Monday, August 10, 2009
Basic Sweet Dough
1/2 cup sugar
2 packages dry yeast
1 1/2 yeapoon salt
6 1/2 - 7 cups flour
1 1/4 cups apple juice
1 cup margarine
3 eggs, room temperature
1/2 teaspoon vanilla extract
In a large mixer bowl, combine sugar, yeast, salt and 2 cups flour. In a 1 quart saucepan, heat apple juice and margarine until warm. (Margarine doesn't have to melt).
Gradually add warm liquid to dry ingredients beating with mixer at low speed. Increase speed to medium and beat 2 minutes. Add eggs and vanilla and 2 1/2 cups of flour. Beat 2 more minutes. By hand stir in enough additional flour to make a stiff dough, about 2 cups.
Turn dough onto a lightly floured board and knead 8 to 10 minutes until smooth and elastic, adding more flour if necessary.
Place dough in a well oiled bowl and turn to oil the top. Cover and let rise in a warm place for about 1 hour until doubled in size. Punch down, turn onto floured board, cover with bowl and allow to rest 15 minutes for easier shaping.
1/2 cup brown sugar, firmly packed
1/2 cup chopped walnuts
1/2 cup raisins
1 1/2 teaspoons cinnamon
1/4 cup margarine, melted or oil
1 cup confectioner's sugar
4 teaspoons water
Combine brown sugar, walnuts, raisins and cinnamon in a small bowl.
Roll out dough into an 18 x 12 inch rectangle. Brush with melted margarine and sprinkle with sugar mixture. Starting with 18 inch side, roll dough jelly roll fashion, pinch seam to close. With seam side down cut roll crosswise into 18 1 inch wide pieces.
Place on a baking sheet, cover and let rise for about 40 minutes, until double in size.
Preheat the oven to 400 degrees F and bake for 20 minutes.
Glaze: While the buns are baking whisk together sugar and water to make glaze. Brush tops with glaze after they've cooled for about 10 minutes.