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www.RecipeFaire.com Presents:
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Cinnamon Raisin Whirls
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by:
Diane Builta
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Cinnamon Raisin Whirls Recipe creates a tasty dough with yeast, sugar, milk, butter, flour, eggs and raisins, sprinkles with cinnamon sugar, bakes and then glazes with powdered sugar icing resulting in a very delicious dessert.
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INGREDIENTS
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2 packages active dry yeast
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1/2 cup warm (105° to 115° F)
water
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3/4 cup sugar
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2/3 cup warm (105° to 115° F)
milk
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1 teaspoon salt
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1/2 cup butter or margarine,
softened
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5 to 5 1/2 cups flour
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2 eggs
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1/3 cup butter or margarine,
softened
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1 cup raisins
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Powdered Sugar Icing (see directions)
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For Cinnamon Sugar:
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3/4 cup sugar
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1 tablespoon ground cinnamon
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DIRECTIONS
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1:
Sprinkle yeast over the water in
large bowl of electric mixer. Add 1
tablespoon of the sugar. Let
stand until yeast is soft (about 5
minutes). Add remaining sugar, milk, salt,
and the 1/2 cup softened butter. Add 3 cups of the flour. Mix to
blend, then beat at medium speed
until smooth and elastic (about
5 minutes).
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2:
Separate one of the eggs;
reserve white for glaze. Beat in egg
yolk and whole egg, one at a time,
beating until smooth after each
addition. Stir in about 2 cups more
flour to make a soft dough. Turn dough out onto a board or pastry cloth coated with some of the remaining 1/2 cup flour. Knead
until dough is smooth and satiny and
small bubbles form just under surface
(12 to 15 minutes), adding just
enough flour to prevent dough from
being sticky. Turn dough in a greased bowl.
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3:
Cover with plastic wrap and a towel;
let rise in a warm place until doubled
in bulk (1 1/4 to 1 1/2 hours). Punch dough down. Cover with inverted bowl and let rest for 10 minutes. Roll dough out on a floured
surface-into a 14x18-inch rectangle.
Spread evenly with the 1/3 cup
softened butter, then sprinkle with
Cinnamon Sugar. Sprinkle evenly
with raisins. Starting from an
18-inch side, roll dough jelly-roll
fashion; moisten a long edge and
pinch to seal. Cut roll into 12
equal slices.
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4:
Arrange slices, cut sides down, in a
well-greased 9x13-inch baking
pan. Cover lightly with waxed paper.
Let rise until doubled in bulk (45
minutes to 1 hour). Preheat oven to
375° F. In a small bowl beat reserved egg
white with 1 teaspoon water. Brush
lightly over rolls. Bake until
well browned (25 to 30 minutes).
Drizzle warm rolls with Powdered
Sugar Icing, then serve warm
or at room temperature. FOR POWDERED SUGAR ICING: In a small bowl combine sugar, butter, and vanilla. Gradually blend in water until icing is smoothly mixed and of a good consistency for drizzling.
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