Step 1: Supplies
4 Angle (offset) 1/16" thick 3/4" x 48" Aluminum angle rods.
1 3 1/2" x 2' dowel (doesn't have to be exact diameter. the larger the better)
2 brass or steel rods (again size doesn't matter too much)
urethane glue (or any high temperature metal wood glue)
nute and bolts ( 1/2 inch length worked for me)
drill, sawzall, hack saw
Step 2: The Dowel
Step 3: The Base
Cut the angle rods to your desired size. Mine was about 27" by 10". Drill holes in the angle rods and attach the components of the base with the nuts and bolts.
Cut more angle rods (i used tin strips to make detailed cuts so that they interfit better) Drill and attach them as well. I assume you can figure out the dimensions and placement of the bolts yourself. You ARE on a website about building things so i hope you have a bit of carpentry skills.
Step 4: Finish
6 egg yolks
100-120 g/ 4-4 Â½ oz. butter
Â½ tsp. salt
50 g/2 oz. yeast
500 ml/18 fl. oz. lukewarm milk
1,000g/2 lb. flour
Dissolve the yeast in the lukewarm mild. Beat the egg yolks and butter
together, then add the salt and sugar. Sieve the flour and add the egg
mixture and the yeast. Blend together thoroughly. Cover with a cloth
and put in a warm place to rise. Turn out onto a floured surface, roll
out and cut into long strips Ã¢â¬â 5 cm/2 in. wide. An alternative way is
to divide the dough into small balls, leave to rise and then roll each
ball into long strips, 5 cm/2 in. wide. Brush the rolling pin with
melted butter and twist the strips, one at a time, on to the pin.
Press together with the fingers so that the edges nearly meet. Brush
with melted butter and sprinkle with roughly chopped almonds and
sugar. Bake over an open fire, turning constantly until golden brown,
or in an infrared oven. They can also be baked in an ordinary oven,
but in this case bake without the almond and sugar coating. Remove
from the oven when half-cooked and brush with more melted butter and
then sprinkle with the almonds and sugar.
As soon as you smell this dish you willl love it!!!!