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| 4 | Squares yeast cake; crumbled |
| 1/2 Tasse | water warm |
| 1 Esslöffel | sugar |
| 1 1/2 Tasse | milk |
| 2 1/2 | Sticks butter |
| 1 1/2 Tasse | sugar |
| 2 Teelöffel | salt |
| 8 Tasse | flour |
| 1 Tasse | sour cream |
| 4 | egg beaten |
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Dissolve yeast in half cup water. Add tablespoon of sugar. Set aside and allow to become foamy(Proof the yeast).
Heat 1 1/2 cup milk with butter til butter melts. Add sugar and salt. Cool and combine with yeast mixture. Add 4 cups of flour, sour cream and eggs. Mix well. Add approximately 4 more cups of flour til you have fairly stiff batter. Knead until smooth and elastic, adding more flour if necessary.
Put in 2 greased bowls. Grease(oil) top of dough. Cover. Refrigerate over night.
Use for coffee cakes, hamantaschen, etc. Best made with butter.
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