"sf" > wrote in message
...
> Dave, you're a salt of the earth type person... so tell me -
> what IS this hooha about a christmas day BREAKFAST all
> about? Sheesh... either you're sleeping off xmas eve or
> you're stuck preparing for xmas day dinner - so I've NEVER
> heard of anyone getting all sentimental over an xmas day
> breakfast before this thread!
My Xmas breakfast consists of coffee and either cranberry orange muffins or
Cranberry Cinnamon Christmas Tree Rolls
DOUGH
1/4 cup granulated sugar j
1/2 cup lukewarm water
1 pkg active dry yeast (1 Tbsp)
1/2 cup sour cream
1/4 cup butter
1 tsp salt
2 eggs
1 1/2 cups whole wheat flour (I use stone-ground)
2 cups all purpose flour
FILLING
2 cups cranberries
1 1/4 cups packed brown sugar
1 cup chopped pecans
1 Tbsp cinnamon
1/4 cup butter, melted
1/4 cup corn syrup
3/4 cup icing sugar
1 Tbsp milk
Cranberries; candied green cherries, slivered; silver dragées (optional)
FILLING: While dough is rising, in saucepan, bring cranberries and 1/2 cup
water to boil; cover and boil gently for 5 min. Stir in
1/4 cup of the brown sugar; reduce heat and simmer, uncovered and stirring
occasionally, for 5 min. or until thickened. Let cool. In small bowl,
combine remaining brown sugar, pecans and cinnamon.
DOUGH: Dissolve 1 tsp of the sugar in 1/2 cup lukewarm water. Sprinkle in
yeast: let stand for 10 min. or until frothy.
In saucepan, heat sour cream, remaining sugar, butter and salt over low heat
until sugar dissolves; let cool.
In bowl, beat eggs with sour cream and yeast mixtures; gradually beat in
whole wheat flour. Beat for 2 min. or until smooth.
With wooden spoon, gradually beat in enough of the all-purpose flour to make
soft, slightly sticky dough. On lightly floured surface, knead for 8 to 10
min. or until smooth and elastic. Place in greased bowl, turning to grease
all over. Cover with plastic wrap and let rise in warm draft-free area for 1
1/2 hours or until doubled in bulk (or in refrigerator overnight).
Punch down dough; divide in half. On lightly floured surface, roll out one
half to 14x12 inch rectangle. Brush with 1 tbsp of the butter; spread with
half of the filling, leaving 1/2 inch border. Sprinkle with half of the
pecan mixture. Starting at long side, roll up tightly, pinching seam to
seal; brush with 1 Tbsp of the butter.
Using serrated knife, cut 2 inch thick slice from end; reserve. Cut roll
into 15 slices. Centre smallest slice near top of well-greased foil on large
baking sheet. Snugly arrange slices in four more rows, adding one more slice
per row. Centre reserved slice lengthwise under tree. Repeat with remaining
dough. Cover and let rise for 45-50 minutes or until doubled in bulk. Bake
in 350E°F (180E°C) oven for 25-30 min. or until golden.
In saucepan, heat corn syrup over low heat. Slide buns and foil onto rack;
brush with corn syrup. Let cool for 20 minutes. Whisk icing sugar with milk;
pipe decoratively over buns. Garnish with cranberries and cherries and
perhaps silver dragées..
Can be made in 2 regular 9" square cake pans.
Makes 32 buns/2 trees
From Canadian Living Christmas Cookbook
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