1/4 cup milk
1/4 cup sugar
1/2 t. salt
3 T. butter or margarine
1/4 c. warm water (105 - 115 degrees)
1 pkg. active dry yeast
1 egg
2 1/4 cups sifted all-purpose flour
Heat the milk in a small saucepan until it steams; remove from heat. Add sugar, salt and butter, stiffing until butter is melted. Let cool to lukewarm. In a large bowl, sprinkle the yeast over the warm water. Stir to dissolve.
Add egg and 1 1/2 cups flower; beat with a wooden spoon until smooth. Add the rest of the flour. Beat until the dough is smooth and leaves the side of the bowl.
Turn dough out onto a lightly floured pastry cloth. Knead until dough is satiny and elastic and blisters appear on the surface.
Go to the directions in the
other recipe (the ***'s) to finish. If you want to use the cinnamon and
sugar, just follow the ingredients & directions from the other recipe.
Cream Cheese Filling
1
8-oz. package cream cheese
1 c. confectioners
sugar
2 T. flour
1 t. vanilla
drop or
two of milk
Cream all ingredients together
with an electric mixer. Spread on the rolled-out rectangle before rolling
it into a ring. You can use cream cheese and a fruit filling if you so
desire.
Colored Sugars
1 -1/2 cups sugar, divided
1 to 2 drops
each of green, yellow, red and blue food coloring
Combine 1/2 cup sugar and
a drop of green coloring in a jar. Place lid on jar, and shake vigorously
to evenly mix the color with sugar. Repeat with each color, combining
red and blue for purple.
Colored
Frostings
3 cups sifted
powdered sugar
3 T. butter of margarine, melted
3 to 5 T. milk
1/4 t. vanilla extract
1 to 2 drops each green, yellow, red, and blue food coloring
Combine powdered sugar and melted butter. Add milk (room temperature) to reach desired consistency for drizzling; stir in vanilla. Divide frosting into 3 batches, tinting one with green, one with yellow, and combining blue and red for purple frosting. Makes about 1 - 1/2 cups.
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