Enriched Dough with Butter (Basic Dough)

Enriched Dough with Butter (Basic dough)

1. This dough should be prepared the day before as it will serve as a base for different types of cake. The ingredients are: 200 g of sourdough starter, 500 g of pastry flour, 125 ml of liquid cooking cream, 3 eggs, 175 g of butter at room temperature (softened), 125 g of white sugar, 2 and 1/2 teaspoons of fresh compressed yeast from Paris, and a pinch of salt.
2. Separate the egg whites from the yolks of 2 of the 3 eggs.
3. Crumble the fresh yeast and mix it with the whole egg, the yolks, 1 tablespoon of sugar, and let the mixture rest for about 10 minutes to activate the yeast.
4. In another bowl, mix all the ingredients except the butter, and knead lightly until they are well combined.
5. Let the dough rest for 10 or 15 minutes, covered with a damp cloth.
6. Cut the butter into thin slices and let it soften at room temperature.
7. Lightly oil a clean work surface and turn the dough onto it.
8. Distribute the butter slices over the dough and knead for about 5 minutes until you obtain a smooth dough with the butter completely integrated.
9. Shape the dough into a ball and place it in a large bowl, lightly greased with oil. Cover it and leave it in the refrigerator for at least 18 hours to let the dough rise.
10. The next day, use the dough as a base for different pastries according to your desired recipe.