Friday, March 11, 2016
INGREDIENTS AND DIRECTIONS
For the dough
2 ½ cup milk
¼ cup white sugar
¼ brown sugar
1 ½ heaping Tbs. yeast
1 stick room temp butter, cut up in cubes
1 tsp. salt
2 tsp. cardamom
6-7 cups flour
Heat 2 ½ cups milk, put in a mixer
Add ¼ cup white sugar
Add 1 ½ Tbs. yeast
In another bowl mix ¼ cup brown sugar, 1 tsp. salt, 2 tsp cardamom and 5 cups flour.
When yeast has proofed add flour mixture one cup at a time. Then add 1 stick of room temp butter (cut up into cubes) until all mixed in. Add remaining flour one cup at a time. (may need to add more flour until it comes clean from the bowl) mix or knead for 5 min.
Put in greased bowl and let rise until doubled in size.
1 ¾ stick butter room temp
1 ¼ cup brown sugar
2-3 Tbs. cardamom
golden raisins or craisins (optional)
When dough is ready you can roll out for regular sweet rolls or follow www.fixfeastflair.com, (but the raisins do not stay in the knot and make it hard to tie the knots)
Let raise until doubled again. During the second rise make topping.
In a small saucepan, heat ¼ cup water and ¼ cup brown sugar and 1 tsp. vanilla. Heat until the sugar has dissolved. Set aside.
In a small bowl mix 1 Tbs. white sugar 1 tsp. cardamom
*make sure oven has been preheated for at least 30 min!
Baking: If doing regular sweet roll style bake at 375 for 7-10 min. If doing the knots bake 420 for 7-8 min or until nice and golden on the tops. Once out of the oven brush with syrup and sprinkle with sugar mixture.