Cinnamon Nut Crisps Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 package: Active dry yeast,
1/2 cup: Lukewarm water,
2: Eggs,
1 cup: Lukewarm cream,
3 tbsp: Sugar,
1 1/2 tsp: Salt,
1 tsp: Vanilla,
4 1/2 cup: Flour, sifted
2 tbsp: Butter, melted
1 cup: Brown sugar, firmly packed
1 tsp: Cinnamon,
2 tbsp: Butter, melted
3/4 cup: Almonds, blanched and
Chopped fine,
1/3 cup: Raisins, chopped
Directions:
Soften yeast in water. Let stand 5 minutes. Combine eggs, cream,
sugar, salt, vanilla, and yeast in a large bowl. Gradually add sifted
flour to make a stiff dough. Knead on well-floured board for 2 to 3
minutes until smooth. Place in greased bowl and cover tightly. Let
rise in warm place (85 to 90 degrees F.) until double in bulk, about
1 1/2 hours. Roll out to a 26 X 20-inch rectange, 1/4 inch thick.
Brush with 2 tablespoons melted butter. Combine 1 cup brown sugar and
1 ts cinnamon. Sprinkle half of mixture over dough. Fold long sides
to center; press down firmly. Fold in half lengthwise, making four
layers. Press firmly to seal. Roll out to a 26 X 12-inch rectangle.
Brush with 2 tablespoons additional melted butter. Combine almonds,
raisins, and remaining brown sugar ~cinnamon mixture. Sprinkle over
dough. Roll as for jelly roll, starting with 26-inch edge. Cut into
1-inch slices. Dip one cut side of each roll in flour and place
floured-side up on board which has been sprinkled with sugar. Roll
out to 1/4-inch thickness. Place on well-greased baking sheets,
sugar-side up. **Cover. Let rise in warm place for 15 minutes. **
Bake in moderate oven (375 degrees F.) 15 to 18 minutes until golden
brown.
**While first pans of rolls are baking, place extra rolls on waxed
paper, sugar -side up, to let rise. Transfer to baking sheet to bake.
If necessary, rolls may rise longer than 15 minutes.
from Pillsburys 5th Grand National Baking Contest--1954 Mrs. Joesph
Terrill, Burlingame, Kansas--$7,500 2nd prize winner
Source from luhu.jp
sugar, salt, vanilla, and yeast in a large bowl. Gradually add sifted
flour to make a stiff dough. Knead on well-floured board for 2 to 3
minutes until smooth. Place in greased bowl and cover tightly. Let
rise in warm place (85 to 90 degrees F.) until double in bulk, about
1 1/2 hours. Roll out to a 26 X 20-inch rectange, 1/4 inch thick.
Brush with 2 tablespoons melted butter. Combine 1 cup brown sugar and
1 ts cinnamon. Sprinkle half of mixture over dough. Fold long sides
to center; press down firmly. Fold in half lengthwise, making four
layers. Press firmly to seal. Roll out to a 26 X 12-inch rectangle.
Brush with 2 tablespoons additional melted butter. Combine almonds,
raisins, and remaining brown sugar ~cinnamon mixture. Sprinkle over
dough. Roll as for jelly roll, starting with 26-inch edge. Cut into
1-inch slices. Dip one cut side of each roll in flour and place
floured-side up on board which has been sprinkled with sugar. Roll
out to 1/4-inch thickness. Place on well-greased baking sheets,
sugar-side up. **Cover. Let rise in warm place for 15 minutes. **
Bake in moderate oven (375 degrees F.) 15 to 18 minutes until golden
brown.
**While first pans of rolls are baking, place extra rolls on waxed
paper, sugar -side up, to let rise. Transfer to baking sheet to bake.
If necessary, rolls may rise longer than 15 minutes.
from Pillsburys 5th Grand National Baking Contest--1954 Mrs. Joesph
Terrill, Burlingame, Kansas--$7,500 2nd prize winner
Source from luhu.jp