Buttery Yeast Dough

By nlhartman

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

Preparation

Step 1

Whisk together both flours and salt. In the bowl of a mixer, combine warm water, sugar, and yeast. Let stand until foamy, 5 minutes.

Add 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.

Beat in butter, one piece at a time; continue beating until fully combined and dough is silky but still sticky, about 5 minutes more. Cover with buttered plastic wrap; let rise in a warm spot until doubled in bulk, about 1 hour.

Chill 1 hour. Punch down dough. Refrigerate, covered, 1 hour or overnight.

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