INGREDIENTS

INSTRUCTIONS

In a small bowl, stir yeast into warm water and set aside.
Warm milk and pour over sugar, butter and salt in large bowl; cool to
lukewarm.
Blend in eggs and yeast mixture, then add 4 cups flour and stir to make
soft dough. Turn out on floured board, knead remaining flour into dough,
and knead until smooth and satiny, about 5 minutes. Place in greased bowl,
turning once to grease top. Cover and let rise in warm place until double,
about 1 hour.
Punch down. Roll into 28-by-14-inch rectangle. Combine 1/2 cup of the brown
sugar, currants, pecans, lemon and orange zest; sprinkle evenly over dough.
Beginning with wide side, roll dough up tightly. Cut into 18 1 1/2 inch
pieces.
In pan, combine remaining 1 cup brown sugar, and orange juice; cook over
medium heat, stirring occasionally, until mixture boils and sugar melts.
Divide syrup into 2 well-buttered 8-inch square pans. Arrange 9 pinwheels
of rolled dough in each pan. Cover and let rise until doubled, about 45
minutes.
Preheat oven to 350 degrees. Bake 35 to 40 minutes, until lightly browned.
Invert onto heated platter and serve.
Adapted from Sunset magazine, February 1967.
From the Oregonian's FOODday, 1/5/93.
Posted by Stephen Ceideburg
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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