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Beatrice Ojakangas's Refrigerator Cardamom Bread
Makes 2 loaves or 24 almond-filled buns

2 packages (¼ ounce each) active dry yeast
1 cup warm water (105 to 115 degrees)
½ cup non-fat dry milk powder
½ cup sugar
3 eggs
1 teaspoon freshly ground cardamom
1 teaspoon salt
4 ¼ cups unbleached flour
¼ cup (½ stick) butter, melted

For glaze: 1 beaten egg plus sliced or slivered almonds and/or pearl sugar
Almond filling (if making buns - see below)

In large bowl, dissolve yeast in warm water and add dry milk, sugar, eggs, cardamom and salt. Stir well. Add half the flour and mix until smooth. Stir in butter, then 2 cups of the remaining flour. Mix until very smooth. Stir in remaining ¼ cup flour to make a stiff but sticky dough.

Cover and refrigerate overnight or at least 8 hours.

Divide chilled dough into 2 parts. Divide each part into three parts. Shape into 20-inch ropes. Braid 3 ropes together to make each loaf. Place 2 loaves on a greased baking sheet. Cover and let rise until puffy, 45 minutes to 1 hour.

Preheat oven to 350 degrees.

Brush loaves with beaten egg and sprinkle with sliced almonds and/or pearl sugar. Bake in preheated oven 20 to 25 minutes or until golden.

For almond-filled cardamom buns: After dough has risen in refrigerator, divide into 24 portions. Roll each part into a ball and place on a greased cookie sheet. Let rise about 45 minutes, until puffy.

Meanwhile, prepare almond filling: Mix 8 ounces almond paste with ¼ cup sugar, 1 tablespoon flour and 1 large egg. Press 1 tablespoonful of mixture into center of each bun. Let rise another 10 to 15 minutes; meanwhile, preheat oven to 350 degrees. Brush buns with glaze and sprinkle with sliced or slivered almonds and/or pearl sugar and bake in preheated oven until golden, about 10 to 15 minutes.
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Large Quantity (Yield: 2 pounds)
1 pound of almond paste
1 pound (4 cups) of sifted confectioner's sugar
6 tablespoons (3 ounces) of light corn syrup*
1 teaspoon of vanilla extract (or any flavoring)
1 tablespoon of rum or any liqueur (optional)

Marzipan recipe 1: Uncooked home made marzipan
(this marzipan recipe is good for preparing modelling marzipan)

500g (16 oz) sifted icing sugar (confectioner's sugar)
450g ( 1lb) ground almonds
2 egg whites
1/2 tsp vanilla flavoring
1 tsp lemon juice

Sift the icing sugar in a bowl with the ground almonds. Add the remaining ingredients and mix to make a stiff paste. Knead until smooth. (As a substitute to raw eggs it is possible to use a little water mixed with brandy to bind the paste).

Marzipan recipe 2: Cooked home made marzipan
(this marzipan recipe is good for preparing modelling marzipan but it will turn out slightly stickier than the uncooked marzipan)

225g (8oz) granulated sugar
180g (6oz) ground almonds
40g (11/2 oz) icing sugar (confectioners sugar)
pinch of cream of tartar
1 egg white, lightly whisked
5 tbsp water
1\2 tsp vanilla extract

Put the sugar and the water in a heavy based saucepan and cook on a low heat until the sugar has dissolved. Add cream of tarter and bring to the boil until the sugar reaches 116oC (240oF)- soft ball stage. Remove from the heat and mix the mixture until it turns cloudy, then add ground almonds and vanilla extract. Add to the pan the egg white and return to a low heat and stir for a couple of minutes.
Place the icing sugar on to a marble surface and pour over the mixture. Work in the icing sugar with a palate knife. Cover the mixture with plastic wrap until cooled. Once cooled knead the mixture until smooth.

Dissolve 1 Tbsp. plain gelatin (Catalog #34177) in 2 cups cold water. Bring to a boil. Remove from heat and cool. Brush on candies or dip them in this solution.
For a soft shine: Mix 1/2 cup corn syrup in 1 cup water and bring to boil. Remove from heat, cool, and brush onto marzipan forms.
For a high gloss: Mix 1/2 cup corn syrup with 1 or 2 Tbsp. water. Proceed as above.


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