25g or 1 package of active dry yeast
1/2 cup warm water
4 cups all-purpose flour, sifted
1 1/2 teaspoons salt
2 tablespoons sugar
6 eggs
1 cup unsalted butter or margarine, melted
25g or 1 package of active dry yeast
1/2 cup warm water
4 cups all-purpose flour, sifted
1 1/2 teaspoons salt
2 tablespoons sugar
6 eggs
1 cup unsalted butter or margarine, melted
Dissolve the yeast in the warm water and mix with 1 cup of flour
This produces a spongy mixture
Cover with a cloth and let it rise in a protected place until it has doubled in volume
While this is happening, mix together the remaining flour, salt, and sugar
Add 3 eggs without beating
Gradually add the melted butter or margarine and mix until a homogeneous mixture is obtained
Add the remaining 3 eggs, one at a time, beating well after each addition
Mix in the risen dough and beat very well
Cover and let it rise again in a protected place until it has doubled in volume
Knead the dough two or three times
Refrigerate until the time of use
This dough can be kept refrigerated for several days.
