1/4 c. warm water
2/3 c. scalded milk
1/4 c. sugar
3 T. butter or margarine
1 tsp. salt
1 egg, beaten
3 1/4 to 3 3/4 c. sifted all-purpose flour
1/4 c. butter or margarine, softened
Cherry preserves
Confectioners' icing
Soften yeast in warm water. Combine scalded milk, sugar, butter, and salt; stir to dissolve sugar. Cool to lukewarm. Add softened yeast, egg, and 1 cup flour; beat very smooth. Add remaining flour, or enough to make soft dough. Turn out on lightly floured surface; knead till smooth and satiny (8 to 10 minutes). Place in greased bowl, turning once to grease surface. Cover; let rest for 10 minutes. Roll 1/2 inch thick on lightly floured surface. Spread with half the soft butter; fold in half, pinch edges together. Roll 1/2 inch thick; spread with remaining butter; fold, seal, and roll as before. Cut in 2 or 2 1/2-inch circles; place on greased cookie sheet. Cover; let double (20 to 30 minutes). Make depression in center of each and fill with cherry preserves. Bake in hot oven at 400 for about 10 minutes. While warm, frost with a confectioners' icing made with 1 cup confectioners' sugar and 1 1/2 tablespoons cream.
No Attribution
Our Swiss Pantry II
First Mennonite Church
1987
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