Yellow Dough Recipe

In our quest for the best cinnamon breakfast dish for the holiday season, we prepared this batch of yellow dough. This recipe for yellow dough is a base component of three other recipes that we will be posting shortly. These include recipes for cinnamon crumb cake, schnecken (snail shaped cinnamon rolls), and Hungarian bundt cake. All of these are ideal for holiday gatherings because you can make the dough in bulk, freeze it, and then use it when you need it thus reducing the prep time on the day of the gathering.

After you make the dough, divide it into 8 units about 12 to 13 ounces each. (The piece in the picture is a little too big). Wrap each unit in plastic wrap and then package 3 to 4 units in a thick sealed freezer bag. If you use this process, you can store them in the freezer for up to 1 month.

Recommended Equipment:
kitchen scale

Ingredients:
3 packages (0.75 oz. each) of instant dry yeast
2 cups warm water
3 cups all-purpose flour
4 tspn salt
1 1/4 cup sugar
1 cup vegetable shortening
1/2 cup egg yolks
1 stick (8 tbsp) unsalted butter
1 cup milk
1 cup water
6 cups all-purpose flour
3 cups winter (pastry) flour

Preparation:

1. In a medium to large mixing bowl, mix the yeast into the warm water and let sit for 5 minutes.
2. Add flour to the bowl and mix well.
3. Cover bowl with a towel and place in a warm place. Let rise until the dough doubles in size. This will take between 1 and 2 hours.
4. In a large mixing bowl, mix together the sponge with the salt, sugar, shortening, egg yolks, butter, milk, water, and flour. The dough should be soft, moist and sticky. If it is too wet and is more like a batter, add some additional flour.

Recipe makes about 6 1/2 pounds of yellow dough.

Germany [ print this recipe for Yellow Dough ]