Sour Cream & Potato Sweet Dough

Sour Cream & Potato Sweet Dough
Photo by Scott Phillips


  • 3 Tbs. granulated sugar
  • ½ tsp. table salt
  • 2 tsp. pure vanilla extract
  • 8 oz. (1-½ cups) plus 3 Tbs. unbleached all-purpose flour
  • ¼ cup sour cream
  • 2 large egg yolks
  • 3 Tbs. water
  • + 3 more ingredients
    • 1-½ oz. (3 Tbs.) cold unsalted butter
    • 1 tsp. instant yeast (Red Star QuickRise, Saf’s Perfect Rise, Fleischmann’s RapidRise, or bread machine yeast)
    • 1 very small potato, peeled, boiled, and sieved (to yield ¼ cup)

In a large bowl, mix the 3 Tbs. flour with the yeast and then whisk in the water. Let the mixture sit covered until it has begun to puff, 10 to 15 minutes. Fit a large-capacity food processor with the metal blade. Put the remaining flour in the workbowl and then add the yeast mixture, potato, eg...

View full recipe at Fine Cooking


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