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Cream Fingers



Cream the yeast with one tsp sugar and milk. Scald the cream, add sugar and salt while warm and add yeast mixture. Allow to ferment. When ready, add to the flour and knead well. Keep the dough in a warm place, covered with a cloth, until it has doubled in bulk. Knock down the dough and roll it out to a quarter inch thickness. Cut into strips 4-1/2 inches long and one inch wide rounded at the corners. Cover and keep in a warm place again, when it rises, brush over with milk and sugar. Bake for 20-30 minutes in a moderate oven. Cool on a rack, dust icing sugar when cold.

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