Richard, would you mind posting your snowflake cookie and buns recipes from 21311 above? THX!

I don't use a recipe when I make bread, but here's what I put in them...

Trader Joe's Unbleached AP Flour
RedStar Fresh Yeast (using fresh, not granulated, is the key to getting such beautiful dough rise).
whole milk
egg yolks
butter
gluten (about a tablespoon for a batch).
sea salt

This bread made excellent pain perdu, BTW.

I can tell you there was 6 oz. of butter and 5 egg yolks, but I have no idea how much flour I used as I just start adding and kneading until its "just right."

 
REC Eierlik

200 gr soft butter
100 gr conf. sugar
2 tbls egg liqueur (I used Verpoorten, see link)
3 tbls sour cream
3 egg yolks, hardboiled and mashed
350 gr flour

1 egg white, beaten
sugar crystals

Cream butter, sugar, liqueur, and sour cream. Add mashed egg yolks. Sift flour and stir into butter mixture.

Knead to a dirm dough. Chill overnight (or longer, well wrapped).

Roll dough 1/8" thick using bands on ends of rolling pin to insure uniform thickness. Cut and place on baking sheets lined with parchment. Chill cookies on baking sheets for 1 hour. This is crucial to prevent cookies from spreading and keep their cutout shape and edges clear and sharp.

Before baking, brush with egg white and sprinkle with decorating sugar crystals.

Bake at 375F in middle of oven for appr. 12 minutes.

http://www.verpoorten.de/

 
I've never heard of egg liqueur. Do you have other recipes you use it in? What does it taste like?

 
I'm betting it tastes just like Advokaat (sp?) and is the same thing. Now, if you need a drink

recipe for it.....I'm your guy, of course. The first alcoholic drink I ever had, in London when I was 19. Some guy trying to ply a sweet young thing with booze. HAH!!

 
Oh Marg! Thank you!

Yes, you can substitute Advokaat or any other egg liqueur.

Yes, you can make punch out of warmed white wine, egg liqueur, and another liquor of your choosing.

There are many other uses for it.

 
For me, it is necessary. I keep a box on hand for bread baking. For others,

it is not necessarily necessary depending on your needs of the dough. For me, it is a great enhancement and that is why I use it because it yields a higher rise of the dough.

Vital wheat gluten is available in the bread baking aisle, in a small little box, that costs next to nothing.

It is a good investment if your are baking bread.

 
I actually found the recipe on a UK site. This is it. The Snowball, perhaps named after the snow job

this guy was trying on me. Ah, to be 19 again. He was very charming and very good looking so I just had another drink.

H used to make it for me using Rose's Lime Cordial and the "lemonade" on this side of the ocean is 7Up. It's a bit of a girly drink. But then, I was a bit of a girly.

http://www.in-the-spirit.co.uk/cocktails/view_cocktail.php?id=241

 
I've never been fully happy with my bread capabilities. It's wonderful the first day

Then gets too hard even by the next day. I've got to try these rolls, though, so will look for the gluten...I need all the help I can get smileys/smile.gif

 
Richard, as much as I would hate to alter such a beautiful recipe, is there a sub for the liqueur?

I don't drink and would probably never use it for anything else.

 
Cheezz, homemade breads just don't keep like commercial ones with their conditioners and additives

But you may want to try sourdough, or adapt your recipes to make a starter the night before. Both methods produce bread which keeps longer. I believe it is from the alcohol produced by the longer fermentation.

(Which means after last night I shall live forever.)

 
I suppose you could sub another liqueur...

cognac stirred together with an egg yolk, a dash of cream, and a little sugar might come the closest. Mix it up and then do your measuring. Then mix up Marg's Snowball to use the rest. smileys/bigwink.gif

 
Sadly, it might kill the yeast before it has had a chance to raise the dough.

Or were you not talking about the water that goes into the bread?

 
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