60 Servings
3 Hours
Allergens
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.
Notes:
Before using the dough, remember to take challah. Read more about hafrashat challah here.
Photography and Styling by Tamara Friedman
