|
Dissolve yeast in warm water with 1/2 tsp sugar and set aside to
proof.
In a small pan, melt butter, sugar and milk together over low heat.
Remove from heat when butter is melted and cool till warm but not hot.
Combine salt and 3 c. flour in a mixing bowl, then add dissolved yeast. Stir
in the egg and the milk mixture. Mix thoroughly, till dough forms a ball. Add
more flour if dough is too sticky. Knead dough on a floured surface for a few
minutes, then place in oiled bowl and cover with plastic wrap. Let rise 45
minutes or till doubled in size.Punch down the dough and roll into a log about 12 inches by 3
inches. With sharp knife, trim off a slice about 1/2 inch thick and set
aside. Cut the remaining dough into 8 to 12 equal pieces (depending on how
large you like your breasts).
Form each piece of dough into a smooth ball by rolling the edges under the
ball and crimping them together in one spot. Place crimped side down on a
greased baking sheet. Place the dough balls together in lightly touching pairs.
Cover with a clean dish towel and leave in a warm spot to rise for 45 minutes.
| |
The secret to rounder tits |
Brush with milk - of course |
| |
|
|
| |
A little sugar and spice |
Putting the finishing
touch on the tatas |
Brush the breasts with milk (what else?). In a small bowl, combine brown
sugar and cinnamon. To form the aureoles, pinch off a small piece of the
reserved dough, roll into a ball, and press with your thumb to form a disk. Dip
one side in the cinnamon sugar and place in the center of a breast. Repeat with
the remaining breasts. Place a pea-sized ball of dough on top of each aureole to
make the nipples.
Bake at 350 F for 15 minutes or until golden brown.
Wow! Nice rack! |
