CINNAMON AND VANILLA BUNS BY DRAIZY WERCBERGER
These buns take just one hour, from start to finish, completely debunking the myth that baking yeast cakes is an all-day project. This recipe yields four rolls, two with a cinnamon filling, and two with a vanilla filling. Double either filling — or substitute with a chocolate filling — to make the flavor of your buns according to your preference.
DOUGH 10 cups flour 3 T. dry yeast 2 tsp. salt 2/3 cup sugar 2/3 cup oil 1 cup water 2 cups milk or milk substitute 1.
2 eggs 8 T. oil, separate (for drizzling on dough) CINNAMON FILLING
VANILLA FILLING 1/3 cup white sugar 1/3 cup confectioner's sugar 2 T. vanilla sugar
1/3 cup confectioners sugar 1/3 cup brown sugar 2 tsp. cinnamon powder
In a large mixing bowl, put flour, yeast, sugar, salt, egg, and oil.
2. In another bowl, combine milk and water and microwave for about a minute. Then, pour it into the flour mixture. 3. Using a mixer, mix the ingredients for about six minutes, until a smooth dough is formed. 4. Place into a large bowl and cover, and let rise for 15 minutes. 5. Divide dough in four. 6. Roll out each part to a large rectangle.
To save cleanup time, let the dough rise in a bag.
7. On each rectangle, smear 2 T. oil and half of one of the fillings, so that you will have two cinnamon rolls and two vanilla rolls. 8. Roll up jelly-roll style, and cut each roll into about 20 slices. 9. Distribute the danishes from each roll onto a cookie sheet. 10. Let rise on the counter while the oven preheats to 400°. 11. Bake for about 12-14 minutes.
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