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Prep Time: 180 Minutes Cook Time: 25 Minutes |
Ready In: 205 Minutes Servings: 8 |
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A sweet Spanish egg bread. Ingredients:
2/3 cup milk, scalded and cooled |
2 packages yeast |
1 tablespoon sugar |
1 cup flour |
1/2 cup butter |
1/2-2/3 cup sugar |
8 egg yolks |
1 teaspoon salt |
3 -4 cups flour |
Directions:
1. Combine the first 4 ingredients, beating thoroughly.
2. Cover and let rise until light and bubbly; then stir down.
3. Cream the butter and 1/2 to 2/3 cup sugar and then add the egg yolks, beating until blended.
4. Stir this mixture into yeast sponge along with the salt and 2 cups flour.
5. Beat thoroughly.
6. Add just enough more flour to make a dough that can be kneaded.
7. When dough has been kneaded until smooth, put into a buttered bowl, brush dough with soft butter, cover, and let rise until doubled.
8. Then punch down and shape into small braided rolls.
9. Place on buttered cookie sheets and let rise until doubled.
10. Brush rolls with cream and sprinkle with plain sugar or Anise Sugar.
11. Bake in a 375 degree F oven until done, about 25 minutes.
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