Fried Cinnamon Buns
Source of Recipe
Internet
List of Ingredients
3/4 cup milk
1/4 cup sugar
1 teaspoon salt
1/4 cup (1/2 stick) Fleischmann's Margarine
1/4 cup warm water (105-115 F.)
1 package Fleischmann's Active Dry Yeast
1 egg, beaten
3 to 3 1/2 cups unsifted flour
3/4 cup sugar
1 teaspoon ground cinnamon
Planters Peanut Oil
Confectioners' sugar glaze
Recipe
Scald milk; stir in 1/4 cup sugar, salt and Fleischmann's
Margarine. Cool to lukewarm. Measure warm water into large
warm bowl. Sprinkle in Fleischmann's Yeast; stir until
dissolved. Add lukewarm milk mixture, egg and 1 1/2 cups flour;
beat until smooth. Add enough additional flour to make a stiff
dough. Turn out onto lightly floured board; knead until smooth
and elastic, about 8 to 10 minutes. Place in greased bowl,
turning to grease top. Cover; let rise in warm place, free from
draft, until doubled in bulk, about 1 hour.
Combine 3/4 cup sugar and cinnamon. Punch dough down;
divide in half. Roll each half into a rectangle, 14 x 9 inches.
Sprinkle with cinnamon-sugar mixture. Roll up tightly to form
9-inch rolls. Seal edges firmly. Cut each roll into 9 equal
pieces. Place on greased baking sheets, cut side up. Press
down to flatten rolls. Cover; let rise in warm place, free from
draft, until doubled in bulk, about 30 minutes.
Fry in deep hot (375 F.) Planters Peanut Oil 2 to 3 minutes,
or until golden brown on both sides. Drain on paper towels.
While warm, drizzle confectioners' sugar glaze over doughnuts.
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