THANK
YOU!
ShirleyAnn
Pearman
Recipe
Marketing
Showing posts with label Coffee Rolls. Show all posts
Showing posts with label Coffee Rolls. Show all posts
Sunday, August 16, 2015
Saturday, August 15, 2015
Monday, June 15, 2015
Pumpkin Coffee Rolls
PUMPKIN COFFEE ROLLS
Pumpkin
Coffee Rolls
Ingredients
Basic Sweet
Dough
1
package yeast
½
cup lukewarm water
1
teaspoon sugar
1
cup milk
⅓
cup sugar
1
teaspoon salt
½
cup shortening
1
beaten egg
¾
cup pumpkin
4
cups sifted flour
Optional: 2 teaspoons baking powder
Cinnamon
Filling
¼
cup brown sugar
⅛
teaspoon Mace
Melted
Butter
Optional:-
⅓
cup chopped nuts
⅓
cup raisins
¼
cup icing sugar
1
tablespoon milk
¼
teaspoon almond extract
Method
1.
Sprinkle yeast and
sugar into lukewarm water and let it stand for 10 minutes.
2.
Pour milk, sugar, salt
and shortening in a bowl.
3.
Add egg.
4.
Add pumpkin.
5.
Add yeast mixture to
milk mixture.
6.
Beat in flour.
7.
Mix well with a sift
fingers, until a smooth elastic dough is formed.
8.
Turn onto a lightly
floured board and knead until the dough is of even texture.
9.
Cover dough and let
rise until double in size.
10.
Punch down the risen
dough and turn onto a lightly floured board.
11.
Roll out half of dough
into a 15-by-7-inch rectangle (other half in refrigerator). Place in lightly greased 15-by-10-by1-inch jelly-roll
pan.
12.
Down 2 long sides, make
parallel cuts 2½ inches long and ¾ inch apart.
Spread uncut portion with melted butter and sprinkle with cinnamon
filling.
13.
Combine 1 egg with 1
tablespoon water, for egg wash.
14.
Cover and let rise.
15.
Bake in a 375° oven for
25 minutes.
16.
Optional Glace.
Photography by Shirley-Ann Pearman
Recipe was received from one of my educational cookery classes
“Food and Nutrition” at Sandy’s Secondary School (High School) in 1979 on Basic
Sweet Dough.
THANK
YOU!
ShirleyAnn
Pearman
Recipe
Marketing
Tuesday, May 19, 2015
Basic Sweet Dough Braided Like Swedish Tea Ring
BASIC SWEET DOUGH
BRAIDED LIKE SWEDISH TEA RING
Basic Sweet Dough
Braided Like Swedish Tea Ring
Ingredients
Basic
Sweet Dough
½
cup lukewarm water
1
teaspoon sugar
1
cup milk
⅓
cup sugar
1
teaspoon salt
½
cup shortening
1
beaten egg
3
cups sifted flour
1
cup whole wheat flour
|
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Method
1.
Sprinkle yeast and
sugar into lukewarm water and let it stand for 10 minutes.
2.
Pour milk, sugar, salt
and shortening in a bowl.
3.
Add egg.
4.
Add yeast mixture to
milk mixture.
5.
Beat in flours.
6.
Mix well with a sift
fingers, until a smooth elastic dough is formed.
7.
Turn onto a lightly
floured board and knead until the dough is of even texture.
8.
Cover dough and let
rise until double in size.
9.
Punch down the risen
dough and turn onto a lightly floured board.
10.
Roll out half of dough
into a 15-by-7-inch rectangle (other half in refrigerator). Place in lightly greased 15-by-10-by1-inch
jelly-roll pan.
11.
Down 2 long sides, make
parallel cuts 2½ inches long and ¾ inch apart.
Spread uncut portion with melted butter and sprinkle with cinnamon filling.
12.
Combine 1 egg with 1
tablespoon water, for egg wash.
13.
For a braid like
effect, fold cut strips at an angle across filling, alternating from side to
side; fasten with a little egg wash.
Lightly brush top of pastry with egg wash. Sprinkle with 2 tablespoons almonds and 2
tablespoons sugar.
14.
Cover and let rise.
15.
Bake in a 375° oven for
25 minutes.
16.
Optional Glace.
BASIC SWEET DOUGH - BRAIDED LIKE SWEDISH TEA RING was
made
and prepared by Shirley-Ann Pearman
Photography by Shirley-Ann Pearman
Recipe was received from one of my educational cookery classes
“Food and Nutrition” at Sandy’s Secondary School (High School) in 1979 on Basic
Sweet Dough.
THANK
YOU!
ShirleyAnn
Pearman
Recipe
Marketing
Sunday, April 12, 2015
Orange Glazed Whole Wheat Raisin Bread
ORANGE
GLAZED
WHOLE
WHEAT RAISIN BREAD
Orange
Glazed Whole Wheat Raisin Bread
Ingredients
½
cup warm water (105 to 115F)
½
cup warm milk
1
package rapid active dry yeast (¼ cup warm water)
1
egg (beaten)
3
cups sifted all-purpose flour
1
cup whole wheat flour
¼
cup sugar
¼
teaspoon salt
¼
cup butter
½
cup raisins or golden raisins
1
teaspoon orange peel
2
teaspoons salad oil (To grease bowl prior to rising)
Glaze – Orange
¼
cup icing sugar
¼
teaspoon orange peel
1
– 2 teaspoons of orange juice.
Method
1.
Dissolve the yeast in ¼
cup warm water.
2.
Combine flours, sugar,
salt and butter. Cut in the butter unto
it resembles bread crumbs.
3.
Add raisins and orange
peel.
4.
Add milk, water, egg
and dissolved yeast. Blend altogether.
5.
Knead for 10 – 15
minutes accordingly.
6.
Place in a well greased
bowl and allow to rise for 1 hour approximately until double in bulk.
7.
Punch down dough with
fist; turn out onto lightly floured board.
8.
Loaf as desired to
respective well greased pans. (loaf pans, muffin pans, baking sheets etc.)
9.
Allow to rise for
approximately 30 minutes or until double in bulk.
10.
Preheat oven to 400F.
11.
Bake bread for 25 to 30
minutes, or until fully baked and crust is golden-brown.
12.
Brush with a little
butter.
13.
Drizzle or brush with
glaze. Combine all ingredients to make
glaze.
Orange
Whole Wheat Raisin Bread was made and prepared by
Shirley-Ann Pearman
Photography by Shirley-Ann Pearman
Recipe can also be used to make Hot Cross Buns.
THANK
YOU!
ShirleyAnn
Pearman
Recipe
Marketing
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