| dough: |
|---|
3
1
1
1
|
c
c
T
T
|
flour
water, iced + 1 T
yeast
butter, soft
|
put in mixer with dough
hook and mix on slow for
20 min
|
| ring molds: |
|---|
12
|
ea
-
-
|
3 in ring molds
butter, as req
sugar, as req
|
whip in blender
20 min
20 min
|
| sugar mix: |
|---|
7/8
1/2
|
c
t
|
sugar
salt
|
whip in blender
|
- roll the dough out between layers of parchment to 8 x 16 in
|
1
|
c
|
butter cold
|
|
- center the butter as 8 in sq on half of the dough
|
- roll the dough out between layers of parchment to 8 x 24 in
- fold over letter style to 8 x 8 in, chill 30 min
- repeat twice
|
7/8
|
c
t
|
sugar
salt
|
blend in blender
|
- roll the dough out between layers of parchment to 8 x 24 in
- sprinkcle sugar mix over evenly
- fold over letter style to 8 x 8 in, chill 30 min
|
- roll out to 12.5 x 16 inches, tapering the far end (what will become the outside)
- roll up so you have a 12 inch long tube (“roll up”, not “roll out”!)
- slice the outside ends off so that all pastries will be flat on both sides
- slice the tube into 12 pastries, one about 1 inches tall
- place each spiral pastry in a buttered and sugared ring mold on the pan
|