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warm water granulated sugar bread machine yeast threads saffron granulated sugar milk butter eggs granulated sugar salt ground cardamom flour flour butter cinnamon brown sugar light corn syrup
Viewed: 60 - Published at: 7 years agoIngredients
- 1/4 cup warm water, at 110 degrees F
- 1/4 teaspoon granulated sugar
- 3 teaspoons bread machine yeast
- 76 threads saffron (a large pinch)
- 1/4 teaspoon granulated sugar
- 3/4 cup milk (we usually use skim but any dairy milk will do)
- 4 tablespoons melted but not hot butter
- 2 eggs
- 1/4 cup granulated sugar
- 1/4 teaspoon salt (not kosher or coarse)
- 1/32 teaspoon ground cardamom (or 1/3 of a pod, ground)
- 4 cups all purpose flour; gold medal is best
- 1/4 cup all purpose flour
- 3 tablespoons soft butter (very easily spreadable with fingers)
- 3/4 teaspoon cinnamon, freshly grated if you can
- 3/4 cup brown sugar
- 3 tablespoons light corn syrup
Method
- Mix first three ingredients (water, sugar, yeast) and allow to sit 20 minutes, until thick foam develops.
- Using a mortar and pestle, grind saffron and sugar into fine orange powder.
- Heat milk to 110 degrees F. Mix the saffron/sugar powder into this warm milk.
- Add the butter, eggs, 1/4 cup sugar, salt, and cardamom to the warm milk. Mix until the eggs are well blended.
- Add the foaming yeast mixture to the other liquid ingredients (the egg-milk-saffron mixture).
- Mix first flour addition (four cups) into the liquid ingredients just until smooth. Turn dough out onto a surface with the remaining 1/4 flour.
- Knead until the dough is no longer sticky. Return dough to a butter-greased bowl. Let the dough rest 20 minutes.
- Using a lightly floured rolling pin, roll dough into a rectangle that measures 18"x24".
- Spread sheet of dough with 3 TB soft butter
- Sprinkle top surface of buttered dough with 3/4 tsp freshly grated cinnamon.
- Spread out over buttered, cinnamon-sprinkled dough 3/4 cup brown sugar. Try to get relatively even coverage.
- Drizzle over the top of the sugary dough 3 TB of light corn syrup. The purpose of the syrup is to prevent the butterscotch from crystallizing.
- Roll the dough up into a roll that is 24" long.
- Cut the roll into 12-16 equal segments, using unflavored dental floss. Place rolls, evenly spaced, into two buttered 9" cake pans.
- Allow rolls to rest until they double in bulk (about one hour). Preheat oven to 350.
- Bake at 350 degrees F for 20 minutes, or until the tops of the rolls are dark brown. Invert the pans over a serving plate, and the rolls should release. Do not frost. Enjoy, preferably with hazelnut coffee and a nice dad.
