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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: Combine the Milk, Butter and Salt in a heavy saucepan and Scald. Remove
from heat and cool to lukewarm, making sure the butter melts. (Should not
exceed 115@F. Dissolve the Pinch of Sugar in 1/4 C. warm Water. Sprinkle in
Yeast. Proof 5 minutes in warm oven*. Add the proofed Yeast Mixture to a
large mixing bowl (or Mixer Bowl). Add the remaining Sugar and the cooled
Milk Mixture (watch the Temp!). Add 1 C. Flour and mix well on low-speed
to incorporate. Add the Eggs, one at a time, beating well after each. Add
another C. Flour and mix vigorously (about 3 minute on High, or 5+ minutes
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 enough 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 so) until doubled, about 1 hour. (May
cover with Plastic Wrap and refrigerate till the next morning). Preheat
oven. Butter an 8" x 11" Pyrex with 1 T. 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 warm.) Punch down
the dough and roll out to 9" x 16". Brush with the remaining 1 T. 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 evenly in the Pyrex. There will be room to rise.
Cover with a towel and let rise until they've filled the pan, about 20
minutes. Baste the Cream over the rolls with a Pastry Brush and bake as
above until golden. Remove to a rack and cool 5 minutes. Invert onto a
platter and serve. (Or just scoop out of the pan.) * Turn on oven to 200@F
for 5 minutes and turn off. Measure Water (watch the Temp!) into 1 C.
Pyrex. Add the Pinch Sugar. Add Yeast on top of water and place on top
rack for 5 minutes. Remove. It should be foamy. If so, it's ready to
use. If not, your yeast is bad.
Ingredients:
1/4 Cup(s) Milk
2 Tablespoon(s) Butter, unsalted
1/2 Teaspoon(s) Salt
1 Package(s) Active Dry Yeast
1/4 Cup(s) Water, warm, (105@F.)
1 Pinch(s) Sugar
2 Tablespoon(s) Sugar, granulated
2 large Eggs
2 Tablespoon(s) Unsalted Butter, melted
1/2 Cup(s) Light Brown Sugar, packed
1 small Apple, Granny Smith
1 Teaspoon(s) Cinnamon, ground
1/2 Cup(s) Raisins
3 Tablespoon(s) Heavy Cream |
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