sweet bread dessert
2 1 oz. packages of yeast
1 tsp. sugar
1/4 cup warm water
5 lbs. flour
7 sticks of butter
2 cans evaporated milk
1 pint regular milk
1 tbls. salt
Place the contents of the 2 packages of yeast in a cup. Add 1 tsp. sugar and 1/4 cup warm water. Let stand for 5 minutes.
Place flour in a bowl. In a separate pot, melt butter, remove from heat. Add milk, yeast and 1 tbls. salt. Beat eggs well and add to the mixture. Blend well and add the mixture to the flour. Knead the dough and place it in a warm place for at least two hours to allow it to rise.
10 sticks of butter
3 1/2 lbs. of flour
Melt butter in a pot, remove from heat. Add flour and mix. Place onto tray (not too flat, yet not too deep either) and place in oven at 300 degrees for half an hour or until golden.
Separate dough into 12 "buns". Wait 10-15 minutes for it to rise again and then roll out with rolling pin. Add 1 cup of the filling for each of the buns and roll out flat and then fold over and pinch the sides. Brush the top with a well beaten egg and place in oven at 375 degrees until top is nice and golden in color.
Here is another variety of Chadee:
1/4 cup warm water
1/4 ounce package active dry yeast
1 teaspoon sugar
4 cups all purpose flour
1 tablespoon aniseed
1 tablespoon black sesame seed
1 teaspoon salt
1 cup melted butter or margarine
2 tablespoons vegetable oil
1 egg beaten with 1 teaspoon sugar
1/2 cup sugar
1 tablespoon lemon juice
2 cups water
1 cup butter (two sticks)
1 teaspoon ground cardamom
1 cup flour
In a small bowl, combine 1/4 cup warm water, dry active yeast, and the 1 teaspoon sugar. Mix well then place in a warm place to proof.
In a large bowl, mix flour, aniseed, black seed and salt. Make a well in the center of the flour mixture.
Pour the melted butter or margarine in the well.
With your fingertips, mix the margarine into the flour. Rub the mixture between your palms until the dough becomes flaky.
Pour the yeast mixture on the flour and knead well.
Keep adding warm water 1/4 cup at a time with continuous kneading until a soft uniform dough is formed.
Form the dough into the shape of a sphere. Coat with the oil, cover and place in a warm place for about 30 minutes to rise.
After the 30 minutes have lapsed, knead the dough for few minutes. Cover and place in a warm place for 30 more minutes.
While the dough is rising, prepare the stuffing as described below.
In a 2 quart pan, combine the sugar, lemon juice, and water. Cook on medium heat until thick like syrup. Set aside
In a 3 quart pan, melt the better. Add the flour then the cardamom to the butter, mix well on medium heat until brown in color.
Combine the sugar mixture with the flour mixture. Stir over medium heat until the becomes homogeneous and thick. Set aside.
After dough has risen, divide it into four equal parts to make two final patties. Cover three of the parts while you work on the fourth.
Shape each of the four parts into a sphere. Then roll it with a rolling pin until it becomes a disk of about 1/2 inch thick. Place it on one side of a well oiled baking sheet that is at least twice the area of the rolled disk.
Spread half of the stuffing mixture on the center of the disk taking care not to cover the outer 1/2 inch diameter of the disk.
Prepare the second disk as directed above and place it on top of the stuffing of the first disk. Match the edges and press together to seal and make the first patty.
Repeat the steps above to prepare the second patty and place next to the first one on the same baking sheet.
Brush both patties with the egg and sugar mixture.
Let the patties stand for about 30 minutes.
Bake in a 375 degree over for about one hour, or until lightly brown.
Let cool, then cut into wedges and serve with tea.