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Cinnamon Fantan Buns

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Ingredients
  Active dry yeast/1 cake compressed yeast 1⁄4 Ounce (1 Package)
  Water 1⁄4 Cup (4 tbs)
  Milk 1⁄2 Cup (8 tbs), scalded
  Sugar 1⁄4 Cup (4 tbs)
  Shortening 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Sifted all purpose flour 3 Cup (48 tbs)
  Egg 1
  Melted butter 2 Tablespoon
  Chopped california walnuts 1⁄3 Cup (5.33 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Cinnamon 1 1⁄2 Teaspoon
Directions

Soften active dry yeast in warm water or compressed yeast in lukewarm water.
Combine milk, 1/4 cup sugar, shortening, and salt; stir.
Cool to lukewarm.
Add 1 cup flour; mix well.
Stir in softened yeast and egg; beat well.
Add 2 cups flour (or enough to make a soft dough).
Cover; let rest 10 minutes.
Turn out on a lightly floured surface and knead till smooth and satiny (about 8 minutes.) Place in lightly greased bowl, turning once to grease surface.
Cover; let rise in a warm place till double (about 1 1/2 hours).
On a lightly floured surface, form in a ball.
Cover and let rest 10 minutes.
Roll out in 20x10-inch rectangle.
Brush with 2 tablespoons melted butter or margarine.
Combine chopped walnuts, 1/2 CUP sugar, and the cinnamon; sprinkle over dough.
Roll up, starting at long side.
Cut in eight 2 1/2-inch lengths.
Without cutting all the way through, snip each in thirds.
Place on greased baking sheet; spread thirds to form fan.
Cover; let rise till almost double (about 25 minutes).
Bake in moderate oven (350°) for 12 to 15 minutes or till done.

Recipe Summary

Method: 
Baked
Dish: 
Bread
Ingredient: 
Cinnamon
Cook Time: 
15 Minutes

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