Rich Swedish Cream Dough Food

RICH SWEDISH CREAM DOUGH

Steps:

• 1. Stir yeast into warm water to dissolve. In small bowl mix well the dissolved yeast, cream, milk and egg yolks; set aide. In a large bowl stir together flour, sugar and salt. Cut in 1/2 cup butter with pastry blender until mixture resembles coarse crumbs. Stir yeast mixture into flour mixture just to moisten. Spread dough with light film of butter to prevent drying, cover bowl with plastic and refrigerate overnight or up to 4 days. Shape and let rise, and bake into rolls, coffee cake or pastries.

KRINGLA

Steps:

• Start the night before by mixing together the heavy cream and sour cream in a small bowl. Whisk until smooth, then cover with cling film and refrigerate.
• When ready to start, set the cream mixture out to room temperature. Next, preheat your oven to 475°F (246°C) and line your baking sheets with parchment paper or silicone baking mats.
• In a large bowl cream together the sugar, shortening, and egg yolk.
• Stir in the vanilla extract, baking powder, baking soda, and salt into the cream mixture then transfer the wet ingredients into the creamed sugar. Mix until well combined. Add the flour until completely incorporated into the dough, which should be sticky when done. *You can chill the dough for an hour before handling it to make the next step easier if desired.
• Since the dough is sticky, use a well-floured surface to roll the dough out onto. Pull off roughly 1 1/2-inch ball-shaped portions of the dough and roll them in the flour to coat all sides. Then move them to the side of your working surface where there is less flour and roll them out to a rope shape (approximately 8-9 inches long). Shape the rope into an '8' or 'infinity sign' or fold over like a pretzel shape, or you can also shape them into round coils - but these take longer to bake.
• Place each shaped dough piece onto your prepared baking sheets then bake for 5-6 minutes, or until the bottom just begins to turn a light golden color. *Depending on the thickness of the 'ropes', the cooking time can be longer.
• Remove from the oven when done and allow to cool on the baking sheet for about 5 minutes before transferring to a wire cooling rack to cool completely.

SWEDISH PASTRY

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Cut 1/2 cup butter into 1 cup flour with a knife or pastry blender in a bowl until the mixture resembles coarse crumbs. Stir in 1/4 teaspoon butter extract. Add the water a tablespoon at a time, tossing with a fork, until the flour mixture is moistened. Press mixture onto the bottom of a 10x13-inch baking sheet.
• Bring 1 cup water, 1/2 cup butter, and 1/2 teaspoon butter extract to a boil in a saucepan over medium-high heat. Remove from heat, then beat in 1 cup flour. Beat in eggs one at a time until blended. Stir in 1 teaspoon almond extract, and pour over crust.
• Bake in the preheated oven until golden brown, about 55 minutes.
• Meanwhile, mix the confectioners' sugar, 1/2 teaspoon almond extract, 1/4 teaspoon butter extract, and 1 tablespoon milk in a bowl until smooth. Spread mixture over the hot pastry.

GRANDPA'S RICH SWEDISH CREAM DOUGH

Steps:

• Stir yeast into the warm water to dissolve.
• In a small bowl, mix well the dissolved yeast, milk, and eggs.
• Set aside.
• In a large bowl stir together flour, sugar, and salt.
• Cut in 1/2 cup butter with pastry blender until it resembles coarse meal.
• Stir yeast mixture into flour mixture just enough to moisten.
• Spread dough with light film of butter to prevent from drying.
• Cover with plastic and refrigerate up to four days.
• Shape and bake as desired at 350 degrees for 15 to 20 minutes.

GRANDPA'S RICH SWEDISH CREAM DOUGH

Steps:

• Stir yeast into the warm water to dissolve.
• In a small bowl, mix well the dissolved yeast, milk, and eggs.
• Set aside.
• In a large bowl stir together flour, sugar, and salt.
• Cut in 1/2 cup butter with pastry blender until it resembles coarse meal.
• Stir yeast mixture into flour mixture just enough to moisten.
• Spread dough with light film of butter to prevent from drying.
• Cover with plastic and refrigerate up to four days.
• Shape and bake as desired at 350 degrees for 15 to 20 minutes.

SWEDISH CREAM WAFERS

Steps:

• Combine the 1 cup butter, cream and sifted flour. Mix well and chill for at least 1 hour.
• Preheat oven to 375 degrees F (190 degrees C).
• On a floured board, roll out 1/3 of the dough to 1/8 inch thick. Cut with 1 1/2 inch round cookie cutter. Transfer rounds to waxed paper heavily covered with white sugar. Turn rounds so that both sides are coated with sugar. Place rounds on ungreased baking sheets and prick each round with a fork about 4 times. Repeat with remaining dough.
• Bake at 375 degrees F (190 degrees C) for 7 to 9 minutes. Let cookies cool then put 2 cookies together with the filling.
• To Make Filling: Blend the remaining 1/4 cup of butter, the confectioners' sugar, egg yolk and vanilla together. Tint with food coloring, if desired. You may double the filling for a nicer looking cookie.