- 3 scant tablespoons (3 packets/21 grams) active dry yeast
- 1⁄2 cup (4 fluid ounces/118 milliliters) warm water 95 to 115 degrees F/35 to 46 degrees C
- 1 cup (8 fluid ounces/237 milliliters) cold milk
- 7 eggs
- 3⁄4 cup (5.25 ounces/150 grams) sugar
- 6 tablespoons (3 ounces/85 grams) unsalted butter, softened, plus 2 cups (1 pound/454 grams) unsalted butter, for roll-in
- 1⁄3 cup (1.33 ounces/38 grams) nonfat dry milk powder
- 5-3⁄4 cups (32 ounces/925 grams) unbleached all-purpose flour, plus additional flour as needed
- 1-1⁄2 cups (8 ounces/227 grams) cake flour
- 1 tablespoon kosher salt
- Finely grated zest and juice of 1⁄2 orange
- Vegetable oil, for brushing
Author George Greenstein has a gift for teaching home bakers to think, work and bake like the pros with his evocative and tactile descriptions of baking. In A Jewish Baker’s Pastry Secrets (Ten Speed Press, 2015), he crafts master dough recipes for Jewish holiday baking and European classics, creating a comprehensive set of building blocks for both beginners and baking enthusiasts. The book also offers an in-depth guide to ingredients and equipment, including both professional and home ovens, as well as 40 basic recipes for fillings, icings, and glazes. With Greenstein’s steady guidance and familiar voice, home bakers and professionals alike will be encouraged to turn out flawless pastry creations for any occasion.
Some bakers use half butter and half vegetable shortening for a flakier pastry, but I suggest all butter. Mix by hand or with a paddle in a stand mixer.