TURCAULT

Cut the cabbage into quarters, remove the heart, chop.
Peel the ham and cut into bit-size chunks.
Trim the meat and cut into cubes.
Wash, drain and crush the herbs.

Precooking

Brown the ham in butter, add the cabbage.
Add salt and pepper, cook for 5-6 minutes, remove from heat, ass herbs.
In the same pan, brown the rest of the meat, add the stock, and reduce.

Fill the pots 3/4 full with cabbage mixture.
Add the meat mixture.
Add remaining cabbage mixture.
Cover with dough.

Baking/Finishing

Let raise for 30 minutes in a warm place.
Brush with egg yolk.
Bake at 350°F (180°C) for 10 minutes. Pasty should be cooked, but not burned.

Decorate with a bay leaf.

Combine the milk, yeast, egg, and 1 cup of flour. Mix until just blended.
Cover with remaining cup of flour.
Set aside, uncovered, for 30-40 minutes.
The flour coating should crack.

Add the sugar, salt, eggs and 1 cup of flour to the sponge.
Blend until they are about to come together.
Add 1/2 cup flour.
Mix for 15 minutes.

Cream butter. Add by tablespoon to dough.
Beat until incorporated. About 5 minutes.
You may need to add another tablespoon of flour for dough to come together.

Dough should be cool, soft, and still sticky.

Transfer the dough to a very large buttered bowl.
Cover tightly with plastic wrap.
Let rise at room temperature until doubled.
Approximately 2 to 2 1/2 hours.

Deflate the dough by putting your fingers underneath, lifting a section,
and letting it drop back into the bowl. Work around the bowl.
Cover the bowl in plastic wrap again.
Refrigerate overnight, for at least 4 to 6 hours until doubled.

Use for Ventres à choux, or bake into loaves.
(Dough can be frozen for a month, tightly wrapped in plastic.)

Divide into three loaves.
Divide each loaf into 6 balls. Make 2 rows of 3 in the loaf pan.
Cover with plastic, let rise for 2 hours till doubled.
Brush loaf with egg wash.
Using scissors, cut a cross in each of the 6 balls of dough.
Bake at 375°F for 30 minutes.
Cool on rake.