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SWEET BREADS

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Reheat rolls by one of these methods:

(a) Place rolls in a moistened bag and heat in a 350° oven for about 10 minutes.

(b) Sprinkle rolls very lightly with water and then wrap in aluminum foil. Heat for about 10 minutes
in a 350° oven or on a rack in an electric frying pan heated to this temperature.

(c) Heat rolls in a bun warmer or in the top of a double boiler over hot water.

SWEET BREADS

297 Basic Sweet Dough

Scald
1 cup milk
Pour into a bowl and add
1, cup sugar
2 teaspoons salt
14 cup shortening
Stir until shortening melts. Cool to lukewarm.

Meanwhile, dissolve
1 teaspoon sugar
in
14 cup lukewarm water
Over this, sprinkle
1 package active dry yeast*
Let stand for 10 minutes. (Keep at a tempera-
ture of about 80°.) Then stir briskly with a
fork.
Add to lukewarm milk mixture
Softened yeast
1 well-beaten egg

Stir well.

Beat in
2 cups Pre-Sifted PURITY
All-Purpose Flour

Then add another

214 to 3 cups Pre-Sifted PURITY

All-Purpose Flour

Work in last of flour with a rotating motion
of the hand.
Turn dough onto a lightly floured board and
knead for 5 minutes or until smooth and
elastic. Shape into a smooth ball.
Place dough in a lightly greased bowl; grease
the top slightly. Cover and let rise until
doubled in bulk (about 1% hours). Keep the
dough at a temperature of about 80°.
Punch down the risen dough and turn onto a
lightly floured board. Divide into two equal
pieces and form each into a smooth ball.
Cover and let rest for 10 minutes.

Use each portion of dough to prepare one of
these sweet dough variations: 3
Hungarian Coffee Ring Swedish Tea Ring
Pecan Loaf Pecan Cinnamon Buns
Bohemian Hoska Jam Blossoms
Recipes for these will be found on the follow-
ing pages.

28 Hungarian Coffee Ring

(Use 4 Basic Sweet Dough recipe No. 27)

Yield: 1 coffee ring.
Prepare the Basic Sweet Dough as directed.
Using the palm of the hand, roll one ball of
the rested dough into a rope which is 20” long.
Cut into 20 equal pieces and form into balls.
Dip the balls in melted butter or margarine.
Then roll them in a mixture of

14 cup sugar

1 teaspoon cinnamon

Place the coated balls in a greased 9” tube
pan so they barely touch.
Sprinkle with

14 cup chopped nuts
Place maraschino cherries and raisins in the
crevices between the balls. (Use about 14 cup

of each; halve the cherries if you wish.)

Cover and let rise until doubled in bulk
(about 114 hours). Keep at a temperature of
about 80°.

Bake in preheated 375° oven for 30 to 35
minutes.

Invert at once on a serving plate. Break apart
to serve.

29 Pecan Loaf
(Use %& Basic Sweet Dough recipe No. 27)

Yield: 1 loaf.

Prepare the Basic Sweet Dough as directed.
Roll one ball of the rested dough to an 8” x 10”
rectangle.

*To use fresh yeast see ‘‘Note’’ page 6.

Purity Pre-Sifted Flour — the All-Purpose Flour 19