As I prepare for the holidays there are certain things that must be done for the season to feel complete. For me, there needs to be a plate of bacon and eggs, with Apricot nectar for the drinking on Christmas morning. Ever since I can remember we would open presents, then sit down to a big breakfast. The icing on the cake is when the homemade pastry is taken out of the oven. Butter Bright pastries. Mmmmmmm.
When I moved out of my house, I decided to carry on the tradition.
If you want to try, here's the recipe:
Butter-bright Pastries
2 pkgs. Dry yeast
¼ c. warm water (110 to 115 deg. F)
1/3 c. sugar
1/8 tsp salt
1 c. cold milk
4 to 4 ½ c. sifted flour
2 eggs
1 c. butter
Glaze (recipe follows)
· Dissolve yeast in warm water. Combine yeast mixture, sugar, salt, and milk. Beat in 2 c. flour; add eggs, beating well. Stir in enough flour to make a soft dough. Cover and refrigerate for 15 minutes.
· On a lightly floured surface, roll dough into an 18x15” rectangle. Cut 1/3 c. butter into small pieces. Dot surface of dough with butter, leaving a 1” margin. Fold 18” side into thirds and then fold 15” side into thirds. Wrap in floured aluminum foil; chill 15 minutes. Repeat procedure twice, using remaining butter. (When you roll dough second and third times, turn dough so narrow side faces you.) Chill 15 more minutes.
· Divide dough into fourths. Roll and cut into desired shapes. Let rise until doubled. Bake at 400 deg F for 8 minutes or until golden. Cool.
· Glaze with an icing made by combining 1 c. sifted confectioners sugar, 2 tblsp. Butter, 2 tblsp. Evaporated milk and ½ tsp. Vanilla. Fill with assorted jams or jellies. Makes 24 pastries. Wrap and freeze pastries. To reheat: Wrap frozen pastries in foil; heat at 400 deg F for 10 minutes.
Crescents: Combine ¼ c. brown sugar, ¼ c. chopped nuts and ¼ tsp. Cinnamon. Melt 2 tblsp. Butter. Cut dough into 5x2x1/8” rectangles and spread with butter. Sprinkle with filling. Roll like a jelly roll. Shape into crescent with seam side down. Snip at 1” intervals.
Butterflies: Cut into 3x1/4” squares. Fold opposite corners to the center and press down.
“S” Shapes: Cut into 8x1x1/4” strips. Roll back and forth to form evenly shaped sticks. Shape into an “S” with sides of “sticks” touching.
Whirls: cut into 8x1x1/4” strips. Roll back and fourth to form evenly shaped sticks. Place one end in center and wind dough pinwheel fashion. Tuck loose end under.
Twists: cut into 8x1x1/4” strips. Roll to form evenly shaped sticks. Fold in half; cross ends over each other to form twists.
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So, what are some of your family traditions?
When I moved out of my house, I decided to carry on the tradition.
If you want to try, here's the recipe:
Butter-bright Pastries
2 pkgs. Dry yeast
¼ c. warm water (110 to 115 deg. F)
1/3 c. sugar
1/8 tsp salt
1 c. cold milk
4 to 4 ½ c. sifted flour
2 eggs
1 c. butter
Glaze (recipe follows)
· Dissolve yeast in warm water. Combine yeast mixture, sugar, salt, and milk. Beat in 2 c. flour; add eggs, beating well. Stir in enough flour to make a soft dough. Cover and refrigerate for 15 minutes.
· On a lightly floured surface, roll dough into an 18x15” rectangle. Cut 1/3 c. butter into small pieces. Dot surface of dough with butter, leaving a 1” margin. Fold 18” side into thirds and then fold 15” side into thirds. Wrap in floured aluminum foil; chill 15 minutes. Repeat procedure twice, using remaining butter. (When you roll dough second and third times, turn dough so narrow side faces you.) Chill 15 more minutes.
· Divide dough into fourths. Roll and cut into desired shapes. Let rise until doubled. Bake at 400 deg F for 8 minutes or until golden. Cool.
· Glaze with an icing made by combining 1 c. sifted confectioners sugar, 2 tblsp. Butter, 2 tblsp. Evaporated milk and ½ tsp. Vanilla. Fill with assorted jams or jellies. Makes 24 pastries. Wrap and freeze pastries. To reheat: Wrap frozen pastries in foil; heat at 400 deg F for 10 minutes.
Crescents: Combine ¼ c. brown sugar, ¼ c. chopped nuts and ¼ tsp. Cinnamon. Melt 2 tblsp. Butter. Cut dough into 5x2x1/8” rectangles and spread with butter. Sprinkle with filling. Roll like a jelly roll. Shape into crescent with seam side down. Snip at 1” intervals.
Butterflies: Cut into 3x1/4” squares. Fold opposite corners to the center and press down.
“S” Shapes: Cut into 8x1x1/4” strips. Roll back and forth to form evenly shaped sticks. Shape into an “S” with sides of “sticks” touching.
Whirls: cut into 8x1x1/4” strips. Roll back and fourth to form evenly shaped sticks. Place one end in center and wind dough pinwheel fashion. Tuck loose end under.
Twists: cut into 8x1x1/4” strips. Roll to form evenly shaped sticks. Fold in half; cross ends over each other to form twists.
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So, what are some of your family traditions?