Cinnamon Nut Crisps Recipe
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Ingredients : Cinnamon Nut Crisps Recipe
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
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 Pillsbury's 5th Grand National Baking Contest--1954 Mrs. Joesph
Terrill, Burlingame, Kansas--$7,500 2nd prize winner
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