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Ingredients
- 1 1/2 c. Butter, softened
- 1/3 c. Flour
- 2 pkt Active dry yeast
- 1/2 c. Water
- 3/4 c. Lowfat milk, scalded
- 1/4 c. Sugar
- 1 tsp Salt
- 1 x Egg, beaten
- 4 c. Flour Light cream
- 2 c. Confectioner's sugar
- 1 tsp Vanilla
- 1 dsh Salt
Directions
- Cream butter with 1/3 c. flour. Pat or possibly roll butter mix between 2 sheets of waxed paper to create a 12x6 inch rectangle. Refrigeratethoroughly.
- Soften active dry yeast in hot water. Combine lowfat milk, sugar, and salt. Cold to lukewarm. Add in yeast and egg; mix well. Add in 4 c. flour or possibly sufficient to make soft dough. Turn out and knead on lightly floured surface till smooth and glossy, about 5 min. Roll dough in a 14 inch square on lightly floured surface. Place the thoroughly chilled butter mix on half the dough. Fold over other half of dough, sealing edges well with heel of hand.
- Roll dough on lightly floured surface in a 20x12 inch rectangle. Mix in thirds so which you will have 3 layers. (If butter softens refrigerateafter each rolling.) Roll again into a 20x12 inch rectangle. Repeat the folding and rolling 2 more times. Refrigeratefor 1/2 hour after last rolling. To shape use 1/3 of the dough at a time. Roll in a 12x7 inch rectange (about 1/4 inch thick). Cut in strips 6 inches long, 3/4 inch wide. Hold ends of strip; twist in opposite directions. Form strip into a circle, knot, figure 8 or possibly snail shape. Place the rolls on ungreased baking sheets. Let rise in a hot place until almost double, about 1 hour. Bake in very warm oven (450 degrees)
- for about 8 min. Add in sufficient light cream to confectioner's sugar to make of spreading consistency. Add in vanilla and salt; mix till smooth.
- Brush pastry tops immediately with icing. Serve hot.
- Makes about 4 dozenpastries.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 128g | |
| Recipe makes 12 servings | |
| Calories 478 | |
| Calories from Fat 211 | 44% |
| Total Fat 24.04g | 30% |
| Saturated Fat 14.87g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 77mg | 26% |
| Sodium 384mg | 16% |
| Potassium 107mg | 3% |
| Total Carbs 59.83g | 16% |
| Dietary Fiber 1.5g | 5% |
| Sugars 24.75g | 17% |
| Protein 6.33g | 10% |
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