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KNOW MANY LOOK FOR NEW RECIPES AT CHRISTMAS. THOUGHT SOME MEMBERS WOULD

LIKE TO TRY THIS. DEFINITELY NOT CAKE.

THIS MAKES 3 LOAVES.  RECIPE DOES CALL FOR LARD, BECAUSE THE FINISHED

PRODUCT ACTUALLY TASTES LIKE A DANISH PASTRY. NOT VERY HEALTHY :o(

BUT AN AMAZING TREAT AT HOLIDAY TIME. YOU COULD CHOOSE TO USE

EITHER BUTTER OR SHORTENING, OR A 50/50 COMBO IF YOU WISH. I NEVER

HAVE, SO I DON'T KNOW HOW THAT WOULD AFFECT THE TASTE.

THIS RECIPE WAS GIVEN TO ME BY MY VERY 1ST CLIENT I HAD WHEN I STARTED IN HOMECARE.

THIS LADY MADE THIS FOR MY FAMILY EVERY XMAS. SHE ALSO MADE

COOKIES FOR MY CHILDREN ALL THE TIME. VERY FOND MEMORIES.

4 CUPS FLOUR

3 TBLSP SUGAR

I TSP SALT

1 CUP LARD

I CUP MILK, WARMED

3 EGGS

2 1/4 OZ YEAST

APRICOT OR RASPBERRY JAM, OR A JAM/TOPPING OF YOUR CHOICE

CINNAMON & SUGAR, FRUIT... LIKE APPLES. USE YOUR IMAGINATION

PLACE FLOUR, SALT, 2 TSP SUGAR INTO BOWL. CUT LARD INTO FLOUR MIXTURE

AS YOU WOULD MAKING PASTRY.  MIX 1 TSP SUGAR INTO WARM MILK. MILK

SHOULD FEEL JUST SLIGHTLY WARM ON THE BACK OF YOUR WRIST, LIKE YOU

WOULD DO FOR A BABY'S BOTTLE. ADD YEAST TO WARM MILK, LET SET FOR 10

MIN FOR YEAST TO ACTIVATE.  TRANSFER FLOUR/LARD TO A MIXMASTER, ADD

YEAST AND EGGS. BEAT WELL. COVER AND LEAVE OVERNIGHT IN THE FRIDGE.

DIVIDE INTO 3 EQUAL PARTS. ROLL OUT INTO A RECTANGLE, A LITTLE LONGER

THAN A COOKIE SHEET. SPRINKLE A LITTLE FLOUR  OVER DOUGH AND SPREAD

JAM  THICKLY IN THE MIDDLE. FOLD UP THE BOTTOM AND THE SIDES INTO THE

MIDDLE, LIKE A PACKAGE. PINCH TOGETHER WITH YOUR FINGERS AND SEAL WITH MILK USING A PASTRY BRUSH.  LET SIT UNTIL DOUBLE IN SIZE. AN HOUR OR SO.

BAKE AT 375 D FOR 30 MINUTES.

MAKE A ICING SUGAR AND MILK GLAZE TO POUR OVER THE KRINGLE WHEN

IT IS STILL WARM, NOT HOT.  THIS FREEZES VERY WELL.

TRUST ME..... THIS IS TO DIE FOR.

ENJOY  :O)

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Thank  you June, I was looking for some new recipes where I can make a batch and have a substantial quantity.  I have never made something like this. Where do u buy the lard from? 

Any grocery store. No Frills, whatever. I have used tenderflake for years, but I think any store brand would do.  Yes, you can make this now, or even in Sept/Oct, and freeze. Comes out of the freezer great. I don't put the icing on when I freeze, do it later when it comes to room temperature.

If you make it Anne, let me know what you think of it.  :o)

omg June - this looks fabulous!  We are HUGE fans of Danish pastries here and I keep meaning to have a proper go at doing them.  This time I really will.  Thanks.

I am not kidding Katy when I say this is to die for.... :o)

June, this sounds soooo good. I don't know if I am brave enough to try this or not. Not because of the time or effort, but because of my resistance. So far I haven't done any major cheating on my weight loss, but this could be my down fall.      Yikes!   =O(    Yeasty things are what can really break down my resistance!

Yes I totally understand. That is why I will make for Christmas Morn only for us & give other 2 away.  If they hung around, definitely would eat them. LOVE  LOVE LOVE this kind of stuff!!

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