Yield: 48 Servings
| Measure | Ingredient |
|---|---|
| 40 ounces | Water |
| 2 ounces | Yeast |
| 2 ounces | Salt |
| 8 ounces | Granulated sugar |
| 15 | Eggs |
| 6 pounds | Flour |
| 2 pounds | Butter |
| 12 cans | Guava(24oz) |
Place first 6 ingredients in a bowl and mix. Add the butter and make into a dough and leave to rest. Roll out the dough and spread guava halves unto dough. Roll the dough unto the shape of a swiss roll. Place the dough, wrapped tightly in foil paper(do not expose it to air) and let it rest for 5-10 min. Place into boiling water for ½ hr. to 1 hour. Remove and let cool slightly before portioning. Serve with Creamy Rum Sauce.
CREAMY RUM SAUCE
32 OZ. BUTTER 8 OZ. SHORTENING 16 OZ. POWDERED SUGAR 2-3 OZ BACARDI RUM ½ OZ GUAVA SYRUP Combine and whisk all ingredients until fluffy.
Typed by jazzbel@....
Recipe by: Goombay Madness
Posted to Bakery-Shoppe Digest V1 #254 by "Jazzbel" <jazzbel@...> on Sep 20, 1997