| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Bread | 24 | Servings | |
INGREDIENTS
| 1 | pk | Active dry yeast |
| 1/4 | c | Warm water (105-115 degrees) |
| 1/3 | c | Butter; softened |
| 1/4 | c | Sugar |
| 1 | ts | Salt |
| 1/2 | c | Milk; scalded |
| 2 | Eggs | |
| 3 | c | All-purpose flour; divided |
| 2 | pk | (3-oz) cream cheese; softened |
| 1 | tb | Sugar |
| 1 | Egg yolk | |
| 1/2 | ts | Vanilla extract |
| 1/2 | pk | (12-oz) Nestle Toll House butterscotch flavored morsels |
| 1/4 | c | Apricot jam |
INSTRUCTIONS
BREAD FILLING GLAZE Bread: In cup, combine yeast and water; stir to soften. Set aside. In large bowl, combine butter, sugar and salt. Add scalded milk; stir until butter is melted. Cool to room temperature. Add eggs and 1 cup flour; beat well. Stir in yeast. Gradually stir in remaining 2 cups flour; mix well. Cover bowl with damp cloth; refrigerate dough about 4 hours. Filling: In small bowl, combine cream cheese, sugar, egg yolk and vanilla extract; beat until creamy. Stir in Nestle Toll House butterscotch flavored morsels. Divide dough into 4 pieces. On floured board, roll 1 piece of dough into 12x8-inch rectangle. Cut into six 4-inch squares. Spoon 2 teaspoonfuls Filling in center of each square; bring opposite corners to center. Pinch to seal. Place 2 inches apart on greased cookie sheet. Repeat with remaining dough and Filling. Let rise uncovered in warm place for 30 minutes. Preheat oven to 400 degrees. Bake at 400 degrees for 7-9 minutes. Glaze: In small saucepan, heat apricot jam over low heat, stirring constantly, until melted. Brush pillows with melted jam. Makes 2 dozen pillows. From <Favorite Recipes: Nestle Sweet Treats>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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