Archive for May 19th, 2012

I got the recipe here:

the dough has proofed and has been rolled into a rectangle

the butter is at room temperature

i flattened the butter and laid it on top of the dough

folded the dough over the butter

rolled out the dough again

fold over and refrigerate

flatten again and dollop with almond cream made ahead

sprinkle with rum soaked raisins

roll up into a log


log cut into three pieces for freezing

log cut up

proofing three pieces for breakfast overnight in refrigerator

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