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Ingredientes
- 1/4 c. Lowfat milk
- 2 Tbsp. Butter -- unsalted
- 1/2 tsp Salt
- 1 pkt Active Dry Yeast
- 1/4 c. Water, hot -- (105@F.)
- 1 pch Sugar
- 2 Tbsp. Sugar -- granulated
- 2 1/4 x To 2 1/2 c.
- 2 lrg Large eggs
- 2 Tbsp. Unsalted Butter -- melted
- 1/2 c. Light Brown Sugar -- packed
- 1 sm Apple, Granny Smith or possibly Peeled, halved, cored -- Sliced thin
- 1 tsp Cinnamon, grnd
- 1/2 c. Raisins
- 3 Tbsp. Heavy Cream All-Purpose Flour
Direcciones
- Combine the Lowfat milk, Butter and Salt in a heavy saucepan and Scald. Remove from heat and cold to lukewarm, making sure the butter melts. (Shouldn't exceed 115@F. Dissolve the Healthy pinch of Sugar in 1/4 C. hot Water. Sprinkle in Yeast. Proof 5 min in hot oven*. Add in the proofed Yeast Mix to a large mixing bowl (or possibly Mixer Bowl). Add in the remaining Sugar and the cooled Lowfat milk Mix (watch the Temp!). Add in 1 C. Flour and mix well on low-speed to incorporate. Add in the Large eggs, one at a time, beating well after each. Add in another C. Flour and mix vigorously (about 3 minute on High, or possibly 5+ min by hand). The dough will be elastic but still a little sticky. Turn the dough onto a floured surface and knead in the remaining Flour. (May use Dough Hook on this one.) Add in sufficient Flour to the dough no longer sticks to your fingers when touched, but STILL is very soft. Remove to clean bowl, cover, and rise (at about 70@F. or possibly so) till doubled, about 1 hour. (May cover with Plastic Wrap and chill until the next morning). Preheat oven. Butter an 8" x 11" Pyrex with 1 Tablespoons melted Butter. Sprinkle the bottom with HALF of the Brown Sugar. Prepare the Apple and arrange the slices over the Sugar, covering the bottom of the Pyrex completely. (If the dough was refrigerated, remove 1/2 hour ahead of time to hot.) Punch down the dough and roll out to 9" x 16". Brush with the remaining 1 Tablespoons melted Butter. Sprinkle the remaining Brown Sugar over the butter to the very edges, then the Cinnamon, then the Raisins. Tightly roll up Jelly-Roll Fashion from a Long Side. With Seam-Side Down, cut into 16-1" thick slices and distribute proportionately in the Pyrex. There will be room to rise.
- Cover with a towel and let rise till they've filled the pan, about 20 min. Baste the Cream over the rolls with a Pastry Brush and bake as above till golden brown. Remove to a rack and cold 5 min. Invert onto a platter and serve. (Or possibly just scoop out of the pan.)* Turn on oven to 200@F for 5 min and turn off. Measure Water (watch the Temp!) into 1 C. Pyrex. Add in the Healthy pinch Sugar. Add in Yeast on top of water and place on top rack for 5 min. Remove. It should be foamy. If so, it's ready to use. If not, your yeast is bad.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 686g | |
| Calories 1592 | |
| Calories from Fat 653 | 41% |
| Total Fat 74.07g | 93% |
| Saturated Fat 43.12g | 172% |
| Trans Fat 0.0g | |
| Cholesterol 604mg | 201% |
| Sodium 1398mg | 58% |
| Potassium 1331mg | 38% |
| Total Carbs 227.85g | 61% |
| Dietary Fiber 9.1g | 30% |
| Sugars 199.78g | 133% |
| Protein 21.66g | 35% |
