Christmas morning breakfast

• 1 cup milk


• ½ cup sugar


• 2 tsp salt


• ¼ cup butter


• ½ cup warm water (not hot!)


• 2 packages yeast


• 2 eggs beaten


• 5 to 5-1/2 cups unsifted flour

• ¾ cup sugar


• Melted butter


• 2 Tablespoons cinnamon


• ⅓ cup raisins or nuts

• Powdered sugar and milk


• Red cherries

1. Scald milk. Stir in sugar, salt and butter until melted. Cool to lukewarm (tip: be patient and make sure to cool it or you’ll kill the yeast and/or cook the eggs, neither are good).


2. Put water in a large bowl, sprinkle yeast on top. Add milk and mix.


3. Beat 2 eggs and mix in.


4. Add 2 cups of flour.


5. Beat until smooth. Stir in remaining flour one cup at a time.


6. When it begins to form a ball, put it onto a floured surface and knead for 10 minutes.


7. Place in a greased bowl, turn over once like so.


8. Cover with a wet towel. Rest 1-1/2 hours until doubled in size.


9. Punch down and roll into a 14″ x 18″ rectangle and brush with melted butter.


10. Mix sugar and cinnamon and sprinkle. Add nuts or raisins (optional).


11. Roll up from one end, bend into a circle and tuck ends together best you can.


12. Snip every inch ⅔ the way and twist open.


13. Lay a towel on top and allow to double in size. We usually let it go overnight but if you live in a warmer climate that may be too long.


14. Bake 25-30 minutes in a 350 degree oven. Make frosting and top with cherries

Via 5 minutes recipes https://ift.tt/2qawdZa

Patner Pinterst

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