This dough is great for cheese danishes, rugelach, apple or cheese pies, etc.
Cut margarine into eight cups flour until crumbly. Set aside.
Make a “well” in remaining eight cups flour. Dissolve yeast in warm water and pour into “well.”
Add in remaining ingredients and mix well. Knead in sour cream if desired. Knead in flour-margarine mixture.
Refrigerate for several hours or overnight.
Divide into eight parts.
Keep parts of dough which are not being worked with in the refrigerator.
Before using the dough, remember to take challah. Read more about hafrashat challah here.
Photography and Styling by Tamara Friedman