>----------> Butterbraids From Barbara Moser <----------<
 
2 PKGS. YEAST                
1/2 C. WARM WATER
2 C. MILK
2 TSP. ORANGE PEEL
2/3 C. WHITE SUGAR
3 TSP. SALT
4 EGGS
8 C. FLOUR
2 C. BUTTER

Dissolve the yeast in the warm water with about a TSP. of
the sugar. LET STAND 5 MINUTES. FIRST Scald the milk, Then 
Add sugar, salt, orange peel. COOL TO LUKEWARM... 

WHEN COOL, Add eggs - one at a time. Stir in about 1/2 of
The floor. MIX WELL And gradually add all the Rest Of the flour.
TURN OUT ON FLOURED SURFACE, CUT IN HALF. Roll the first half 
into an 12X18 inch Rectangle. CUT COLD BUTTER (HALF OF THE 
BUTTER) over 2/3rds of the dough. FOLD it in 1/3, Then Fold the 
butter end over that. ROLL OUT AGAIN AND REPEAT THIS PROCESS. 

PUT IN PLASTIC BAG AND SQUEESE THE AIR OUT. REFRIGERATE 
OVERNIGHT... THEN DO SAME WITH THE OTHER HALF OF DOUGH. 

THIS MAKES 4 LOAVES.. 
(You can cut the recipe in half and only make 2)

WHEN READY TO ROLL OUT, TO MAKE BRAID, ROLL IT AGAIN TO A 
12X18 IN  RECTANGLE.. CUT THIS IN HALF LENGTH WISE. CUT EACH 
HALF IN 3 STRIPS. BRAID The 3 Strip Together. Put in a greased
pan. Do the same with the other half of dough. Put bothe braids
in one jelly roll pan. Let Rise till double in size.
  
BRUSH IT WITH A MIXTURE OF CREAM AND EGG YOLK. (I USE CARNATION 
MILK FOR THIS) SPRINKLE WITH A MIXTURE OF SUGAR AND CINNAMON.

BAKE AT 350 ABOUT 20 MINUTES....
AFTER THEY COOL FROST WITH A WHITE ICING.

I MAKE THESE OFTEN AND THEY ARE A LOT OF WORK BUT THESE ARE SO
GOOD AND ARE WORTH THE EFFORT IT TAKES TO MAKE... ENJOY

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THANKS Barbara!

Let Barbara know how you like this recipe:
beleven @ molalla.net

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