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1
In a large bowl, dissolve the yeast in the warm water.
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2
Let stand 5 minutes.
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3
Stir in the whipping cream, butter, sugar, and egg.
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4
Add 1 cup of the flour and beat until smooth.
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5
Stir in the remaining flour gradually, beating until dough is smooth and satiny.
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6
Cover and let rest 30 minutes.
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7
Beat again until smooth.
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8
Let rest another 30 minutes.
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9
Meanwhile, mix all the filling ingredients in a heavy saucepan.
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10
Stir over medium heat until mixture comes to a boil and thickens, about 5 minutes.
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11
Cool before using.
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12
Turn out dough on a lightly floured board and shape into a smooth ball.
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13
Roll out to make an 18-inch square.
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14
Spoon 2 teaspoons of filling at a time onto the dough, spaced about 3 inches apart, over HALF of the dough.
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15
Fold other half of dough over.
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16
Cut out the cakes with a cup or glass with a blunt rim.
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17
(If a sharp cutter is used the puffs may open during frying and the filling run out.)
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18
With fingers, check to see that the edges are well sealed.
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19
Place puffs on a lightly floured piece of waxed paper to rise.
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20
Let rise until almost doubled, about 30 to 40 minutes.
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21
Heat fat for frying to 375 F.
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22
(Lard or vegetable oil may be used.)
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23
Lower the puffs, a few at a time, into the hot fat and fry until golden brown on both sides.
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24
Remove and drain on paper toweling.
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25
Roll in powdered sugar or cinnamon sugar.
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26
The Great Scandinavian Baking Book-- B.
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27
Ojakangas.
