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Featured Cookbook
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Book Description
A cookbook on Nantucket, MA, including history, recipes and antedotes
... (more)
Nantucket's Bounty
Authors: Katie Moose
Date: December 2000
ISBN: 0966661052
Publisher: Conduit Press
Paperback
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1 cup milk
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4 cups flour
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1/4 cup sugar
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1 teaspoon salt
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1 teaspoon lemon peel, grated
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2 sticks (1 cup) butter, softened
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1 pkg. yeast
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1/4 cup warm water
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2 eggs, beaten
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In a saucepan scald the milk. Cool to lukewarm.
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In a large bowl combine the flour sugar, salt and lemon peel. Cut in the butter.
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Dissolve the yeast in the warm water. Add to flour mixture. Then add milk and eggs. Cover dough tightly and let rise for at least 2 hours.
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Divide dough in half. On a floured board, roll out the dough into a 8x15-inch rectangle.
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Spread filling on dough. Fold dough into a 3-layer strip 15-inches long. Cut dough into 13 strips. Hold ends of each strip and twist lightly in opposite directions. Pinch the ends to seal. Place on a greased baking sheet.
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Bake in oven 10-15 minutes. Cool on wire racks.
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Frost with confectioner's sugar frosting.
Filling
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In a saucepan combine all the ingredients and bring to a boil. Cook for five minutes. Cool.
Confectioner's Sugar Frosting
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