47
SPICED GRANOLA BUNS
Make small batch
SWEET DOUGH
with 1/2 whole wheat flour, brown sugar and
add 1/2 tsp each cinnamon and nutmeg to the flour. Mix 1/4 cup honey,
2/3 cup granola or tossed oats*, 1/3 cup raisins, 1/4 chopped nuts, 2 Tbsp.
melted butter or margarine and 1 tsp. cinnamon together. Prepare dough as
directed for cinnamon rolls, substituting this filling. Continue as directed above.
*
For toasted oats, place in a shallow baking pan and bake in 350°F (190°C) oven
until browned.
CHELSEA BUNS
Use
SWEET DOUGH
from small or 1/2 large batch. Mix 1/2 cup brown sugar,
2 tsp. cinnamon and 1/3 cup softened butter or margarine together. Place 1/3
mixture in 8 inch square pan; blend in 2 tsp. water. On a lightly floured surface,
roll dough into 12 x 9 inch (30 x 22 cm) rectangle. Spread remaining mixture on
the dough. Sprinkle 1/2 cup raisins or walnuts on top. Roll up along the short
side jelly-roll style; pinch edges together to seal. Cut into 9 slices and place cut
side up on top of the mixture in the pan. Cover and let rise in a warm place*
until almost doubled in size about 40 – 50 minutes. Bake at 375°F (190°C)
for 30 – 35 minutes. Turn out upside down onto serving dish while warm.
V
ARIATION
: Place 9 pecan or cherry halves in three rows in the mixture.
Place slices on top of each nut or cherry.
*See Page 36 for Rising Tips
SWEDISH TEA RING
Use
SWEET DOUGH
from small or 1/2 large batch or use whole wheat dough
variation for Spiced Granola Rolls.
Roll dough into 8 x 16 inch (20 x 40 cm) rectangle. Spread with 1 Tbsp. softened
butter or margarine. Mix 3 Tbsp. chopped nuts, raisins and glacé fruit together.
Sprinkle over dough. Roll up dough from long side jelly roll style; pinch edges
together to seal. On a large, greased baking sheet, shape the roll into a circle,
overlapping and joining the ends. Cut 2/3 of the way into ring at 1 inch (2.5 cm)
intervals. Turn each slice on its side, cut side up. Cover and let rise in a warm
place* until doubled in size, about 45 minutes. Bake at 375°F (190°C)
for 25 – 35 minutes. Cool on wire rack. Drizzle with sugar glaze (Page 48).
*See Page 36 for Rising Tips
To Next Page
Loading...
