Swedish Pastry Dough

Ingredients

• 2 quarts half milk half water
• 5 to 10 eggs
• 8 ounces of yeast
• 12 ounces of sugar
• 12 ounces of lard
• 2 pounds of butter
• iy2, to 8 pounds of flour
• flavor with lemon rind
• flavor with mace

Method

1. 1

   Make a fairly stiff dough of the consistency of cold firm butter; dissolve the yeast in the milk.

2. 2

   Cream sugar and lard with eggs.

3. 3

   Add flour and make a smooth dough.

4. 4

   Divide the dough in two pieces, form a square and set in the ice box, covered, to rest for half an hour.

5. 5

   Roll each piece out to about 1/4-inch in thickness, forming an oblong three times as long as wide.

6. 6

   Divide butter over the dough, fold, and give one more rolling to 1/4 inch of thickness, and fold in three.

7. 7

   Let rest, covered, for half an hour and give one more turn.

8. 8

   The dough is now ready to be worked up in various shapes.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 192. The excerpt below is the record exactly as published.

Swedish Pastry Dough: 2 quarts half milk half water; 5 to 10 eggs; 8 ounces yeast; 12 ounces sugar; 12 ounces lard; 2 pounds but- ter ; iy2, to 8 pounds flour ; flavor with lemon rind and mace. METHOD OF WOEKING: Make a fairly stiff dough of the consistency of cold firm butter; dissolve the yeast in the milk. For No. 1, cream sugar, 1 pound of butter l

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