 |
Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 18 |
|
This treasured recipe has been in the family for nearly 50 years. The tender, flaky treats make holiday breakfasts even more special. Ingredients:
1 package (1/4 ounce) active dry yeast |
1/4 cup warm water (110° to 115°) |
1 cup warm 2% milk (110° to 115°) |
2 cups sugar, divided |
1/2 cup plus 6 tablespoons butter, softened, divided |
1-1/2 teaspoons grated lemon peel |
1 teaspoon salt |
1/2 teaspoon ground mace |
2 eggs |
5-1/2 to 6 cups king arthur unbleached all-purpose flour |
3 teaspoons ground cinnamon |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add the milk, 1/2 cup sugar, 1/2 cup butter, lemon peel, salt, mace, eggs and 2 cups flour; beat well. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and rise in a warm place until doubled, about 1 hour.
3. Punch dough down. On a lightly floured surface, roll out dough into a large rectangle, about 1/4 in. thick. Spread with 2 tablespoons butter. Sprinkle with 1/3 cup sugar. Fold in half lengthwise; roll to 1/4-in. thickness. Spread with 2 tablespoons butter; sprinkle with 1/3 cup sugar.
4. Fold in half widthwise; roll to an 18-in. x 10-in. rectangle. Spread with remaining butter. Combine the cinnamon and remaining sugar; sprinkle half over dough to within 1/4 in. of edges. Roll up tightly, starting with a short side; pinch to seal. Cut into 1/2-in. slices.
5. Place on greased baking sheets (four to six slices per sheet). Cover with waxed paper and flatten with palm of hand. Sprinkle with remaining cinnamon-sugar. Let stand in a warm place for 30 minutes.
6. Bake at 400° for 12-15 minutes. Immediately remove from pans to wire racks. Yield: about 1-1/2 dozen.
|
|