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Categories:
active dry yeast warm water sugar salt eggs egg butter flour blanched almond citron candied cherry raisins lemon peel butter water powdered sugar milk
Viewed: 63 - Published at: 2 years agoIngredients
- 1 (1/4 ounce) package active dry yeast
- 34 cup warm water (105-115)
- 12 cup sugar
- 12 teaspoon salt
- 3 eggs
- 1 egg, separated
- 12 cup butter, softened
- 3 12 cups flour
- 12 cup blanched almond, chopped
- 14 cup citron, cut-up
- 14 cup candied cherry, cut up (optional)
- 14 cup raisins
- 1 tablespoon lemon peel, grated
- 1 tablespoon butter, softened
- 1 tablespoon water
- 1 12 cups powdered sugar
- 4 12 teaspoons milk
Method
- Dissolve yeast in 3/4 c water in a large bowl.
- Beat in sugar, salt, eggs, egg yolk, 1/2 c butter and 1 3/4 c flour with an electric mixer on medium speed 10 minutes, scraping bowl constantly.
- Stir in remaining flour, almonds, citron, cherries, raisins and lemon peel.
- Scrape batter from side of bowl.
- Cover and let rise in warm place 1 1/2 to 2 hours or until doubled.
- Dough is ready if indentation remains when touched.
- Cover and refrigerate egg white.
- Stir down batter by beating about 25 strokes.
- Cover tightly and refrigerate at least 8 hours or overnight.
- Grease cookie sheet.
- Turn dough onto well floured surface; turn to coat with flour.
- Divide in half.
- Press each half into oval 10 x 7".
- Spread with butter.
- Fold ovals lengthwise in half; press only folded edge firmly.
- Place on cookie sheet.
- Beat egg white and 1 T water; brush over folded ovals.
- Cover and let rise 45-60 minutes or until doubled.
- Heat oven to 375.
- Bake 20-25 minutes or until golden brown.
- While warm dust with powdered sugar or spread with glaze.
- To make glaze, mix powdered sugar and milk until smooth and spreadable.
