I'm trying to decide between a yeast or cream cheese dough. Will yeast dough produce a cookie or flaky texture? Or is it more about the layering of the dough into a box (a la croissant) that produces the flaky result and yeast v. cream cheese doesn't matter? Also, for anyone who's tried both sour cream and cream cheese doughs, any difference and if so, why the preference?
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)