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Barb's Special Sweet Breads Part 2 (Weinerbrod)

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Recipe

Barb's Special Sweet Breads Part 2 (Weinerbrod) recipe

 

Yield

24 servings

Prep

10 min

Cook

30 min

Ready

40 min
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 x almond butter
* Camera
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
* Camera
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.



* not incl. in nutrient facts Arrow up button

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