 |
| Ingredients |
Lb. |
|
Oz. |
|
Method |
|
All-purpose flour
|
4 |
|
8 |
|
Blend in mixer bowl. |
| Sugar |
1 |
|
- |
|
|
| Baking powder |
- |
|
2 |
|
|
| Salt |
- |
|
.75 |
|
|
| Poppyseeds |
- |
|
2 |
|
|
|
| Unsalted butter |
1 |
|
8 |
|
Using 3-speed mixer at second
speed, cut butter into flour mixture, about 2 minutes. |
|
| Frozen (thawed) or refrigerated
liquid whole egg |
1 |
|
2 |
|
Combine. Blend into flour mixture.
Using dough hook, knead 2 minutes. |
| Cream |
1 |
|
8 |
|
|
| Vanilla |
- |
|
.2 |
|
|
| Dried lemon peel |
- |
|
1.5 |
|
|
| Lemon extract |
- |
|
.25 |
|
|
|
| Frozen (thawed) or refrigerated
liquid whole egg |
- |
|
8 |
|
Blend together. |
| Milk |
- |
|
8 |
|
|
| Turbinado or vanilla sugar |
- |
|
12 |
|
|
| |
| Total approximate weight |
11 lb. |
|
12.7 oz. |
|
|
