You may also like
Categories:
water sugar yeast Carnation water butter brown sugar salt vanilla cinnamon flour cranberries butter coarse sugar
Viewed: 63 - Published at: 5 years agoIngredients
- 12 cup warm water (105F -115F)
- 1 teaspoon sugar
- 2 14 teaspoons fleichmann's instant fast rise yeast (1 envelope)
- 23 cup Carnation Evaporated Milk (regular, 2/5 or fat-free)
- 14 cup warm water (105F - 115F)
- 14 cup butter, melted
- 14 cup brown sugar, packed
- 2 teaspoons salt
- 1 teaspoon vanilla extract
- 12 teaspoon cinnamon
- 3 14 cups all-purpose flour
- 1 cup dried cranberries
- 2 tablespoons butter, melted
- 14 cup coarse sugar
Method
- DOUGH: Combine warm water and sugar in a large bowl.
- Sorinkle yeast over mixture Let stand until foamy, about 10 minutes.
- Stir in next 7 ingredients.
- Add 2 1/2 cups flour, stirring to combine.
- Stir in additional flour a bit at a time to make a soft dough.
- Knead 10 minutes by hand on a lightly floured surface or 5 minutes in mixer on low speed.
- Place dough in a lightly buttered or oiled large bowl, Cover bowl with plastic wap and let rise until doubled in volume about 1 hour,.
- Punch down dough on a lightly floured surface.
- Knead in cranberries.
- Shape onto a flat round about 8-inches in diameter.
- Place on a parchement-lined baking sheet.
- Cover lightly with plastic wrap.
- Let rise until doubled, about 45 minutes.
- Preheat oven to 375F.
- TOPPING:.
- Gently brush with melted butter and sprinkle with coarse sugar.
- Bake in preheated oven for 40-45 minutes, or until golden, Remove from baking sheet and cool on a wire rack.
