The feast of St. Thomas the Apostle is July 3rd. In honor of his feast, I am planning on trying out the recipe suggested in Cooking with the Saints for Thomasstriezeln (St. Thomas Fingers). They look delicious, and not overly complicated to make.
1 TBSP Dry Yeast
1/2 cup Sour Cream
2 cups Flour
1/2 cup Sugar
6 egg yolks
1/2 cup Powdered Sugar
1 TBSP Cinnamon
Mix yeast with the sour cream and let it stand for 5 minutes. Was the lemon and grate peel finely into a bowl. Add all other ingredients and stir them together. When the dough becomes slightly sticky, knead it for 5 minutes. (More dough may need to be added to make sure the dough is firm.)
Butter a 14x6 inch baking sheet and roll out the dough on it. With a pastry cutter, cut the dough into long fingers. Brush with melted butter. Mix powdered sugar with cinnamon and dust fingers thoroughly with the mixture.
Cover with a towel and let fingers rest in a warm place for about 40 minutes. Bake at 350 degrees F until golden. Approximately 30 minutes.
Yield: 40 fingers
You know, the more I use this cookbook, the more I am loving it... Now, to make those fingers!
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