French Confectioner
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 6 ingredients
Contains
Milk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- Cool milk;
- when lukewarm, add yeast cakes, and when they are dissolved add remaining ingredients, and beat thoroughly with hand ten minutes;
- let rise six hours.
- Keep in ice-box over night;
- in morning turn on floured board, roll in long rectangular piece one-fourth inch thick;
- spread with softened butter, fold from sides toward centre to make three layers.
- Cut off pieces three-fourths inch wide;
- cover and let rise.
- Take each piece separately in hands and twist from ends in opposite directions, coil and bring ends together at top of cake.
- Let rise in pans and bake twenty minutes in a moderate oven;
- cool and brush over with confectioners’ sugar, moistened with boiling water to spread, and flavored with vanilla.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Pastry brush