| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
American |
Vegtime1 |
1 |
servings |
INGREDIENTS
| 2 |
pk |
Active dry yeast |
| 1/2 |
c |
Warm water; (105 to 115 F) |
| 2/3 |
c |
Sugar |
| 1/2 |
c |
Warm skim milk; (105 to 115 F) |
| 1 |
ts |
Salt |
| 4 |
c |
All-purpose flour |
| 1 |
lg |
Egg |
| 4 |
tb |
Butter; softened |
| 1 |
c |
Raisins or currants |
| 1 |
|
Egg white mixed with 1 tsp. water |
|
|
Cinnamon Sugar |
| 1/4 |
c |
Sugar mixed with |
| 1 |
ts |
Cinnamon |
INSTRUCTIONS
MAKES 16 OVO-LACTO
Cinnamon buns studded with raisins are an American Sunday breakfast
classic. They're best served warm, straight out of the oven.
Sprinkle yeast over water in large bowl of electric mixer. Add 1
tablespoon of the sugar. Let stand until yeast is foamy (about 5
minutes).
Add remaining sugar, milk and salt to bowl and stir. Add 3 cups of the
flour. Mix to blend at medium speed until smooth and elastic, about 5
minutes. Beat in whole egg to incorporate. Stir in remaining flour and
knead with dough hook until satiny and smooth, 12 to 15 minutes. You
may need to stop mixer and push down dough as it rises above hook.
Turn dough in a greased bowl. Cover with plastic wrap and a towel and
let rise in a warm place about 1 1/2 hours, until it doubles in bulk.
Punch dough down. Cover with inverted bowl and let rest another 10
minutes. Roll dough out on a lightly floured surface into a 14 x
18-inch rectangle. Spread evenly with 4 tablespoons butter and
sprinkle with cinnamon sugar. Sprinkle evenly with raisins or
currants.
Starting from an 18-inch side, roll dough jelly-roll fashion; moisten
along edge and pinch to seal. Cut roll into 16 equal pieces. Arrange
slices, cut sides down, in a 9 x 13-inch baking pan sprayed well with
cooking spray. Cover lightly with plastic wrap and let rise until
doubled in bulk, about 45 minutes to 1 hour. Preheat oven to 375 F.
Brush egg white lightly over rolls. Bake until lightly browned, 25 to
30 minutes. Serve warm.
NOTE: To make ahead of time, prepare buns and arrange in baking pan.
Cover with plastic wrap and refrigerate overnight. The buns will
slowly rise over the next 8 to 12 hours. When you're ready to bake
them, bring buns to room temperature. Remove plastic and bake as
directed.
PER BUN: 225 CAL.; 5G PROT.; 4G TOTAL FAT (2G SAT. FAT); 44G CARB.;
21MG CHOL.; 173MG SOD.; 2G FIBER.
Converted by MC_Buster.
Recipe by: Vegetarian Times, December 1998, page
Converted by MM_Buster v2.0l.
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