Bryan Gardner
Recipe

Buttery Yeast Dough

Prep: 25 mins
Total: 3 hr 25 mins
Makes 2 pounds, 6 ounces

Directions

  • 1Whisk together both flours and salt. In the bowl of a mixer, combine warm water, sugar, and yeast. Let stand until foamy, 5 minutes.
  • 2Add eggs, zest, and flour mixture to yeast mixture. Beat on medium-high speed with a dough hook until dough pulls away from sides of bowl, about 5 minutes.
  • 3Add eggs, zest, and flour mixture to yeast mixture. Beat on medium-high speed with a dough hook until dough pulls away from sides of bowl, about 5 minutes.
  • 4Chill 1 hour. Punch down dough. Refrigerate, covered, 1 hour or overnight.

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups bread flour
  • 2 teaspoons coarse salt
  • 1/4 cup warm water
  • 1/3 cup sugar
  • 1 package (2 1/4 teaspoons) active dry yeast
  • 6 large eggs, room temperature
  • 1 teaspoon finely grated lemon zest
  • 1 1/2 sticks unsalted butter, room temperature, cut into 6 pieces, plus more for plastic wrap

Cook's Notes

Herb Variation: Reduce sugar to 3 tablespoons. Add 3 tablespoons chopped fresh sage and 1tablespoon chopped fresh thyme in step 2.

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