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Page 30 · column 3 of 5 · from the scan, no model involved
perature. If served hot, let pastry rest 10 to 15 minutes before carving. Serves six to eight. Austrian Christmas Bread 1 love this dough. It’s an overnight refrigerator dough. I use it for the Austrian Almond Crescent Bread, and the Swedish Tea Ring. The fillings and shapes make the breads taste deliciously different. 2 packages instant dry yeast 1/2 cup water 4 cups all-purpose flour 1/3 cup sugar 1 teaspoon salt 1 cup (8 oz.) cold butter (not margarine)
1 cup whole milk 4 egg yolks Filling: For Austrian Almond f!rpsrpnt ic a 19 1/9 r»-» ****** _i
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