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Ingredientes
- 1 pkt Dry active yeast
- 1/4 c. Hot water (110 to 115 degrees)
- 1 c. Lowfat milk
- 1/2 c. Granulated sugar
- 1/3 c. Butter or possibly margarine
- 1/2 tsp Salt
- 2 x Large eggs at room temperature, slightly beaten
- 4 1/2 c. Sifted all-purpose flour, divided
- 1 1/2 c. Firmly packed brown sugar, divided
- 1/2 c. Currants
- 1/2 c. Minced pecans
- 1 tsp Grated lemon zest
- 1 tsp Grated orange zest
- 1/4 c. Orange juice
Direcciones
- In a small bowl, stir yeast into hot water and set aside.
- Hot lowfat milk and pour over sugar, butter and salt in large bowl; cold to lukewarm.
- Blend in Large eggs and yeast mix, then add in 4 c. flour and stir to make soft dough. Turn out on floured board, knead remaining flour into dough, and knead till smooth and satiny, about 5 min. Place in greased bowl, turning once to grease top. Cover and let rise in hot place till double, about 1 hour.
- Punch down. Roll into 28-by-14-inch rectangle. Combine 1/2 c. of the brown sugar, currants, pecans, lemon and orange zest; sprinkle proportionately over dough.
- Beginning with wide side, roll dough up tightly. Cut into 18 1 1/2 inch pcs.
- In pan, combine remaining 1 c. brown sugar, and orange juice; cook over medium heat, stirring occasionally, till mix boils and sugar melts.
- Divide syrup into 2 well-buttered 8-inch square pans. Arrange 9 pinwheels of rolled dough in each pan. Cover and let rise till doubled, about 45 min.
- Preheat oven to 350 degrees. Bake 35 to 40 min, till lightly browned.
- Invert onto heated platter and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 137g | |
| Recipe makes 12 servings | |
| Calories 411 | |
| Calories from Fat 73 | 18% |
| Total Fat 8.37g | 10% |
| Saturated Fat 3.85g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 49mg | 16% |
| Sodium 163mg | 7% |
| Potassium 216mg | 6% |
| Total Carbs 77.75g | 21% |
| Dietary Fiber 2.1g | 7% |
| Sugars 40.84g | 27% |
| Protein 7.38g | 12% |
