Spring city dough

Yield: 48 Servings

Measure Ingredient
40 ounces Water
2 ounces Yeast
2 ounces Salt
8 ounces Granulated sugar
15 \N 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.


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

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