Mennonite Girls Can Cook (26 page)

...............................................Yields 2 dozen

• 1
  cup / 325 ml warm milk
  
• 2 teaspoons / 20 g sugar
  
• 2 teaspoons / 10 g unflavored gelatin
  
• 3 tablespoons / 40 g active dry yeast
  
• ¼ cup / 55 g butter, softened
  
• ½ cup / 100 g sugar
  
• 2 eggs
  
• 2 teaspoons / 8 ml vanilla
  
• 1 cup / 150 g potato starch
  
• ¾ cup / 105 g cornstarch
  
• ½ cup / 66 g white bean flour
  
• 1 cup / 132 g white corn flour
  
• ¾ teaspoon / 6 g salt
  
• 1½ teaspoon / 10 g xanthan gum
  
• Sweet rice flour
  

• Butter, softened
  
• 1½ cup / 300 g brown sugar
  
• 2 teaspoon / 5 g cinnamon
  
• cup / 100 g nuts (optional)
  

1. Mix together in a cup the 2 teaspoons / 20 g sugar and the 2 teaspoons /
   20 g gelatin; add the warm milk and stir; then add the yeast, stirring again. Let proof until doubled.
   
2. Meanwhile, beat the softened butter. Add the ½ cup / 100 g sugar, beating until fluffy. Add the eggs, one at a time, beating after each addition. Add vanilla.
   
3. Mix in proofed yeast.
   
4. Mix together and add the dry ingredients all at once: starches, flours, salt, and xanthan gum. Beat on high for 2-3 minutes.
   
5. Tape plastic wrap to a hard surface. Sprinkle the surface with sweet rice flour. Turn dough onto this surface and knead lightly, using only enough sweet rice flour to make the dough not sticky.
   
6. Roll out to 24 × 10-inches / 60 × 25-cm. Spread lightly with softened butter.
   
7. Mix brown sugar, cinnamon, and nuts and spread over the butter, pressing down lightly.
   
8. Loosen bottom plastic wrap, lifting it to make it easier to roll up the dough. Starting at the long edge, roll the dough as tightly as possible.
   
9. Pinch the edge to the roll, then cut into 24 slices, about 1-inch / 2.5-cm,
   laying them carefully in a large baking dish, barely touching each other.
   
10. Let the dough rise about 40 minutes.
    
11. Bake at 375° F / 190° C until nicely browned.
    
12. Remove the pan from the oven, resting undisturbed for about 20 minutes. While still warm, spread with icing if desired.
    

—
Julie

Julie says

...............................................Yields 12 rolls

• 1 tablespoon / 15 ml active dry yeast
  
• 1 teaspoon / 5 ml sugar
  
• ½ cup / 125 ml warm water
  
• ¾ cup / 175 ml milk
  
• ¼ cup / 60 ml butter
  
• 3 eggs yolks
  
• ¼ cup / 60 ml sugar
  
• 1 teaspoon / 5 ml salt
  
• 3 cups / 750 ml all-purpose flour
  

1. Place the yeast, sugar, and warm water in a large bowl and let rest for
   10 minutes.
   
2. Put the milk in a 1 cup measuring cup. Add butter and microwave on high for 1 minute.
   
3. Add egg yolks to the yeast mixture and stir well.
   
4. Add a small amount of the warm milk and butter to the yeast mixture, stir well with a wooden spoon, and then add the rest of the milk mixture.
   
5. Add the sugar, salt, and 1 cup / 250 ml flour. Beat well.
   
6. Add the rest of the flour, a bit at a time, until it becomes too difficult to stir. Remove the dough from the bowl and put it on a lightly floured surface; knead just until smooth and combined.
   
7. Place dough in a large, greased bowl, cover with plastic wrap and let rise until double in bulk.
   
8. While the dough is rising, make the filling, the sticky topping, and prepare the baking pan.
   

• ¼ / 60 ml butter
  
• 1 tablespoon / 15 ml cinnamon
  
• ½ cup / 125 ml brown sugar
  

1. Melt the butter; add cinnamon and sugar. Set aside.
   

• 1 cup / 250 ml brown sugar
  
• cup / 75 ml butter
  
• ¼ cup / 60 ml honey
  
• 2 tablespoons / 30 ml corn syrup
  
• 2 teaspoons / 10 ml maple flavoring
  
• 2 cups / 500 ml chopped walnuts
  

1. Combine the brown sugar, butter, honey, and corn syrup in a small saucepan. Bring to a simmer; then add the maple flavoring.
   
2. Spray a 9 × 13-inch / 22 × 33-cm pan with non-stick cooking spray.
   
3. Spread the hot topping ingredients evenly over the bottom of the pan.
   
4. Sprinkle with the chopped nuts and set aside.
   

1. On a lightly floured surface, roll the dough to a large rectangle measuring about 12 × 18-inches / 28 × 43-cm.
   
2. Spread the filling evenly over the dough leaving a 1-inch / 2.5-cm space at the farthest long side.
   
3. Roll up the dough jellyroll style and cut into 12 even slices.
   
4. Place the slices on the gooey topping, cut side down.
   
5. Cover and let rise for 1 hour at room temperature.
   
6. Preheat oven to 350° F / 175° C and bake in the bottom
   of the oven for 30 minutes or until golden brown.
   
7. Remove the pan from the oven. Place a large tray or cookie sheet over the rolls to safely and neatly remove the rolls from the pan.
   

—
Lovella

Lovella says