Dough recipe with yeast but no rising time?
I have a recipe which my mother gave to me for a dough she used for various pastries which I loved. I never made it because she always kept me well-supplied, but now that she's gone I'm reading the recipe and it doesn't make sense.
In has the basics - flour, orange juice, egg yolks, butter (or margarine), and sugar. But it also calls for a package of dry yeast dissolved in a bit of warm water. The dough is to be well kneaded; however, there is no information about letting the dough rise.
The cookies and pastries did not have that risen yeast-like quality (like bread or challah).
Does this recipe sound right? I don't see what the point of the yeast would be. I *know* my mother didn't purposely give me a recipe with errors.
I'm going to try it, but I generally don't have much luck with yeast, and I worry that I won't be able to tell if I did something wrong with theyeast, or if the recipe is missing a step.
I'm guessing the standard... Let double in volume then punch down. Maybe once the cookies are formed you bake directly (no additional proof). Good luck.
Maybe you could give the recipe, and tell us what you are making with it. You say "cookies and pastries," but I'm not sure what you mean by that.
Also, orange juice is not really "the basics," in my experience.
A bit more detail would be helpful.
It may not need rising time. I have a recipe for Hungarian kifli cookies that is quite similar. (4 cups of flour, 4 egg yolks, 1 lb of butter, 1 pt of sour cream and a package of yeast activated in some warm water.) The yeast is mixed in and dough rests in the refrigerator for at least an hour but there is no rising time. The yeast just provides a bit of lift when they are baked and gives the dough a bit more complex flavor.
The cookies are one of my favorite things on earth to eat so it does work. =)
My favorite recipe for rugelach/kokosh cake dough calls for yeast & then 2 hours in the fridge, but no rising time. I've experimented with it -- if I let it rise, it has an almost challah-like texture. If not, it's much denser and richer. I prefer the latter.
Maybe you could prepare the dough, divide it & try different methods with different sections.
Good luck. May the results bring back warm memories of your mother.
re: almond tree
As a matter of fact, my mother was Hungarian, and made kokosh cake quite often. The dough I'm asking about was what she used for hamantashen, definitely not with a challah-like texture. She also made a non-dairy version of ruggelach, filled with raspberry jam and ground walnuts.
The orange juice was there instead of using plain water, and gave the dough a richer. more interesting flavor.
There was even a sort of meringue cookie, Habcsók, that she made with the unused egg whites.
I'm going to give it a shot with an hour or 2 of refrigeration, and see how it turns out. I'm sure that if it required rising and punching down she would have mentioned it.
Thank you, everyone. It's amazing to me now when I realize just how much my mother cooked and baked, that I simply took for granted as normal every-day fare.