Make the dough
Mix 1/4 C. Sugar, 1/4 C. Shortening, and 1/4 t. Salt in a mixer or food processor. Add one egg and beat for 1 minute or until well blended.
Dissolve one packet of yeast in 1/2 C. warm milk. Add the flour to the mixer, then the milk/yeast. Mix for 3 minutes using a dough hook if you have it. Lightly knead the dough for 1 minute and cover. Let it sit for 1 hour. Uncover and voila:
Make the filling
Combine 2 1/2 C. Sugar, 1 C. (2 sticks) softened butter, and a pinch of salt. Add 1 egg, and 1/4 C. Light Corn Syrup. Mix just until incorporated. Add 2 1/4 C. Flour, 1/4 C. Water and 1 T. Vanilla.
Divide the dough into two equal pieces. Roll or spread into two well buttered 9x9x2 pans (I used my 9" springform as you'll see.) Press the dough half way up the pan side. Prick with a fork along the bottom.
Divide the filling into two and pour into each crust. Don't worry about making it to pretty. You'll see why.
Then bake in a preheated oven at 375F. Bake for 30 minutes and DON'T over bake or you won't have "gooey." Here are mine at 15 minutes. I'll need to do an altitude adjustment next time as you can see:
And finally at 30 minutes:
Posts
2 comments:
Oh LORDY! That looks too sinful! Let me calculate the calories, pretty please! Ha ha ha.
Well, to be fair, 280g of solid fat (butter plus shortening) is pretty much standard for a cake plus buttercream. This is just so... In your face! (I'm glad it doesn't have chocolate in it and it was a hit, yay!)
Some things are better left uncounted Mark :)
It is pure over-indulgence. The oddest part to me is that this is considered breakfast and not dessert. Do you see why I have such a powerful sweet tooth. This is what I was raised on.
Post a Comment