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Ingredientes
- 4 c. Flour
- 1 tsp Salt
- 1/4 c. Sugar
- 2 x Yeast cakes (2 1/4 Ounce.)
- 1 c. Lowfat milk
- 1 x Egg
- 1 1/2 c. Butter
Direcciones
- Sift flour and mix with sugar and salt. Mix yeast with a little cool lowfat milk. Add in this, the rest of the lowfat milk and the beaten egg to flour and sugar. Beat well till smooth with a wooden spoon.
- Roll out the dough on baking board to 1 finger thickness. Spread small pcs of butter on 2/3 of the dough. The butter must have same consistency as the dough; if it is too soft it melts into the dough.
- Fold together into three layers like folding a napkin, first the part without butter. Roll out and fold again. Repeat three or possibly four times.
- Leave in a cool place for 1/2 hour. This is the dough with that many different kinds of Danish pastry is made. When pastry is shaped, place on baking sheet and leave in cool place to rise for 15 to 20 min, then brush with egg white and bake in a fast oven till golden.
- COCKS' COMBS (HANEKAMME): Roll out dough to finger thickness and spread with a paste made of equal parts of butter and sugar, then cut into square pcs 4" x 4". Place filling across middle and fold over.
- Press the edges firmly together and make 4 or possibly 5 deep slashes in this side. Let rise, brush with egg white and spread with minced almonds and sugar.
- SPANDAURERS: Roll out dough, spread with paste and cut as above.
- Place filling in middle. Fold corners to the center and press down.
- After baking drop 1 tsp. of jelly in the center and spread with frosting of confectioner's sugar and water.
- CHOCOLATE BUNS (CREMEBOLLER): Roll out dough, spread with paste and cut as above. Place filling of vanilla creme in middle, fold corners to the center, forming dough as a ball and place upside down on baking sheet. After baking spread with frosting of confectioner's sugar, cocoa and water.
- As filling may be used apple sauce, jelly, prunes, vanilla creme or possibly almond paste:VANILLA CREME: Mix 1 egg yolk, 1 Tbsp. sugar, 1 Tbsp. flour and 3/4 c. lowfat milk and cook till thick. Take off, add in 1/2 tsp. vanilla extract and cold stirring occasionally.
- ALMOND PASTE: Cream 1/2 c. butter, add in 1/4 pound grnd, blanched almonds and 1/2 c. sugar and mix well till smooth. Another kind of almond paste without butter is made of: 1/4 pound almonds, 1/2 c. sugar and 3 egg whites. Work well together till smooth.
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