| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Breads | 1 | Servings | |
INGREDIENTS
| 3 | Yeast | |
| 1 | c | Water lukewarm |
| 1 | Egg, slightly beaten | |
| 4 | c | Flour, sifted |
| 3 | T | Sugar |
| 1 1/2 | c | Butter |
| 1 | t | Salt |
| Vanilla cream | ||
| Almond butter | ||
| Plumped currants or | ||
| raisins | ||
| Egg wash | ||
| Icing |
INSTRUCTIONS
For the dough: Put the water in a mixing bowl and sprinkle the yeast over it. Stir until the yeast has dissolved. Beat the egg into the yeast mixture, and set aside. Sift together the flour, sugar, and salt. Add the yeast mixture. Knead until the mix forms a ball- if too moist add a bit more flour. Knead 10 minutes more. Roll out to an 11" square. Spread 1/2 cup butter over the surface of the dough. Fold the dough into thirds and wrap in a damp cloth. Refrigerate 20 minutes. Repeat this process beginning from rolling out the dough, two more times. While the dough is in the refrigerator the last time, you should prepare the fillings, icings or other recipes you will need for the finished pastries. The following parts will give you the variety of pastries made with this dough, and the methods. They will be followed by additional recipes needed to prepare the pastries. Source: Vera Stevens (my mother) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 5422
Calories From Fat: 2905
Total Fat: 329.6g
Cholesterol: 1092.3mg
Sodium: 2765.7mg
Potassium: 1784mg
Carbohydrates: 546g
Fiber: 17.8g
Sugar: 147.9g
Protein: 76g