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potato potato water yeast milk butter sugar salt egg flour pecans raisins cinnamon sugar butter syrup brown sugar water butter
Viewed: 45 - Published at: 5 years agoIngredients
- 1 small potato, peeled and diced
- 5/8 cup potato water
- 1.5 (1/4 ounce) packages dry yeast
- 7/8 cup milk
- 1/4 cup butter
- 2 tablespoons Crisco, melted
- 3/4 cup sugar
- 1 1/4 teaspoons salt
- 1 egg, well beaten
- 5 1/4 cups flour
- 1 cup pecans (optional)
- 1 cup raisins (may soak in spiced rum if desired)
- 2 tablespoons cinnamon, mixed
- sugar
- 3 tablespoons butter, melted
- syrup
- 1 cup brown sugar
- 4 tablespoons water
- 1/2 lb butter
Method
- Boil the potato in enough water to leave 5/8 cup potato water; drain and reserve the water.
- Mash the potato and add the potato water. When lukewarm, add yeast, a pinch of flour and a pinch of sugar; set aside.
- Scald 7/8 cup milk. Add 1/4 cup butter and melted Crisco. Stir well and pour into a large mixing bowl.
- Add the sugar and salt to the milk mixture. When lukewarm, add beaten egg and stir well.
- Stir in 2 1/4 cup of the flour. Add yeast mixture and 3 cup flour, or just enough to keep dough from being too sticky.
- Let rise 2 1/2 hours or until doubled in bulk.
- Meanwhile, simmer together the syrup ingredients: brown sugar, water, and butter.
- If using nuts, sprinkle them in bottom of 3 cake pans. Divide syrup between the 3 pans and pour over nuts. Set pans aside.
- Divide dough. Roll out a portion on a lightly floured surface into a 9 x 18-inch rectangle. Brush with melted butter. Sprinkle with cinnamon mixed with sugar. Add raisins evenly.
- Roll up dough from long side; cut in 1-inch pinwheels and place in pan.
- Roll out other portion of dough and repeat steps.
- Let rise 2 hours.
- Bake in a 375 degree pre-heated oven for 30 minutes.
