| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains, Eggs | Jewish | 1 | Servings | |
INGREDIENTS
| 1 | pk | Dry yeast |
| 1 | c | Warm milk; (I use rice milk) |
| 1 | tb | Sugar |
| 1 1/2 | ts | Salt |
| 2 1/2 3 c flour | ||
| 5 | tb | Margarine |
| 1 | Stick margarine; (1/2cup) | |
| 4 | tb | Sugar |
| 4 | ts | Cinnamon |
| 6 | tb | Chopped walnuts |
| Raisins | ||
| 1 | lg | Egg |
| 1/2 | c | Confectioners sugar |
| 1 | tb | Hot water |
| 1 | tb | Chopped walnuts |
INSTRUCTIONS
FILLING GLAZE TOPPING Dissolve yeast in milk.Mix dry ingredients. Add wet to dry.Knead till smooth. Place in greased bowl, cover with damp cloth, let double-about 1 hour. For filling: beat margarine add sugar and cinnamon. Punch down dough. Roll into 22"x14" rectangle. Spread filling to within 1/2" of edge. Sprinkle with nuts. With long side, roll up jelly roll style. Cut into 9 equal pieces (this makes very big buns). Grease tube or round pan. place buns inside and cover with a damp cloth. Let rise 1 hour. Brush top with glaze. Place rack on lowest rack in oven. Bake 325* for 15 minutes. Move rack up 1 level, bake 15 minutes more. Let cool, Mix confectioners sugar with water till slightly thick, drizzle on top of buns, sprinkle chopped walnuts on top if desired. I like to divide the dough into 18 pieces and put it into 2-9" round pans. I find the bigger ones too doughy and these totally PERFECT!!! Posted to JEWISH-FOOD digest by "Aliza Blizinsky" <alizab@hotmail.com> on Feb 13, 1998
A Message from our Provider:
“God weeps for you”