Tender Sour Cream Sweet Dough

Submitted by lilsweetie

"This dough is extremely versatile. You can use it the same day or refrigerate for up to 3 days.It is rich, sweet, tender and easy to work with. I get compliments on it no matter what I use it for - cinnamon buns, filled braids, yeasted coffee cakes, whatever you can imagine. I sometimes use maple extract or orange extract instead of vanilla to match the filling."

 

• Ready In: 2hrs 10mins
• Ingredients: 9
• Yields: 2 pounds
• Serves: 12

ingredients

• 4 tablespoons sugar
• 1⁄4 cup warm water (110 F-115 F)
• 1 (2 1/4 teaspoon) envelope active dry yeast
• 3 cups all-purpose flour
• 1 teaspoon salt
• 3⁄4 cup butter, cut into 1/2-inch cubes
• 2 large eggs
• 1⁄2 cup sour cream
• 1 teaspoon vanilla extract

directions

1. Dissolve 1 tbsp sugar in the warm water in a small bowl. Sprinkle the yeast over the water. Do not stir. Cover and let stand for 5 minutes. Stir briefly with a fork, cover and let stand for 2 to 3 minutes or until bubbly.
2. In the bowl of an electric mixer fitted with the paddle attachment, mix the 3 cups of flour, remaining 3 tablespoons of sugar, and the salt. Add the slightly firm butter and continue to mix until meal-size crumbs form, about 2 to 4 minutes depending upon the temperature of the butter.
3. Mix together the eggs, sour cream, and vanilla in a separate bowl. Add the sour cream mixture to the flour along with the dissolved yeast, and mix on low until a rough dough is formed. Dough will be soft and sticky. You may need to add a little flour to make it handle-able but add as little as possible or else the dough will become tough.
4. Lightly butter a medium bowl. Turn the dough into the prepared bowl, smoothing the top with lightly floured hands. Brush the top lightly with a small amount of softened butter. Cover and let rise for 45-60 minutes at room temperature. ***For later use: cover with plastic wrap and refrigerate for up to 3 days. When ready to use, let it come to room temperature and finish rising.

Reviews

[under12parsecs]

This dough certainly lives up to its name. It is most assuredly some of the most tender, sweetest dough I've ever worked with. It has almost a short pastry like consistency, similar to a biscuit. It has tremendous flavor from the yeast and sour cream and truly is very easy to work with. I used this to make some gloriously sticky caramel rolls. One note, the dough is quite sweet, so if you are using it to make something with a caramel or struesel, or any extra sugar, you might reduce the amount of sugar in the topping. I made a few rolls without the caramel and almost preferred those as they were less sweet. Next time, I'll just reduce the amount of caramel I use, because I love the texture and flavor of this dough.<br/><br/>I got 12 rolls which I baked for about 20 minutes at 375*

 

[Jane F.]

This is really lovely dough for a Danish. I made these raspberry ones and they were very nice! I will use this dough again!

 

[buttercreambarbie]

This is a really great, easy dough. I will definitely be using it again.