| Place 3 cups of flour in a large bowl; 3
cups on a large board. In a large wooden bowl, mix the butter,
shortening, 1 cup of flour, 2 teaspoons sugar. Use a blender to cut
it into small pieces, then crumble the flour and the butter gently
with your hands until all flour is mixed with butter. It looks
lumpy. Then place in refrigerator.
In an enamel pan, crumble the yeast
into the warm milk and 1 teaspoon sugar. Mix 1 cup of flour to this
mixture with a spoon. Set aside to rise in warm place - about 15
minutes.
Return to the 3 cups of flour on the
board. Add 2 tablespoons sugar, make a well and add the sour cream
in this center hole. Drop the egg yolks into the well and mix with
spoon. Pour on the yeast mixture. Mix and knead until the yeast and
other ingredients are well blended. Work it very hard until it is
elastic. Clean hands with flour into the dough and keep working
until the dough forms a ball and turns bubbly, no longer sticks to
the hands, and can be handled more easily.
Also it turns firm under the hands
and can be moved off the board. Now flour board and places ball of
dough on board, roll out, fold over, sprinkle with flour and roll
again, making sure dough doesn't stick to the board. Check under the
dough frequently to make sure it isn't sticking. Roll out as large
as possible.
Take the bowl from the refrigerator
and add that dough onto the rolled dough. Press down firmly. Bottom
dough should be bubbly. Fold over half, then, fold the half into a
fourth and put on floured board. Roll out again, rolling the same
way you folded it. Roll gently. Do not press down on rolling pin.
Keep rolling gently as wide as possible. Now fold a second time
in the same direction as the first. Press down on each section, fold
over the opposite direction. To fold: Put left end in to center,
then right end into center, then upper end and then lower end into
center. For the third and final time, just fold, then roll out on
about one half of the board. Roll up the dough tightly like a jelly
roll. Press ends together on side and middle. Give three patches
across the top. With sharp knife, cut 2-inch slices across like a
jelly roll. Press each slice down. press firmly. Wrap each patty in
waxed paper and refrigerate or freeze for later use.
To prepare: Remove one roll of dough
at a time from the refrigerator. Flour a board and roll dough out,
but not too thin, to about the diameter of a large frying pan. Cut
into squares or triangles. Cut-away scraps can be pressed together
and wrapped in waxed paper and returned to the refrigerator for a
later large ball of dough.
The dough should make about 15
squares or 30 triangles. On each square, put a teaspoonful of cheese
in the center, pinch two opposite corners together, then the sides
as though you were making a nest. Next pull up the other two corners
and pinch together and squeeze sides. Place on lightly greased
baking or cookie sheet about ½ inch apart. Mix the egg white with a
little water and brush over entire cookies before baking. Bake at
350 degrees F. until golden brown.
The dough may be frozen for later
use.
Yield: 42 pieces out of 2 - ½
rolls; 38 pieces out of second half. |
