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Broiche

  • 4 cups flour
  • 1/2 yeast cake, dissolved
  • 1 tsp salt
  • 2 Tbsp sugar
  • 7 eggs
  • 1 cup butter, melted
  • Warm water
  • Powdered sugar
  • Cinnamon
Sift the flour. Into 1 cup of it, pour the dissolved yeast with just enough lukewarm water to make a batter. Set it to rise up. When it has doubled its bulk, add salt, sugar, melted butter and 4 eggs. Beat the mixture for 5 minutes (be patient, you rascal). Add another egg and beat again. Repeat this until all the eggs have been used. Keep beating until the paste leaves the side of the bowl. Set in a warm location for 4 hours.

Turn it out on a flour-covered surface. Roll in a long piece half an inch thick. Spread with softened butter and fold one end over the center, then the other end over that, until you have 3 layers. Cut off pieces about an inch wide. Lay on the board to rise up and cover with a linen cloth.

When puffy, take each strip between the fingers and thumbs. Twist in different directions, coil pyramid shape, letting one point come on top. Set to rise up on a greased pan.

Bake with love for 20 minutes (be patient, you rascal). Brush over with powdered sugar, moisten with water and flavor with cinnamon.
Submitted by Tess M May 19, 2010 15 min 30 min 45 min

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