Yield: 1 servings
|Makes about 20|
|1 tablespoon||Active dry yeast|
|¼ cup||Warm milk|
|2½ cup||White flour, preferably unbleached|
|1 each||Egg yolk mixed with 1 Tbsp|
|Plum, apricot, or raspberry|
|6 tablespoons||Sweet butter|
|2 eaches||Eggs, separated|
|¼ cup||Heavy cream|
|1 teaspoon||Grated lemon rind|
|½ teaspoon||Salt cream jam|
Make a sponge in a small bowl by dissolving the yeast in the warm milk, then stirring in 2 tablespoons each of the sugar and the flour.
Let sit covered for about 10 minutes. In a medium-size bowl cream the butter, then slowly beat in the remaining sugar until smooth. Stir in the egg yolks, cream, lemon rind, mace, salt, the sponge, and the remaining flour. Beat 100 strokes. In a separate bowl beat the egg whites until stiff, then mix them into the dough by cutting through the batter with a spatula and folding the whites in as best you can; this is more difficult with an elastic yeast dough, and you won't incorporate them completely. Now cover the bowl with plastic wrap and place over a bowl of warm water. Let rise 1 hour. With a spatula cut through the dough to break it down. Using well-floured fingers, pull off pieces of dough about the size of ping-pong balls and slap them down onto a floured surface; the dough will be soft and very sticky.
Pat gently - always with well-floured fingers - to make rough circles and place them 2 inches apart on greased baking sheets. Paint the tops with egg glaze. Then make an indentation with the back of a floured spoon in the center of each round and fill with about 1 teaspoonful of jam. Let rise for 30 minutes in a warmish place. Bake in a preheated 375 F oven for 15 to 20 minutes. Serve warm. The Book of Bread From the collection of Jim Vorheis Submitted By JIM VORHEIS On 09-24-95