My prayer this morning is that everyone is having a healthy, happy and family filled Thanksgiving! Keeping all the deployed Soldiers and their Families in my prayers too!!! I am very Thankful to have my Soldier home this year for Thanksgiving....this is only the 2nd one in the last 5 years that we have had him with us!!!
Here is what our Family is enjoying for our breakfast this morning. Hope you can enjoy this recipe as much as our Family has!
- 1/4 Cup Warm Water
- 2 1/4 tsp Active Dry Yeast
- 1 tsp Salt
- 1 Tbsp White Sugar
- 1 Cup Milk, Scalded
- 5 Cups Flour, sifted, divided for use
- 1/2 Cup Shortening
- 3/4 Cup White Sugar
- 2 Eachs eggs
- 1 Cup Dark Corn Syrup
- 1/2 Cup Firmly Packed Brown Sugar
- 1/2 Cup Honey
- 1/3 Cup Butter
- 1/2 Cup Firmly Packed Dark Brown Sugar
- 1 Tbsp Cinnamon
- 1/8 tsp Nutmeg
- 1/4 Cup Butter softened
- 1/2 Cup Raisins (Optional)
1. Mix filling ingredients (1/2 cup Brown Sugar, 1 TBSP Cinnamon, and 1/8 TSP Nutmeg) together and set aside.
2. Place warm water in a cup and add the yeast to it. Add 1/2 tsp of white to it. Watch it grow. Set aside.
3. Prepare 3- 9inch round baking pans. Lavishly butter the sides and bottom of the inside of the pans.
4. Sift 5 cups of flour (We use the King Arthur unbleached flour for best results!)
5. Next step is to Scald the Milk....here is how: Add salt and one tbsp of sugar to the milk in a saucepan. Over low to medium heat, heat until you see tiny bubbles along the edge of the milk.
6. Allow milk to cool to luke warm.
7. Mix yeast mixture with Scalded milk. Gradually beat in flour. Beat mixture together.
9. Set aside to get bubbly. The mixture will bubble up just slightly....cover while waiting on it.
10. Meanwhile, beat shortening, 3/4 cup of sugar, and eggs until fluffy and light.
11. Once the yeast mixture is bubbly, add in the shortening mixture to it in large spoonfuls at a time and beat together.
12. Once it is thoroughly mixed in, begin adding remaining flour. Don't beat hard, just mix in. The dough should be quite sticky.
13. Cover and set aside, out of drafts to double in size. This usually takes an hour or more. Sometimes on cold New England days, I have to warm my oven to 200, then turn off and place dough in slightly warm oven to get it to rise here.
14. In the meantime, make your syrup. Add all ingredients for syrup to a saucepan and heat over a low temp until all sugar and butter is melted and no longer grainy. Make sure you stir constantly...so it doesn't burn.
15. Allow to cool just slightly, and add 1/3 to each lavishly buttered cake pan. (If your family likes walnuts, this is where you can sprinkle a few into the syrup...unfortunately my gang won't eat it that way....so we make without the nuts!)
16. Once dough doubles in size, turn out 1/2 of dough at a time onto a floured surface. Begin to kneed and then roll out into a rectangle.
17. Once you get it the size you want, spread softened butter over complete surface.
18. Next take filling and spread 1/2 of it all over surface.
19. We sometimes add maple syrup over top of the filling (NOT a must do), just when we want to really give a sugar rush....haha! But then begin at one side and roll tightly together.
20. Once rolled up, slice in 1 inch thick pieces. Place in pans with room between. Don't overcrowd the pan, they need room to expand when cooking.
21. Because we usually make these the day before baking them, we cover in Saran wrap and place in refrigerator.
22. Next morning, bake for 25 minutes at 350 degrees. And WaLa!!!
23. Once out of the oven, before they cool, turn upside down onto a plate! We serve hot!
Whew, OK that was a lot, but I promise they are SO worth it. It makes enough that you can make some to keep and some to share!!! As we are enjoying ours this morning, we hope you too will enjoy this recipe.
This post is featured in a Wednesday Link Up on....The Hungry Little Girl Blog!