I have a recipe which my mother gave to me for a dough she used for various pastries which I loved. I never made it because she always kept me well-supplied, but now that she's gone I'm reading the recipe and it doesn't make sense.
In has the basics - flour, orange juice, egg yolks, butter (or margarine), and sugar. But it also calls for a package of dry yeast dissolved in a bit of warm water. The dough is to be well kneaded; however, there is no information about letting the dough rise.
The cookies and pastries did not have that risen yeast-like quality (like bread or challah).
Does this recipe sound right? I don't see what the point of the yeast would be. I *know* my mother didn't purposely give me a recipe with errors.
I'm going to try it, but I generally don't have much luck with yeast, and I worry that I won't be able to tell if I did something wrong with theyeast, or if the recipe is missing a step.