0/5
(0 Votes)
Ingredients
- 3/4 C MILK
- 1/4 C SUGAR
- 1 1/2 t SALT
- 1 C OLEO (2 STICKS)
- 1/2 C WARM WATER
- 2 PACKAGES ACTIVE DRY YEAST
- 3 EGG YOLKS, BEATEN
- 4 1/4 C FLOUR
- 1/2 C SUGAR
- 2 t CINNAMON
- 1/4 C OLEO, MELTED
Preparation
Step 1
SCALD MILK, STIR IN SUGAR, SALT AND OLEO. COOK TO LUCKWARM. MEASURE WARM WATER INTO LARGE BOWL, SPRINKLE YEAST INTO WATER, STIR UNTIL DISSOLVED. ADD MILK MIXTURE AND BEATEN EGG YOLKS, STIR TO BLEND. ADD FLOUR , BEAT UNTIL WELL BLENDED. COVER TIGHTLY WITH FOIL, REFRIGERATE AT LEAST 4 HOURS OR OVERNIGHT.
COMBINE SUGAR AND CINNAMON UNTIL WELL BLENDED.
DIVID DOUGH IB HALF. DIVIDE EACH HALF INTO 3 PIECES. ROLL EACH PIECE INTO 18" STRAND. BRAID 3 PIECES TOGETHER, SEAL ENDS WELL. PLACE ON GREASES BAKING SHEET.BRUSH WITH MELTED BUTER AND SPRINKLE WITH CINNAMON SUGAR MIXTURE.REPEAT WITH REMAINING 3 PIECES.
COVER, LET RISE IN WARM PLACE UNTIL DOIBLE IN BULK, ABOUT 1 HOUR. BAKE IN 400* OVEN ABOUT 25 MINUTES.