I made this for my Activity Day Girls at my church and were such a big hit that I had parents requesting the recipe.
Ingredients:
3 teaspoons active dry yeast
1/2 cup warm water (105 degrees F to 115 degrees F or 40 to 46 celsius)
1/2 cup lukewarm milk (scalded, then cooled)
1/3 cup granulated sugar
1/3 cup butter, softened
1 teaspoon salt
1 egg
1/2 cup warm water (105 degrees F to 115 degrees F or 40 to 46 celsius)
1/2 cup lukewarm milk (scalded, then cooled)
1/3 cup granulated sugar
1/3 cup butter, softened
1 teaspoon salt
1 egg
4 cups all-purpose flour
Flavored Topping Dough
1/3 cup granulated sugar
1/4 cup butter or 1/4 cup margarine
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
1/4 cup butter or 1/4 cup margarine
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
*We use our bread machine on the dough setting to get the first rise*
1. Dissolve yeast in warm water in a large bowl.
2. Stir in milk, sugar, butter salt, egg, and 2 c of the flour
3. Beat until smooth.
4. Stir in enough remaining flour to make dough easy to handle.
5. Turn onto a slightly floured surface.
6. Knee until smooth and elastic, about 5 minutes.
7. Place in a large greased bowl, then turn greased side up.
8. Cover and let rise in a warm place until double, about 1 1⁄2 hours.
9. The dough is ready if it leaves an indentation when touched.
10.Meanwhile, prepare Flavored Topping Dough.
11.Punch dough down; divide into 12 equal pieces.
12.Shape each piece into a ball; place on greased cookie sheet. 13.Flavored Topping Dough
14.Beat sugar and butter until light and fluffy.
15.Stir in flour
16.Stir in cinnamon and vanilla extract (Form into a ball and place in frig
until your ready for step 17.)
17.Divide each part of the dough into 4 equal pieces
18.Pat each piece into a 3-inch circle (*Try to make it as thin as
possible. Once some of it starts to stick to the rolling pin, you
know you’re done.)
19.Place 1 circle of Topping Dough on each ball of dough, shaping it over the ball.
20.Make 5 or 6 cuts across the topping, using a table knife, to form a shell pattern. (Optional)
21.Cover and let rise until double- about 40 minutes
22.Heat oven to 375 degrees F (If you're cooking on a Silpat heat oven to
325 degrees F for 11 minutes.)
23.Bake buns until golden brown, about 20 minutes.
1. Dissolve yeast in warm water in a large bowl.
2. Stir in milk, sugar, butter salt, egg, and 2 c of the flour
3. Beat until smooth.
4. Stir in enough remaining flour to make dough easy to handle.
5. Turn onto a slightly floured surface.
6. Knee until smooth and elastic, about 5 minutes.
7. Place in a large greased bowl, then turn greased side up.
8. Cover and let rise in a warm place until double, about 1 1⁄2 hours.
9. The dough is ready if it leaves an indentation when touched.
10.Meanwhile, prepare Flavored Topping Dough.
11.Punch dough down; divide into 12 equal pieces.
12.Shape each piece into a ball; place on greased cookie sheet. 13.Flavored Topping Dough
14.Beat sugar and butter until light and fluffy.
15.Stir in flour
16.Stir in cinnamon and vanilla extract (Form into a ball and place in frig
until your ready for step 17.)
17.Divide each part of the dough into 4 equal pieces
18.Pat each piece into a 3-inch circle (*Try to make it as thin as
possible. Once some of it starts to stick to the rolling pin, you
know you’re done.)
19.Place 1 circle of Topping Dough on each ball of dough, shaping it over the ball.
20.Make 5 or 6 cuts across the topping, using a table knife, to form a shell pattern. (Optional)
21.Cover and let rise until double- about 40 minutes
22.Heat oven to 375 degrees F (If you're cooking on a Silpat heat oven to
325 degrees F for 11 minutes.)
23.Bake buns until golden brown, about 20 minutes.
The bold words are alternatives from the original recipe.
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| Yum! Best when eaten warm. |
They were such a big hit only 2 remained for the night.
3 Brothers Rating:
Provecho!
You usually put a seashell pattern on it, we prefer to let the topping crack as it rises. Makes for a unique pattern every time. You can also carve in any pattern you want. This bread is great with coffee in the morning or as a desert bread with a glass of milk.
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