XKGR41A Don Fifield
1 3/4 c Bread flour (8 1/5 oz)
3/4 c Cake Flour (3 1/2 oz)
2 1/2 tb Dry milk
3/4 ts Salt
3 1/2 tb Butter (1.4 oz)
1/2 c Water
2 ts Dry yeast
1/2 c Butter or marg.; for folding
-in the dough
1 Egg; beaten
-for brushing on top
Fillings: 1/2 - 3/4 c apricot jam or marmalade 1/4 - 1/3 c canned
fruit filling or preserves 1/2 - 3/4 c nut streusel 1/2 - 3/4 c
cheese filling
1. Place first 5 ingredients inside the bread pan. Add water. Close
cover and place dry yeast into the yeast holder. SELECT: BASIC DOUGH
MODE. Press start. (Breadmaker completes the basic dough mode 2 hours
and 25 minutes later) 2. Place dough in greased bowl. Cover. Rest the
dough in fridge for 30 minutes. 3. Roll 5 oz of chilled butter
between two sheets of waxed paper into a 8 x 7 inch rectangle. Place
back in the refrigerator. Chill at least 1 hour. 4. Roll out the
dough on a lightly floured surface into a 10 x 10 1/2 inches
rectangle. 5. Place the rolled out butter over two-thirds of the
dough. Fold the third without butter over the center third. 6. Fold
the remaining third on top. Seal edges. Rest the dough in the
refrigerator for 20 to 30 minutes. 7. Place the dough at right angles
to the previous position in #5. Roll out into 10 x 10 1/2 inches.
Fold into thirds. Wrap and place into refrigerator for 20 to 30
minutes. Fold and roll three times more. Wrap and chill after each
rolling. After the final folding, chill several hours or overnight.
8. Roll out the dough into 10 x 10 1/2 inches. Cut into 6 squares.
Roll each out into about 7 inch square. 9. Place the filling of your
choice in the center of each square. Brush the four corners lightly
with water to help them seal when pressed together. 10. Fold opposite
corners over the center. Press down firmly to seal together. Then
fold the other two corners over the center and press all four corners
tightly together. 11. Place on greased baking pan. Spray water on
top. 12. Proof, brush with beaten egg and bake in 357 deg. oven for
10 to 15 minutes or until golden brown.
