Greek Easter Cakes

Ingredients

• To every pound of butter
• allow one of sugar
• and four of the finest dry flour
• work about 2oz. to 3oz. of yeast
• dissolved in warm water
• some slightly salted lukewarm water

Method

1. 1

   Mix the sugar and flour thoroughly, rub between hands.

2. 2

   Add hot butter and knead well.

3. 3

   Work in yeast dissolved in warm water and enough salted lukewarm water to moisten the dough.

4. 4

   Knead for 45 minutes, let rise for 2 hours.

5. 5

   Roll out, cut into strips, shape, brush with egg yolk, and bake until golden.

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 103. The excerpt below is the record exactly as published.

Greek Easter Cakes. — To every pound of butter allow one of sugar and four of the finest dry flour. Mix the sugar and flour very thoroughly, rubbing it between the hands until the two ingredients are well incorporated ; put in the butter quite hot, knead the whole well ; into this work about 2oz. to 3oz. of yeast dissolved in warm water, and some slightly salted lukewarm water

Cook this with the app: pantry check, scaling, and the assistant.