Tjuv Poiker Thief Boys Recipes

TJUV POIKER THIEF BOYS

Steps:

• in a bowl proof yeast with teaspoon sugar and 1/4 c water.
• to scalded milk
• add butter and sugar.
• cool.
• add yeast.
• mix.
• add 2 cups flour.
• beat.
• add eggs.and salt.
• beat.
• add flour to make soft dough.beat after each addition
• knead.
• cover let dough double.
• divide dough into 1/4ths.
• shape each roll into12 inch roll and cut into 12 pieces.
• shape each of these into7" roll dip each roll into melted butter sugar then butter then nuts or orange zest.
• fold each rope in1/2 and twist to make a braid.
• pinch ends together.
• place on buttered baking sheet let rise until doubled.
• bake 350 degree oven 15 minutes.

POLISH TWIST (THIEF BOYS)

Steps:

• Mix yeast, sugar and warm water together. Set aside
• Combine 1/2 cup butter and 1/2 cup sugar. Add hot milk and stir until butter is melted. Add to yeast mixture.
• Add 2 cups flour and beat until smooth; beat in eggs. Add remaining flour to make a soft dough. Place in greased bowl, turning to grease the top. Cover and let rise in warm place until doubled in bulk, about 1 hour.
• Melt remaining 1 cup butter and place in a small bowl. Place remaining sugar in a small bowland mix with 1 1/2 teaspoons of ground cinnamon. Place nuts in a small bowl.
• Divide dough into fourths. Shape each fourth into 12 inch rolls. Divide each roll into 12 pieces, and shape each piece into a 7-inch rope. Dip each into melted butter, then sugar & cinnamon mixture, then butter, then chopped nuts. Fold each rope into half; twist to make a braid. Place on greased baking sheet and cover. Let rise until double, about 20 minutes.
• Bake at 350 degrees for 15-20 minutes.

DANISH-FRENCH BREAD (FRANSKBROD)

Steps:

• In large mixer bowl combine 3 cups of the flour and the yeast.
• Heat 2 1/2 cups water, sugar, salt and shortening just till warm 115-120 degrees F.
• Stirring constantly to melt shortening.
• Add to dry mixture.
• Beat at low speed with mixer for 1/2 minute, scraping bowl.
• Beat 3 minutes at high speed.
• By hand, stir in enough remaining flour to make a soft dough.
• Knead on floured surface till smooth (10 to 12 minutes.) Shape into a ball.
• Place in greased bowl and turn once.
• Cover, let rise till double 1-1 1/2 hours.
• Punch down, divide in half.
• Cover let rest 10 minutes.
• Roll each half to 15 x 12" rectangle.
• Roll up tightly from long side, seal well.
• Taper ends.
• Place each diagonally seam side down, on greased baking sheet sprinkled with cornmeal.
• Gash tops diagonally every 2 1/2 inches 1/8 inch deep.
• Beat egg white just till foamy add 1 tbsp. water
• Brush tops and sides of loaves, and sprinkle with poppyseeds.
• Cover, let rise till double (about 1 hr.) Bake at 375 degrees F.
• till light brown for 20 minutes, brush again with egg white mixture.
• Bake another 20 minutes longer.
• Remove from sheets and cool.