|
* make sure butter is room temperature
* make sure the filling is really well blended
Bread Directions:
1. Combine the dry ingredients in a bowl, the sugar with the yeast,
and the butter and salt.
2. Add all the water/egg mixture to the yeast at once and dissolve
the yeast with your fingers.
3. Add the yeast mixture to the flour and mix well. Be you neurotic,
clean out the bowl…
4. Kneed the dough in the bowl by throwing it in and snapping in
two. It's gonna be pretty soft, so this should be easy.
5. Stop when the dough is smooth and kinda shiney.
6. Wrap the bread in the bowl and let it in a warm place to rise
for 40~60 min.
Topping directions:
1. Mix the butter and sugar well, and add in the egg yols and lemon
peel. Stir well.
2. Add this to the flour, stirring continually. When it's even add
the milk as well.
3. Chill in the refrigerator for easier use later.
4. Just mix the filling really well.
Closing directions:
1. Remove the dough from the bowl and divide into 12 pieces. Shape
them into spheres. This time, include any flour from outside the
bowl and pull it and round it off. Add the filling if you want and
pinch closed.
2. Cover with saran wrap or terra cloth so it does not get dry.
Let rise again for ~20min.
3. Divide the topping into 12 parts and roll that out between plastic
wrap.
4. Cover the bread with the topping and arrange them, then sprinkle
the tops with granulated sugar. Cut shallow lines across the top
with a kitchen knife.
5. Cover them again so they do not dry out and let them rise another
20 minutes. 6. Bake at 180 C for 20 minutes.
|