stash of this yeasted sour cream dough in the freezer. And we encourage that practice. But if you ever find yourself short on butter or patience and are tempted to make a half batch of this dough, which is the perfect amount for most indulgences, don’t even hesitate. Several of our testers did just that and it worked perfectly.
Yeasted Sour Cream Dough
- Quick Glance
- 15 M
- 1 H, 30 M
- Makes two 1 1/2-pound portions of dough
IngredientsEmail Grocery List
If using active dry yeast, in a small bowl, sprinkle the yeast over 1/4 cup lukewarm, 105° to 115°F (41° to 46°C), milk. Let stand until the yeast softens, about 5 minutes, then stir to dissolve. Pour into the bowl of a heavy-duty stand mixer. Add the sugar, sour cream, lemon juice, vanilla, and egg yolks and whisk well to combine. Whisk in the remaining 1/2 cup cold milk until smooth. Attach the bowl to the mixer and fit the mixer with the paddle attachment.
Recipe Testers Reviews
This yeasted sour cream dough recipe yields a dough that is somewhat like a bread and Danish hybrid. I actually really enjoyed making this dough, and it came together quite easily, even with all the steps. There was something very therapeutic about it all, and the recipe instructions were spot-on. I didn't need flour to roll out my dough (I rolled it out on parchment paper), and I also noticed the first rise was not as significant as the second rise after turning the assembled coffee cake into the loaf pan, so don't worry if the rise is not so significant at first. I halved the recipe.