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Now! All-in-one doughnuts and cinnamon buns…
New Cinna-Swirls!
Ingredients
- 3/4 cup milk
- 1/4 cup sugar
- 1 teaspoon salt
- 1/4 cup Planters Peanut Oil
- 1 package Fleischmann’s Active Dry Yeast
- 1/4 cup warm water (105-115 degrees F.)
- 1 egg beaten
- 3 1/4 cups unsifted flour (about)
- 3/4 cup sugar
- 1 teaspoon cinnamon
- Planters Peanut oil
- Confectioners’ sugar glaze
Directions
- Scald milk; stir in 1/4 cup sugar, salt and 1/4 cup Planters Peanut Oil. Cool to lukewarm. Dissolve Fleischmann’s Yeast in warm water in a large bowl. Stir in lukewarm milk mixture, egg and half the flour. Beat until smooth.
- Now stir in enough additional flour to form a soft dough. On lightly floured board, knead until smooth and elastic, about 8-10 minutes.
- Place in greased bowk, turning to grease top.
- Cover; let rise in warm place, free from draft, until dough is soubled in bulk, about 1 hour.
- Combine remaining 3/4 cup sugar and cinnamon. Punch dough down. On lightly floured board, divide dough in half. Roll each half into a 14×9-inch rectangle. Sprinkle with cinnamon and sugar mixture. Roll each rectangle up tightly to form a 9-inch roll. Seal edges firmly.
- Cut each roll into nine equal pieces. Place on greased baking sheets, cut side up. Press down to flatten. Cover; let your Cinna-Swirls rise in a warm place, free from draft, until doubled in bulk about 30 minutes.
- Deep-fry in PLanters Peanut Oil (375 degrees F.) for 2-3 minutes or until brown on both sides. Drain on absorbent paper. While warm, dip in confectioners’ sugar glaze. Makes 18 swirls.
See Peanut Butter and Jelly Buns, too.
