Barb's Special Sweet Breads Part 2 (Weinerbrod)
Barb's Special Sweet Breads Part 2 (Weinerbrod) recipe
Yield
24 servingsPrep
10 minCook
30 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
almond butter
|
*
|
| 1 | x | Confectioner's Custard (Creme Patissiere) | |
| 1 | x | Barb's Special Sweet Breads Part 3 (Spandauer) | |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
almond butter
|
*
|
| 1 | x | Confectioner's Custard (Creme Patissiere) | |
| 1 | x | Barb's Special Sweet Breads Part 3 (Spandauer) | |
Directions
INSTRUCTIONS FOR WEINERBROD Place the dough on a lightly floured board and cut it in half.
Roll each piece into 24" X 6" strip.
Spread the surface with Almond butter. Fold the edges lengthwise toward the center, allowing 1inch space in the centre.
Sprinkle the plumped currants and spoon the Vanilla Cream into the 1 inch space between the edges.
Repeat with second strip. Place both lengths of dough on a baking sheet and shape strips together like a giant pretzel, tucking in the ends.
Brush with the egg wash and sprinkle with almonds. Allow the dough to rise 1 hour in a cool room.
When light, bake 35 minutes in a 375 degree F oven. (or, if making small pastries, 10 to 12 minutes) Cool and ice.
Cut in 3 inch pieces.
This makes 1 large pastry or 24 small ones. See later parts for necessary fillings and icings.
