If a recipe says "untested"...

We want to post scans of all the original recipes so everyone in our family can enjoy them even if we haven't gotten around to testing each one in our modern kitchen. As we test each recipe, we will add our notes and photos to the recipes we do test and remove the note "untested" in the title. If you make one of the untested recipes, take a photo of the finished product and send us a note to let us know of your experience so we may include those in the recipes as well.

Tuesday, October 13, 2015

Sweet dough rosebuds (untested)

This recipe is written in ballpoint pen in my Grammy's handwriting. The recipe uses half of the basic sweet dough recipe found here. Once the dough has been prepared, the following instructions are followed to produce baked rosebuds.

  • 1/4 cup raspberry, strawberry or apricot jam
  • 1 egg yolk
  • 2 tablespoons milk

  1. Make half the sweet dough recipe (found here)
  2. Roll dough to 12-inches by 12-inches
  3. Spread dough with your choice of jam
  4. Roll dough as for a jelly roll
  5. Cut into 12 slices
  6. Place each slice cut side up in a greased muffin pan
  7. Cut crosses 1/2-inch deep in tops of slices
  8. Cover and let rise for 1 hour (if using quick dough variation let rise for 30 minutes)
  9. Beat together egg yolk and milk in a separate bowl
  10. Brush tops of each slice of dough with the yolk and milk mixture
  11. Bake at 350° for 30 minutes
  12. Ice with icing (see below)

Icing Ingredients:
  • 1 cup powdered sugar
  • 1 tablespoon milk
  • 1/4 teaspoon vanilla

Icing instructions:
  1. Combine all ingredients and stir until smooth
  2. Drizzle onto rosebuds still warm from the oven

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