Butter Cream Sandwich Fingers Recipe
I grew up eating this Butter Cream Sandwich Fingers frequently and am happy to share this recipe with you. It is served as a delicious Dessert. You do not need to be a gourmet to make out how appetizing and tasty this dish really is.
Ingredients
Yeast Dough:
3/4 cup (175 g) sugar
1 cup (250 mi) warm milk (110°F, 43°C)
1 pkg. active dry yeast
3-1/3 cups (500 g) all-purpose flour
7 tablespoons (90 g) butter
1 egg
1/2 teaspoon grated lemon peel
1 cup (100 g) chopped almonds
1 tablespoon cold milk
Filling:
6 tablespoons (75 g) sweet butter, softened
1-1/4 cups (175 g) powdered sugar, sifted
1/2 teaspoon vanilla extract
Directions
To make yeast dough, stir a pinch of sugar into warm milk and sprinkle with yeast.
Let stand 5 minutes or until the surface is frothy.
Stir gently to moisten any dry particles remaining on top.
Sift flour and 1/4 cup (50 g) sugar into a large bowl.
Melt 4 tablespoons (50 g) butter; cool slightly.
Grease a baking sheet.
Lightly beat melted butter, egg and lemon peel into yeast mixture.
Pour into flour mixture, combining to make a dough.
Knead dough on a floured surface.
Spread out dough on baking sheet.
Cover and let rise in a warm place 1 to 1-1/2 hours.
Preheat oven to 400°F (205°C).
Melt remaining butter; mix with remaining sugar and almonds in a small bowl.
Stir in cold milk; cool.
Spread cooled mixture over risen dough.
Bake 40 minutes or until top is a rich golden brown.
Cool on baking sheet then cut into fingers.
To make filling, cream butter, powdered sugar and vanilla in a small bowl until light and fluffy.
Split each cooled finger in half horizontally.
Join fingers together in pairs with butter cream
Let stand 5 minutes or until the surface is frothy.
Stir gently to moisten any dry particles remaining on top.
Sift flour and 1/4 cup (50 g) sugar into a large bowl.
Melt 4 tablespoons (50 g) butter; cool slightly.
Grease a baking sheet.
Lightly beat melted butter, egg and lemon peel into yeast mixture.
Pour into flour mixture, combining to make a dough.
Knead dough on a floured surface.
Spread out dough on baking sheet.
Cover and let rise in a warm place 1 to 1-1/2 hours.
Preheat oven to 400°F (205°C).
Melt remaining butter; mix with remaining sugar and almonds in a small bowl.
Stir in cold milk; cool.
Spread cooled mixture over risen dough.
Bake 40 minutes or until top is a rich golden brown.
Cool on baking sheet then cut into fingers.
To make filling, cream butter, powdered sugar and vanilla in a small bowl until light and fluffy.
Split each cooled finger in half horizontally.
Join fingers together in pairs with butter cream
