4 1/2 c Flour, sifted, all purpose
2 ts Salt
2 tb Sugar
1/2 c Water
1 3/4 tb Yeast, granulated
7 ea Eggs
1 1/2 c Butter; unsalted softened
Sift flour & salt together; set aside. Dissolve sugar
in warm water in large mix- ing bowl. Add
yeast,dissolve by stirring slowly. Place flour & salt
on top of sugar & yeast mixture. Then add 6 eggs on
top of flour mixture. Mix slowly until all ingredients
are combined. Stir mixture several min. until dough
becomes smooth & elastic,then add softened butter 2
tbs. at a time until all is completely incorporated.
Cover & bench proof dough until double in volume.
Punch down dough, proof in refrigerator until dough is
firm & workable. Measure 3-oz. pats of dough. Brush
oven-proof coffee cups w/ softened butter. Pinch a
marble-sized piece of dough from each pat & reserve.
Form each pat of dough into round shape,place in
buttered cup. Form each marble-sized piece of dough
into a pear shape. Make a dent (see part 2)
