Cinnamon Buns from "Secret of Jesuit Breadmaking"

By mariannefeldman

Ingredients

• Powdered sugar glaze:
• 1/2 cup veg shortening (butter)
• 2 cups milk, scalded
• 2 eggs, beaten
• 1 cup sugar
• 1 cup mashed potatoes, unsalted
• 2 teaspoons vanilla extract (not in original recipe)
• 1 teaspoon salt
• 2 tablespoons yeast
• 1/2 cup luke warm water (105') with 1 tsp sugar
• 7 cups flour, unbleached
• 6 tablespoons butter,softened
• 1 cup sugar
• 1 tablespoon cinnamon
• raisins
• optional:1 cup chopped walnuts
• 1 1/2 cups powdered sugar
• 1 tablespoon butter, softened
• 1/8 teaspoon vanilla extract
• 2 to 3 tbs warm water

Details

Servings 1

Preparation

Step 1

Dissolve veg shortening (or butter) in scalded milk & cool to luke warm

Stir in eggs 1 1/4 cups sugar, potatoes, salt & vanilla.

Dissolve yeast in warm water, stir into potato mixture

Stir in flour

Mix for 5 mins by hand

Cover & let rise in warm place for 1 hour

Turn onto lightly floured surface; cut dough in half & roll into 2 rectangles

Spread each with softened butter & sprinkle with filling

Roll each like a jelly roll, slice into 12 slices

Place slices cut side down parchment lined pan

Cover & let rise until double, about 30 mins

Oven 350 degrees for 30-35 mins until golden

Icing: mix & drizzle over

Another filling choice: sprinkle with a little sugar, finely chopped almond paste & choc chips

To try out: babka filling recipe: mix together in mixer: 14 oz almond paste, 5 egg whites, 2 tbs softened unsalted butter; Add 8 oz chopped bittersweet choc, chopped; mix til combined; spread over dough