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SWEET BREADS

Pe 6 Fe 6 6 i Bh Bh 6 i bk i ok eh eo Bh i oe 6 Be 6 i hk eo

32 Pecan Cinnamon Buns
(Use 14 Basic Sweet Dough recipe No. 27)

Be Jam Blossoms

(Use 12 Basic Sweet Dough recipe No. 27)

Yield: 12 buns.

Step 1: Roll one ball of dough to a 9” x 12”
rectangle. Brush with 1 tablespoon melted
butter or margarine. Sprinkle with a mixture
of 144 cup granulated sugar, 1 teaspoon cin-
namon and ¥% cup chopped pecans. Roll up
like a jelly roll starting at longer side. Cut
into twelve 1” slices.

Yield: 8 blossoms.

Step 1: Roll one ball of dough to a 12” circle.
Place a custard cup in the centre and cut 24
slashes radiating from it. It is best to mark the
divisions carefully before you actually begin to
cut.

Step 2: Combine 14 cup melted butter or
margarine and 1% cup lightly-packed brown
sugar. Spread in the bottom of an 8” or 9”
square pan. Dot with pecan halves. Place
slices, cut side down, in the prepared pan.

Step 3: Cover and let rise until doubled in
bulk (about 45 minutes). Bake in preheated
375° oven for 25 to 30 minutes. Invert at
once on a serving plate.

Step 2: For each “blossom”’, braid three strips
together and curve towards the centre. There
will be eight blossoms in all. Place on a
greased baking sheet. Brush with melted
butter or margarine. Cover and let rise until
doubled in bulk (about 45 minutes).

Step 3: Place a teaspoon of jam in the centre
of each blossom and in the centre of the ring.
Bake in preheated 375° oven for about 25
minutes or until nicely browned.

Purity Flour is vitamin-enriched for extra nutrition 21