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Italian sweet pastry dough recipe

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Italian sweet pastry dough recipe

Add first with spoon after which by hands:

7-7 1/2 to eight c. flour

Flour in 2 additions - raisins the quantity necessary to really make it simple to handle. Knead until smooth and elastic and does not stay with board. Devote greased bowl, cover with moist cloth and let raise in warm draft-free place until double - about 1-to-1 1/2 hrs. Punch lower and let rise again, until almost double in large quantities. 30-45 minutes.

This can be to create round doughnut like cookies, and baked Italian cookies aren't very sweet.

TEA RINGS WITH Fundamental SWEET DOUGH:

Use 1 / 2 of sweet dough recipe. Roll dough into an oblong 9 x 18 inches, spread with two tablespoons softened butter, 2 teaspoons cinnamon and sprinkle with 1/2 cup sugar and a number of raisins. Roll-up tightly beginning around the wide side. Put the tightly sealed edge lower, inside a circle on gently greased baking sheet.

Join ends of ring and seal. With scissors make cuts 2/three of the way with the ring, at 1 " times. Turn each section on its side. Let rise 35 to 40 minutes and bake at 300 levels for twenty five to half an hour. Remove from oven, cover having a glaze created using 3 tablespoons milk and 1 tablespoon butter, 1/2 teaspoon lemon extract and enough powdered sugar to create thin mixture. Apply with pastry brush. Based upon the growing season of the season, decorate. At Christmas make poinsetta flowers produced from maraschino cherries.

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