Dip knotted yeast dough into cinnamon-sugar for a not-too-sweet treat that's perfect for a holiday brunch.

ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110-115 degrees F)
  • 1/2 cup warm milk (110-115 degrees F)
  • 1/2 cup butter or margarine, softened
  • 1/2 cup sugar
  • 2 eggs, beaten
  • 1 teaspoon salt
  • 4 1/2 to 5 cups all-purpose flour
  • For the Topping:
  • 2 cups sugar
  • 2 tablespoons ground cinnamon
  • 3/4 cup butter or margarine, melted

directions

In a large mixing bowl, dissolve yeast in water. Let stand for 5 minutes. Add milk, butter, sugar, eggs and salt. Stir in enough flour to form a stiff dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 1/2 hours.

Punch dough down; divide into three portions. Cover two with plastic wrap. Shape one portion into 12 balls. Roll each ball into an 8 inch rope.

Combine sugar and cinnamon. Dip rope into melted butter, then coat with cinnamon-sugar.

Tie into a knot. Tuck and pinch ends under and place on ungreased baking sheets. Repeat with remaining dough. Cover and let rise until doubled, about 30 minutes. Bake at 375 degrees F for 12-14 minutes or until golden brown.

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Recipe reprinted by permission of Reiman Publications, LLC. © 2002. All rights reserved.

RecID 4969

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