|
|
Instructions |
|
|
|
DISOLVE YEAST IN WARM WATER AND SET ASIDE.
MIX HEAVEY CREAM,EVAPORATED MILK AND BEATEN EGG YOIKS TOGETHER AND ADD TO YEAST MIXTURE. SET ASIDE
|
|
|
|
MIX FLOUR, SUGAR, AND SALT TOGETHER CUT IN BUTTER WITH PASTRY BLENDER. ADD YEAST MISTURE AND KNEAD TILL IT FORMS DOUGH. SPREAD WITH SOFT BUTTER AND REFRIGERATE OVERNIGHT OR UP TO FOUR DAYS.
|
|
|
|
MIX NUTS, CINNAMON AND SUGAR TOGETHER.
DIVIDE DOUGH INTO FOUR, ROLL EACH OUT INTO LARGE RECTANGLE. SPREAD WITH MELTED BUTTER AND SPRINKLE WITH 1/4 OF NUT MIXTURE. ROLL UP TIGHTLY AND SEAL EDGES.
|
|
|
|
LET RISE 1 HOUR OR TILL DOUBLE IN SIZE.
BAKE AT 250 TILL GOLDEN BROWN. WHEN COOOL WRAP IN PLASTIC WRAP THEN IN FOIL.
|
|
|
|
Originally Submitted
8/9/2012
|
