Dip knotted yeast dough into cinnamon-sugar for a not-too-sweet treat that's perfect for a holiday brunch.
- 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
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. &copy; 2002. All rights reserved.
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