| 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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