16 servings| Prep Time 35 twinkles| Start to Finish 3 Hours 25 twinkles
• • •
3 ½ to 4 mugs each- purpose flour
⅓ mug sugar
1 tablespoon swab
1 package regular active or fast- acting dry incentive( 2 ¼ ladles)
1 mug water
⅓ mug adulation, softened
¾ mug sugar
½ mug finely diced nuts
1 tablespoon ground cinnamon
½ mug adulation, melted
1In large coliseum, stir 2 mugs of the flour, ⅓ mug sugar, the swab and incentive with rustic
Ladle until well mixed. In 1- quart saucepan, heat water and ⅓ mug adulation over
medium-low heat, stirring constantly, until veritably warm and an moment- read ther-
mometer reads 120 °F to 130 °F. Add water admixture and egg to flour admixture. Beat
with whisk or electric mixer on low speed 1 nanosecond, stopping constantly to scrape
batter from side and bottom of coliseum with rubber spatula, until smooth. Beat on
medium speed 1 nanosecond, stopping constantly to scrape coliseum. With rustic ladle,
stir in enough of the remaining flour, 1 mug at a time, until dough is soft, leaves
side of coliseum and is easy to handle( dough may be slightly sticky).
2Place dough on smoothly floured face. Knead about 10 twinkles, sprinkling sur-
face with further flour if dough starts to stick, until dough is smooth and springy.
3Spray large coliseum with cuisine spray. Place dough in coliseum, turning dough to
grease all sides. Cover coliseum approximately with plastic serape ; let rise in warm place 1 hour
to 1 hour 30 twinkles or until dough has doubled in size. Dough is ready if inden-
tation remains when touched.
4Spray 10- inch angel food( tube) cutlet visage or 12- mug fluted tube cutlet visage with bak-
ing spray withflour.However, line visage with
( If angel food cutlet visage has removablebottom.foil before scattering to help help the sugar admixture from trickling in the roaster
during baking.) In small coliseum, blend ¾ mug sugar, the nuts and cinnamon.
5Gently push fist into dough to deflate. Shape dough into about 25( 1 ½- inch) balls.
Dip each ball into melted adulation, also into sugar admixture. Place single subcaste of balls
in visage so they just touch. Top with another subcaste of balls. Cover visage approximately with
plastic serape ; let rise in warm place about 40 twinkles or until dough has doubled
6Move roaster rack to low position so top of visage will be in center of roaster. Heat roaster
to 375 °F. Uncover chuck
. Singe 35 to 40 twinkles or until golden brown.( If chuck
browns too snappily, cover approximately with antipode.) Run essence spatula or cutter around
edge of visage to loosen chuck
. Place heatproof serving plate upside down on visage;
holding plate and visage with pot holders, turn plate and visage over together. Let stand
1 nanosecond so adulation- sugar admixture can dapple over chuck
; remove visage. Serve chuck
warm, pulling it piecemeal using 2 spoons or your fritters.
7To snap, cool fully. Wrap tightly( the whole loaf, or divide into halves or
diggings). indurate up to 3 months. flux at room temperature.
1 Serving Calories 270; Total Fat 13g( Saturated Fat 6g, Trans Fat 0g); Cholesterol
40 mg; Sodium 220 mg; Total Carbohydrate 35g( Dietary Fiber 1g); Protein 4g Ex-
changes 1 bounce, 1 ½ Other Carbohydrate, 2 ½ Fat Carbohydrate Choices 2