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Categories:Viewed: 68 - Published at: 9 years ago
Ingredients
- 1 pkg. active dry yeast
- 1/4 c. warm water (105~ to 115~C)
- 3 eggs, separated
- 1/2 c. milk
- about 3 1/4 c. flour, divided
- 1 1/4 c. sugar, divided
- 1 tsp. salt
- 1 c. cold butter
- 1 1/2 tsp. grated lemon peel
- 1 c. very lightly toasted filberts, ground
- confectioners sugar
Method
- Dissolve yeast in water.
- Beat egg yolks thoroughly; beat in milk and yeast mixture.
- In large bowl or food processor, combine 3 cups flour, 1/4 cup sugar and salt.
- Cut in butter until particles are fine.
- Transfer to bowl if using food processor.
- Stir in yeast mixture and lemon peel.
- Cover, let rise 30 minutes.
- Stir in about 1/4 cup flour or enough to make a soft dough.
- Turn out on lightly floured surface.
- Knead, adding flour only if necessary, to prevent sticking, until dough is smooth and satiny.
- Place in greased bowl; turn to grease top.
- Cover tightly and refrigerate 12 hours or overnight.
