| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Dry yeast |
| 1 |
c |
Warm milk, I use rice milk |
| 1 |
T |
Sugar |
| 1 1/2 |
t |
Salt |
|
|
2 1/2 3 c flour |
| 5 |
T |
Margarine |
| 1 |
|
Stick margarine, 1/2cup |
| 4 |
T |
Sugar |
| 4 |
t |
Cinnamon |
| 6 |
T |
Chopped walnuts |
|
|
Raisins |
| 1 |
|
Egg |
| 1/2 |
c |
Confectioners sugar |
| 1 |
T |
Hot water |
| 1 |
T |
Chopped walnuts |
INSTRUCTIONS
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
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