| How To Cook: |
|
|
1. Cream the yeast with a little of the milk.
|
2. Sieve together the flour and salt and make a well in the center.
|
3. Beat the eggs and put them with the yeast, sugar and remaining milk into the center of the flour.
|
4. Gradually work in the flour, beat the dough well, put into a lightly greased polythene bag or a greased bowl covered with polythene and leave in a warm place for 15 minutes.
|
5. Lightly knead the dough on a floured board and roll it out thinly.
|
6. Knead the butter on a floured board till pliable and press out thinly.
|
7. Place it on the dough and fold this over as for puff pastry; roll and fold twice, allow to stand in a cool place, and then give 2 further rolls and folds, followed by another rest in a cool place.
|
8. Finally, roll out the pastry to ¼ inch thick and use as required.
|
|
NOTE:
|
|
Three typical variations are: Almond Crescents, Almond Whirls, Currant Twists.
|
| |
