Poppyseed pigtails
3 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Flour |
| ¼ | cup | Poppyseed |
| ½ | teaspoon | Baking soda |
| ½ | cup | Butter; softened |
| 1 | cup | Sugar |
| 2 | Eggs | |
| ½ | cup | Sour cream |
| 1 | teaspoon | Vanilla extract |
| 1 | Egg white; beaten w/2 tsp | |
| For glaze | ||
| 3½ | tablespoon | Poppyseed; top sprinkle |
Directions
GRANT; HWWK11B
DESCRIPTION: A rich, sour-cream dough is laden with poppyseeds and braided into 5-inch sticks.
Combine flour, poppy seed and baking soda; set aside. Beat together butter, sugar and salt until combined. Add eggs one at a time, beating after each addition. Beat in sour cream and vanilla. Add flour in 1-cup increments, blending after each addition. Gather dough into a ball and wrap in plastic; refrigerate one hour. Preheat oven to 375. Divide dough in half; refrigerate one half. On well-floured surface, roll out half of dough into a 15" by 5" rectangle, ¼ inch thick. Using a floured knife, cut dough into 60 5- x ¼-inch strips; dip knife in flour often to facilitate cutting. Lay three 5-inch strips side by side on floured surface. Braid strips (working from middle toward the ends will make a more uniform braid), pinch ends together. Brush completed braids with egg white glaze; sprinkle lightly with poppyseed. Arrange braids, 1" apart, on buttered baking sheets. Repeat with second half of dough. Bake 13-16 minutes, or until golden and crisp. Cool on racks. Store airtight at room temp 5 days, freeze for three months. From "The Joy of Cookies," formatted by Theresa Grant, HWWK11b.
Posted to EAT-L Digest 14 October 96 Date: Tue, 15 Oct 1996 13:20:22 -0500 From: LD Goss <ldgoss@...>