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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Swedish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Dissolve sugar in milk and add yeast. | 2. Sift flour and salt together; rub in 6 tablespoons of butter and mix to a dough with the eggs and yeast mixture. | 3. Knead five minutes and roll into a rectangular sheet about twice as long as it is wide. | 4. Cut about half the additional butter into small lumps about the size of peas over 2/3 of the dough. | 5. Fold the part of the dough that does not have butter on it over half the butter-covered portion; then fold the other third over the first two layers, so that you now have 3 thicknesses of dough (something like an envelope). | 6. Press down the edges all the way around and roll out fairly thinly. | 7. Repeat the process of cutting the remaining butter on 2/3 of the dough, folding to 3 thicknesses and rolling out. | 8. It may be necessary to repeat once again to get all the butter incorporated. | 9. Cover with a cloth and set aside at room temperature for 1/2 hour, then roll out and shape as desired. | 10. let rise until light, but not quite doubled in bulk as it will continue to rise in the oven. | 11. Bake in a preheated 375F oven for 15 to 25 minutes, depending on the size of the rolls. | 12. Pastry shapes: Roll dough 1/2" thick, cut into strips 1/2" wide by 8" long. Twist strips and form into rings or figure-8's. | 13. Triangles: Roll dough 1/2" thick, cut into squares. Spread with almond paste, fold over the corners into an envelope and press down the edges. When baked, spread with frosting. | 14. Pinwheels: Roll dough 1/2" thick, cut into 4" squares and cut dough from each corner almost to the center. Fold each alternate point to the center, pressing down firmly. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sugar	1/3	cup		268.66	67.1987	0.0	0.0
milk	1			148.84	11.6632	7.686	7.9788
yeast cake	2		compressed	50.4333	0.0	11.22	0.2833
flour	8	cups	sifted	2916.48	214.5024	254.0832	138.768
butter	3/4			64.125	2.9464	2.0036	5.4
salt	1	teaspoon		-	-	-	-
butter	6	tablespoons		64.125	2.9464	2.0036	5.4
egg	3		beaten	214.5	1.08	18.84	14.265

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.