Buttered Crouton
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Sweet Dough

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Recipe by: Chef John V.
Serving size: 3 dozen pastries, 3 coffee cakes or 2 Kugelhopf
Preparation time: about 2 hours


2 tablespoons yeast
1/3 cup warm water
1 3/4 cups whole milk, warmed to 110 F.
8 cups flour, all purpose
1 1/4 cups or 2 1/4 sticks butter, unsalted, softened
1 cup sugar
5 eggs, large
1 teaspoon salt
1 teaspoon lemon rind, grated
1 teaspoon vanilla extract


Dissolve the yeast in warm water, add the milk and 1 cup of flour, mix well and then rise in a warm place---15-20 minutes. Meanwhile, cream the butter and the sugar, add the eggs one at a time, stirring well and scraping the bowl after each addition. Add the salt, lemon, vanilla, flour and yeast mixture. Mix well and then knead on a floured surface 20-30 times until the dough is smooth. Cover with plastic wrap that has been sprayed with cooking spray and let rise in a warm spot until doubled in bulk.

You may now use this dough for cinnamon buns, Kugelhopf, coffee cakes, poppy seed rolls or almond paste filled pastries. It also makes very good pecan sticky buns.

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