Wednesday, May 9, 2007
This is what we had for breakfast today. I found this recipe in 'Family Circle' magazine. The original recipe calls for pineapple spread, however, pineapple is not in my pantry, so, I used blueberry filling instead.
It is delicious, but I think it would taste much better if I used pineapple (it goes better with the cinnamon topping).
And don't think that I woke up very2 early to prepare this...I prepare everything up to step 6, then cling wrap it, shoved it into the fridge overnight. This morning I just prepare the crumb and bake.
PINEAPPLE CRUMB BUNS
Prep: 25 minutes
Rise 2 ½ hours
Bake: 375F for 30minutes
¼ cup milk
¼ cup granulated sugar
½ cup vegetable shortening
½ tsp salt
¼ cup warm water
1 tsp sugar
1 ½ tsp instant yeast
2 eggs, lightly beaten
2 ½ cup high protein flour
2/3 cup pineapple spreadeable fruit
1 cup all-purpose flour
1 cup packed brown sugar
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp salt
1 cup unsalted butter, melted
3 tbsp confectioners’ sugar
1. Heat milk, sugar, shortening and salt over medium heat. Cool until lukewarm.
2. Add warm water in a large bowl, add 1 tsp sugar and yeast. Let stand until foamy.
3. Add milk mixture, eggs and flour into yeast bowl. Stir until flour comes together.
4. Turn dough out onto floured workspace. Knead until smooth and elastic.
5. Cover and let rise until doubled, about 1 hour.
6. Line a baking pan with baking sheet. Punch down dough. Roll our to form a 18x15”rectangle. Spoon fruit over one side of dough. Fold the other side over the fruit like a book. Place in the prepared pan. Let rise, 1 hour.
7. Heat oven.
8. Prepare topping. Mix flour, sugar, cinnamon, nutmeg and salt. Stir in melted butter until crumbly. Crumble topping evenly over dough.
9. Bake at 375 F(180-190 celcius) for 30 minutes. Cool pan on rack for 30minutes. Dust with confectioner’s sugar.