3 cups unsalted butter
1 tablespoon salt
3 cups white sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
2 1/2 cups bread flour
1 teaspoon baking powder
1/3 cup water
1 1/2 teaspoons vanilla extract
1/3 cup all-purpose flour
1 cup chilled whole wheat flour
1/4 cup olive oil
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together 1 cup butter and salt. Beat in 1 cup sugar, egg and vanilla. Combine flour, baking powder and water; stir until well blended. Stir in baking mixture, 1/2 cup at a time, until dough is sticky. On a lightly floured surface, cut out circulars 1/8 inch thick. Roll one from the nozzle of a metal spoon and carefully fit into a loaf pan.
Bake 24 to 36 hours or until a toothpick inserted into a loaf pan comes out clean. When done, sift 1 cup flour from the pan, seat and turn loaf pan upside down on a medium baking sheet. Bake until golden brown, about 15 minutes. Cool on wire rack.
To make the sauce: In a small saucepan, combine water, 1 cup powdered sugar, and 1 cup toasted whole wheat flour; stir well. Bring to a boil.
In a small bowl, stir together 1/2 cup of butter and 1/2 cup powdered sugar; season with cinnamon, 2 tablespoons wine, and 4 cups milk. Lower heat and simmer, stirring constantly until thick. Remove from heat.
Sift 1 cup flour from pan and set aside. Puree 8 fresh whole wheat balls into pan; match on texture. Beat egg yolks and white sugar in a small bowl. In a glass bowl, beat egg yolk mixture with milk substitute; stir until blended. Stir in flour mixture to puree. Drop flour mixture by size onto pan, cover, and freeze overnight.