| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | American | Eggs | 4 | Servings |
INGREDIENTS
| 4 1/2 | c | Sifted all purpose flour |
| 2 | ts | Salt |
| 2 | tb | Granulated sugar |
| 1/2 | c | Warm water |
| 1 3/4 | tb | Granulated yeast |
| 7 | lg | Eggs |
| 1 1/2 | c | Unsalted butter; softened |
INSTRUCTIONS
Sift flour & salt together; set aside. Dissolve sugar in warm water in large mixing bowl. Add yeast,dissolve by stirring slowly. Place flour & salt on top of sugar & yeast mixture. Then add 6 eggs on top of flour mixture. Mix slowly until all ingredients are combined. Stir mixture several min. until dough becomes smooth & elastic,then add softened butter 2 tbs. at a time until all is completely incorporated. Cover & bench proof dough until double in volume. Punch down dough, proof in refrigerator until dough is firm & workable. Measure 3-oz. pats of dough. Brush oven-proof coffee cups w/ softened butter. Pinch a marble-sized piece of dough from each pat & reserve. Form each pat of dough into round shape,place in buttered cup. Form each marble-sized piece of dough into a pear shape. Make a dent in the round dough & place a pear piece into dent after wetting the pointed end in water. Proof the dough until double in size. Beat the remaining egg w/ 1 tbs. water. Brush egg wash over dough. Bake at 350 F for 15-18 min. THE TRELLIS DUKE OF GLOUCESTER ST.;WM'SBURG STERLING SAUVIGNON BLANC 1982 From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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