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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Rich Swedish Cream Dough Recipe

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This recipe for Rich Swedish Cream Dough is from The Haase Family Favorites Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
- 1 envelope active dry yeast
- 1/4 cup water
- 1 tsp. sugar
- 3 1/3 cups flour
- 1/4 cup sugar
- 1/2 cup butter
- 1 cup whipping cream
- 1/4 cup evaporated milk
- 3 egg yolks, slightly beaten
- 1 tsp. salt
- butter extra
Directions:
Directions:
Stir yeast with into water and sugar to dissolve.
In large bowl mix flour, sugar and salt. Rub butter to form coarse crumbs. Like for pie crusts. Set aside.
In small bowl, beat egg yolks slightly, add cream and milk. Stir, add yeast mixture. Stir again.
Make a well in centre of flour mixture. Add yeast-cream mixture all at once.
Toss gently with a fork until just moistened. With oiled hands form dough into ball. Butter outside of dough to keep from drying out.
Lightly butter inside of small bowl, just big enough to hold dough. Cover tightly with plastic wrap.
Put in fridge over night or up to 4 days
Shape into buns or make into


Easy Croissants

Divide dough into 5 parts.
Roll each into 9 in circle. Lightly butter circle then cut into pie shaped wedges *8* Roll each up wide end to thin end. Place on ungreased pans well apart. Shape into crescents if you wish. Make sure the tips are tucked under roll.

Let rise 1 hour. Bake 350 F about 15 min or until lightly brown.

Easy to make. Very rich and tender.
Freeze well.
Personal Notes:
Personal Notes:
SOURCE: Dorothy Danilkewich

 

 

 

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