GLAZED BUTTERSCOTCH SWIRLS
Source of Recipe
HELEN BUTTERWORTH
List of Ingredients
- 1 1/2 CUPS MILK
- 1/2 CUP WHITE SUGAR
- 2 TSP SALT
- 1/2 CUP SHORTENING
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- 1/2 CUP LUKE WARM WATER
- 2 TSP SUGAR
- 2 PKG FLEISHMAN YEAST
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- 2 BEATEN EGGS
- 3 CUPS FLOUR
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- 31/4 CUP FLOUR
- 1/2 CUP BUTTER
- 1/2 CUP CORNSYRUP
- 2 CUPS BROWN SUGAR
Instructions
- SCALD THE MILK, SUGAR SALT AND SHORTENING
- COOL TO LUKEWARM
- MEASURE A 1/2 CUP OF LUKEWARM WATER INTO A BOWL. STIR IN 2 TSP SUGAR AND SPRINKLE WITH THE YEAST PACKAGES.
- lET STAND 10 MINUTES AND THEN STIR WELL.
- ADD THE MILK MIXTURE AND 2 WELL BEATEN EGGS AND 3 CUPS OF FLOUR.
- BEAT UNTIL SMOOTH AND ELASTIC. WORK IN THE ADDITIONAL FLOUR ( 3 1/4 CUPS )
- KNEAD ON A BOARD UNTIL SMOOTH AND THEN PLACE IN A GREASED BOWL.
- GREASE TOP, COVER AND LET RISE IN A WARM PLACE ABOUT 1 1/4 HOURS
- CREAM TOGETHER THE BUTTER, CORN SYRUP AND THE LIGHTLY PACKED BROWN SUGAR
- SPREAD 1/2 THIS MIXTURE ON THE BOTOM OF 3 GREASED 8 OR 9 INCH SQUARE CAKE PANS
- MIXTURE WILL NOT COMPLETELY COVER PANS
- PUNCH DOWN DOUGH
- TURN OUT AND NEED UNTIL SMOOTH
- DIVIDE IN 3 EQUAL PORTIONS
- ROLL OUT AND PORTION INTO 11 1/4 INCH SQUARE.
- SPREAD WITH 1/3 OF THE CORN SYRUP AND SUGAR MIXTURE AND ROLL UP LIKE A JELLY ROLL AND CUT INTO 9 EQUAL PORTIONS
- REPEAT AND LET RISE UNTIL DOUBLED IN BULK
- BAKE 30 MINUTES IN A 375 DEGREE OVEN
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