- 1 [1/4-ounce / 7-g] package active dry yeast
- 1/4 cup [60 mL] lukewarm water [not hot]
- 1 cup [250 mL] milk
- 1/3 cup [75 g] sugar
- 1 teaspoon [5 mL] salt
- 1/4 cup [60 g] softened shortening
- 1/4 teaspoon [1 mL] vanilla
- 1/4 teaspoon [1 mL] lemon juice
- 1/4 teaspoon [1 mL] orange juice
- 1/4 teaspoon [1 mL] mace
- 4 to 4 1/2 cups [560 to 630 g] all-purpose flour, sifted
- 2 eggs
- 1/3 cup [80 mL] ground almonds
- 1 cup [225 g] shortening
- Jelly, jam or other filling
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- Dissolve yeast into lukewarm water; reserve.
- Heat milk until boiling [150°F / 65°C on top].
- Stir in sugar, salt and 1/4 cup [60 g] softened shortening, until dissolved.
- Add vanilla, lemon juice, orange juice, mace and 1 cup [140 g] flour.
- Beat until dough is really smooth, using a rotary mixer or by hand.
- Beat into eggs and reserved dissolved yeast.
- Mix into flour mixture, until dough is smooth and can easily be handled.
- Cover; leave to rise into a quite warm environment, until doubled in bulk, for approximately 1 to 1 1/2 hours.
- Roll dough into a 9 x 18 x 1/4-inch [23 cm x 45 cm x 6-mm] thick rectangle.
- Sprinkle dough with ground almonds.
- Press in half [1/2 cup - 115 g] of remaining shortening, cut into small pieces, leaving a 2-inch [5-cm] border.
- Fold rectangle in half; seal ends.
- Press in remaining half of shortening, cut into small pieces, still leaving a 2-inch [5-cm] border.
- Fold dough in half; seal ends.
- Roll dough into a 1/3-inch [8-mm] thick square.
- Fold dough in half; repeat proceedings.
- Repeat 3 more times.
- Cover dough; set aside for 20 minutes.
- Roll dough into a 12 x 18 x 1/3-inch [30 cm x 45 cm x 8-mm] rectangle.
- Using a sharp knife, cut dough into 3-inch [7.6-cm] squares.
- Into the center of each square, spoon 1 teaspoon [5 mL] jelly, jam or filling.
- Fold corners towards centers, sealing ends.
- Leave to rise, onto a baking sheet, until smooth, for approximately 1 hour.
- Preheat oven to 450°F [230°C].
- Bake pastries into preheated oven, for 8 to 10 minutes.
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