| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Breads | 2 | Servings | |
INGREDIENTS
| 3 | c | All-purpose flour |
| 1 | Active dry yeast | |
| 3/4 | c | Milk |
| 6 | T | Butter |
| 1/3 | c | Sugar |
| 1/2 | t | Salt |
| 2 | Eggs | |
| 1 | Beaten egg | |
| 3 | T | Light cream or milk |
| 1 | Sugar | |
| 1 1/2 | t | Ground cinnamon |
| 2 | c | Thinly sliced peeled apple* |
| OR | ||
| 2 | c | Sliced rhubarb, OR |
| 2 | c | Sliced plums, OR |
| 2 | c | Cottage cheese |
INSTRUCTIONS
In large bowl mix 1 1/2 cups flour and yeast. In saucepan heat 3/4 cup milk, butter, 1/3 cup sugar, and salt just till warm (115-120), stirring constantly. Add to dry mixture; add 2 eggs. Beat at low speed of electric mixer 1/2 minute, scraping sides of bowl often. Beat 3 minutes at high speed. By hand, stir in remaining flour. Divide dough in half. With lightly floured fingers, pat into two greased 9 x 1 1/2-inch round baking pans. Cover; let rise till double (45 to 50 minutes). Combine the beaten egg and 3 tablespoons cream or milk. Stir in 1 cup sugar and cinnamon. (If cottage cheese is used, stir into sugar-cream mixture.) Arrange fruit atop risen dough. Carefully spoon suggar-cream mixture over fruit. Bake at 400 for 20 to 25 minutes. Cool slightly. Cut in wedges; serve warm. If desired, cook apple slices for 3 minutes in boiling water. Drain, then arrange atop dough. Posted to MC-Recipe Digest by Nancy Berry <nlberry@prodigy.net> on May 02, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 1692
Calories From Fat: 427
Total Fat: 48.6g
Cholesterol: 387mg
Sodium: 1664.8mg
Potassium: 1560.2mg
Carbohydrates: 253.6g
Fiber: 12.6g
Sugar: 99.6g
Protein: 63.5g