My butter, yogurt and egg yolk are not light and fluffy. What did I do wrong?

The first time I made these I replaced the sour cream with 2% plain Greek yogurt, and they were fantastic. My second and third attempts were a disaster! The room temp butter, fresh yogurt and egg yolk wouldn’t come together, and it looked like curdled lumps.

Sandy
  • Posted by: Sandy
  • December 19, 2020
  • 117 views
  • 2 Comments
Cinnamon-Raisin Rugelach
Recipe question for: Cinnamon-Raisin Rugelach

2 Comments

Jake C. December 19, 2020
I’d bet the ingredients weren’t as room temp as you’d think. That being said. Sour cream is better!!!! Either way continue with the dough and it should still come together well :)
 
Sandy December 19, 2020
Thx, will do, and I appreciate your quick response! Really enjoy following you on Instagram!
 
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