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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 24 |
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These crispy treats are like a bread, but more like a cookie! They're a tasty and delicious addition to a breakfast or bunch with coffee. Ingredients:
1 package (1/4 ounce) active dry yeast |
1/2 teaspoon plus 3 tablespoons sugar, divided |
1 cup warm water (110° to 115°), divided |
3 egg yolks |
4 cups king arthur unbleached all-purpose flour |
1/3 cup nonfat dry milk powder |
1 teaspoon salt |
1 cup cold butter |
filling: |
6 tablespoons butter, softened |
1/2 cup sugar |
1 teaspoon ground cinnamon |
topping: |
1-1/2 cups sugar |
1 teaspoon ground cinnamon |
Directions:
1. In a large bowl, dissolve yeast and 1/2 teaspoon sugar in 1/4 cup water; let stand for 5 minutes. Beat in the egg yolks, remaining sugar and water.
2. Combine the flour, milk powder and salt; cut in butter until mixture resembles coarse crumbs. Gradually add to yeast mixture to make a soft dough. Place in a greased bowl, turning once to grease top; cover and refrigerate overnight.
3. Turn dough onto a lightly floured surface. Cover with a kitchen towel; let rest 10 minutes. Roll into an 18x10-in. rectangle; spread with softened butter. Combine sugar and cinnamon; sprinkle over butter. Roll up jelly-roll style, starting with a long side. Pinch edges to seal. Cut into 3/4-in. slices.
4. Preheat oven to 350°. Combine topping ingredients; sprinkle some on waxed paper. Place slices, cut side down, on cinnamon-sugar; roll each into a 5-in. circle, turning to coat both sides and adding cinnamon-sugar as needed. Place 2 in. apart on greased baking sheets. Sprinkle tops with leftover cinnamon-sugar if desired. Bake 15-20 minutes or until golden brown. Remove from pans to cool on wire racks. Yield: about 2 dozen.
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