This wonderful dough takes a while to make but is well worth the time! You can use it for different types of buns.
- This recipe is very time-consuming: about 4 hours to prepare the dough one day, followed by another 1 1/2 hours the next day to let the dough rise.
- The dough works best in larger batches, so make the full amount and bake different things with it.
From Dorie Greenspan’s Baking: From My Home to Yours
- 2 packets active dry yeast
- 1/3 cup water, just warm to the touch
- 1/3 cup milk, just warm to the touch (preferably whole milk, but fat free works fine)
- 3 3/4 cups all-purpose flour
- 2 teaspoons salt
- 3 eggs, at room temperature
- 1/4 cup sugar
- 3 sticks (12 oz) unsalted butter, at room temperature but still slightly firm
- Put water and milk in the bowl of a stand mixer. Add yeast and stir with a wooden spoon until dissolved.
- Add flour and salt and stir to moisten flour. (I like to do this by hand so flour doesn’t fly out of the bowl.)
- Fit mixer with a dough hook, if you have one. On medium-low speed, mix for 1-2 minutes until all the flour is moistened. The mixture will look like a shaggy, dry mess.
- Scrape down the bowl. On low speed, add eggs followed by sugar.
- Increase mixer speed to medium and beat for 3 minutes. The dough will form a ball.
- Decrease speed to low and add butter 2 tablespoons at a time. Squeeze each piece a little to soften it before adding it. Beat until each piece is almost fully incorporated before you add the next piece. The dough will be very soft, almost like a batter.
- On medium-high speed, beat for 10 minutes, until dough pulls away from the sides of the bowl. Scrape down sides and bottom of bowl as needed.
- Scrape dough into a clean bowl, cover with plastic wrap, and let it rise in a warm place for 40-60 minutes, until nearly doubled in size.
- Deflate dough by lifting it up around the edges and letting it fall back into the bowl.
- Cover dough again and put it in refrigerator.
- Slap down the dough every 30 minutes for about 2 hours, until it stops rising.
- Let dough rest in refrigerator overnight.