| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | German | Bread machi, Bread maili | 1 | Servings |
INGREDIENTS
| — 1 Medium Loaf: | ||
| 3/4 | c | Milk |
| 1 1/2 | lg | Eggs |
| 3 | tb | Butter or margarine |
| 1/2 | ts | Salt |
| 1/4 | c | Fructose |
| 2 2/3 | c | All-purpose flour |
| 1 1/2 | ts | Active dry yeast |
| Filling: | ||
| 3 | tb | Butter; softened |
| 1/3 | c | Raisins |
| 3 | tb | Fructose |
| 1 1/2 | ts | Cinnamon |
| 3/4 | c | Whipped cream |
INSTRUCTIONS
Add ingredients according to your machine directions to make dough. Remove dough from machine. Punch down dough and divid in half if making the medium recipe. On a lightly floured surface, roll the dough into a rectangle and spread with filling ingredients. Jelly-roll starting at the wide end, pinch the ends and cut into rolls. Place in 1 or 2 greased 9-inch round or square cake pans. An alternative is to place each roll in a greased muffin tin. Cover and let rise in a warm, draft-free location approximately 1 hour. Pour whipping cream (room temperature) on top before baking to glaze. >From: Sally Eisenberg <sparky@netgate.net> From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe Recipe By : Donna German
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