Vichyssoise Feather Fans Recipe
Summary
MethodBaked
Ingredients
| Dry yeast package | 2 | |
| Warm water | 1/4 Cup (16 tbs) | |
| 10 1/4-ounce can frozen cream of potato soup, thawed | ||
| 1 cup plus 2 tablespoons Butter, melted | ||
| Sugar | 2 Tablespoon | |
| Milk | 2 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Eggs | 2 | |
| Chopped chives | 1 Tablespoon, frozen | |
| 4 to 4 1/2 cups All Purpose or Self-Rising Flour | ||
| Celery seed | 2 Teaspoon | |
Directions
Soften yeast in water.
In large mixer bowl, combine undiluted soup, ,1 cup butter, sugar, milk and salt.
Mix at low speed of mixer until smooth.
Add eggs, chives, yeast and 1 1/2 cups flour.
Blend well; beat 3 minutes at medium speed.
Gradually stir in remaining flour to form a soft dough, beating well after each addition.
Cover; let rise in warm place until light and doubled in size, 45 to 60 minutes.
Roll out on well-floured surface to a 12 x 10 inch rectangle.
Brush with 2 tablespoons melted butter; sprinkle with celery seed.
Cut into twelve 1-inch strips.
Stack 3 strips together; then cut into 2-inch pieces.
Place, cut-side down, in greased muffin cups; spread tops apart slightly.
Bake at 400° for 15 to 18 minutes.
In large mixer bowl, combine undiluted soup, ,1 cup butter, sugar, milk and salt.
Mix at low speed of mixer until smooth.
Add eggs, chives, yeast and 1 1/2 cups flour.
Blend well; beat 3 minutes at medium speed.
Gradually stir in remaining flour to form a soft dough, beating well after each addition.
Cover; let rise in warm place until light and doubled in size, 45 to 60 minutes.
Roll out on well-floured surface to a 12 x 10 inch rectangle.
Brush with 2 tablespoons melted butter; sprinkle with celery seed.
Cut into twelve 1-inch strips.
Stack 3 strips together; then cut into 2-inch pieces.
Place, cut-side down, in greased muffin cups; spread tops apart slightly.
Bake at 400° for 15 to 18 minutes.
Chef
