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
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.
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!!