Yeah, I know this is a traditional Easter dish. And I wrote about these in my Easter feature for the paper. But I'm still trying to catch up with posting the recipes from the paper. These are really good any time of the year. They are a nice, sweet breakfast roll, but not so sweet that you go into sugar shock.
3 1/2 to 4 cups all-purpose or bread flour
2 packages active dry yeast
1/2 to 1 teaspoon ground cinnamon
3/4 cup milk
1/2 cup cooking oil
1/3 cup sugar
3 eggs
2/3 cup raisins
1 slightly beaten egg white
In a large mixing bowl combine 2 cups of the flour, yeast and cinnamon. Heat milk, oil, sugar, and 3/4 teaspoon salt until warm (115-120 degrees). Add to dry mixture; add eggs. Beat at low speed with electric mixer for 1/2 minute, scraping the bowl. Beat 3 minutes at high speed.
By hand, stir in raisins and enough remaining flour to make a soft dough. Shape into a ball. Place dough in a greased bowl; turning once. Cover; let rise until double (about 1 1/2 hours). Punch down. Cover; let rest 10 minutes.
Divide into 18 pieces; form the pieces into smooth balls. Place on a greased baking sheet 1 1/2 inches apart. Cover; let rise until double (30-45 minutes).
Cut shallow crosses in each; brush tops with egg white. Bake at 375 degrees for 12 to 15 minutes. Remove from sheet. Decorate with frosting crosses.
No comments:
Post a Comment