Cinnamon Sugar Crusted Sweet Bread recipe


5/5 - 0 Total votes

Servings: 8
Prep time: None None
Cooking time: None None

Ingredients

Juice : Juice and pulp of 1 lime

3 : Garlic cloves -- mashed

1 : ts Minced ginger root

2 : Allspice berries -- crushed

1/4 : ts Saffron threads -- crushed

1/2 : ts Dried summer savory

1/2 : ts Dried dill

1/2 : ts Ground cinnamon

1/4 : ts Curry powder

2 : Cornish hens -- halved

3 : c Flour

1 : c Brown sugar

1 : ts Cinnamon

4 : tb Shortening

3 : ts Baking powder

1/2 : ts Salt

1/2 : Sweet dough mixture

1/2 : c Packed light brown sugar

1/2 : c Pecans, chopped

1/2 : c Dark seedless raisins

1 : ts Ground cinnamon

1/4 : c Butter or margarine, melted

Sugar : Sugar Glaze (below -- opt)

1 : c Warm water (0-5 F)

1/4 : c Instant dry milk

1 : Package active dry yeast

3 : 1/2 c All purpose flour, divided

1/8 : ts Ground ginger

1/4 : c Vegetable oil

1 : ts Salt

1 : ts Cinnamon (optional)

Liquid : Liquid sugar subsitute to

Equal : Equal 2 tbsp sugar,optional

1 : /2 ts Margarine at room temp

1/2 : c Brown sugar twin granulated

Sugar : Sugar substitute

1 : /2 tb Margarine at room temp

1 : /2 c WATER (20-degrees)

1/2 : c GRANULATED SUGAR

1/2 : c VEGETABLE OIL

1/2 : c POTATOES, mashed (unseasoned

-and : -and

Without : Without milk)

1 : EGG

2 : ts SALT

3 : tb ACTIVE DRY YEAST

3 : tb NONFAT DRY MILK POWDER

3 : c UNBLEACHED ALL-PURPOSE FLOUR

2 : 1/ To 3 cups BREAD FLOUR

1/3 : c BUTTER, softened

3/4 : c BROWN SUGAR

1 : /2 tb GROUND CINNAMON

FROSTING : FROSTING

1/2 : c BUTTER (1 stick), softened

2 : tb ALL-PURPOSE FLOUR

1 : c CONFECTIONER'S SUGAR

Speck : Speck SALT

1 : ts VANILLA EXTRACT

In : In a large mixer bowl, place

-the : -the warm water, sugar, oil,

Potatoes, : Potatoes, egg, salt, and

-yeast : -yeast and mix thoroughly.

-Add : -Add the

Milk : Milk powder and the

Directions

0: 1

1: Sift flour, 1 cup sugar adn salt together

2: Cut in the butter until the mixture resembles coarse meal

3: If using oil, stir oil into liquid ingredients after adding the egg

4: 2

5: Dissolve yeast in warm water, stir vigorously, and allow to ferment for 5 to 10 minutes

6: Then add the egg and anise extract or aniseeds

7: 3

8: Add a small quantity of the flour mixture to the yeast and beat until thoroughly blended

9: Let stand for a few minutes, or until dough becomes light and airy

10: 4

11: Add the rest of the flour mixture, adding more flour if necessary to make a stiff dough

12: Knead on a lightly floured board until satiny

13: 5

14: Butter the top of the dough, cover with wax paper and let rise until doubled

15: 6

16: When the bread has risen, punch it down, and let it rise until doubled again

17: 7

18: Knead the dough slightly, then form into balls the size of an orange

19: With a rolling pin, flatten to 1/2 to 3/4 inch thick

20: 8

21: Prepare a topping by mixing together the melted butter, remaining 1 cup sugar and the cinnamon

22: Spread topping on all sides of the rolls

23: 9

24: Let rolls rise until light and about doubled in size

25: When nearly doubled, preheat oven to 400 degrees F

26: Bake in a preheated oven for 20 to 25 minutes, or until golden

27: Slice thinly and butter generously with soft butter

28: Arrange slices on a platter as desired

29: They will keep for 2 to 3 days at room temperature when well wrapped

30: Maximum recommended freezer storage: 3 months Makes 8 to 10 small loaves

31: From: JANE BUTEL'S TEX-MEX COOKBOOK by Jane Butel, Harmony Books, New York

32: 1980

33: ISBN 0-517-539861 Shared by: Karin Brewer, Cooking Echo, 2/93 From Gemini's MASSIVE MealMaster collection at www

34: synapse

35: com/~gemini







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