| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Swiss |
|
48 |
Servings |
INGREDIENTS
| 40 |
oz |
Water |
| 2 |
oz |
Yeast |
| 2 |
oz |
Salt |
| 8 |
oz |
Granulated sugar |
| 15 |
|
Eggs |
| 6 |
lb |
Flour |
| 2 |
lb |
Butter |
| 12 |
cn |
Guava(24oz) |
INSTRUCTIONS
Place first 6 ingredients in a bowl and mix. Add the butter and make into a
dough and leave to rest. Roll out the dough and spread guava halves unto
dough. Roll the dough unto the shape of a swiss roll. Place the dough,
wrapped tightly in foil paper(do not expose it to air) and let it rest for
5-10 min. Place into boiling water for 1/2 hr. to 1 hour. Remove and let
cool slightly before portioning. Serve with Creamy Rum Sauce.
CREAMY RUM SAUCE
32 OZ. BUTTER 8 OZ. SHORTENING
16 OZ. POWDERED SUGAR 2-3 OZ BACARDI RUM 1/2 OZ GUAVA SYRUP
Combine and whisk all ingredients until fluffy.
Typed by jazzbel@batelnet.bs.
Recipe by: Goombay Madness
Posted to Bakery-Shoppe Digest V1 #254 by "Jazzbel"
<jazzbel@grouper.BatelNET.bs> on Sep 20, 1997
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