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Instructions |
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Sift together flour, salt and sugar. Cut in teh butter. Soften yeast in warm water. Combine milk and eggs. Stir yeast and egg mixture into the flour mixture, mixing just enough to dampen the flour. Cover and refrigerate overnight.
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Divide dough into two parts. Keep half in the refrigerator. Roll half to a 18x16 inch rectangle. Spread half the filling in a lengthwise strip down the center of the dough. Fold one side over the filing and overlap with the other side. Pinch ends. Turn dough over on a baking sheet so the seam is down.
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Form into an oval or pretzel shape. Cover and let rise about one hour, or until the dough is doubled. Repeat with remaining dough.
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Bake at 375 degrees for 25 minutes, or until golden brown. While warm frost with browned butter icing.
To make browned butter icing lightly brown 1/4 cup butter over medium heat, remove from heat. Gradually beat in 1 1/2 cups powdered sugar, 3/4 tsp vanilla and enough water to make a spreading consistency.
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Serving
Suggestions |
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To remove from pan, refrigerate and pop the whole thing out onto a cutting board and break into pieces.
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Originally Submitted
4/3/2010
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