Chef

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DOUGH
1/4 cup warm water (110ºF)
1 package Fleischmann's® Traditional Active Dry Yeast
3/4 cup warm milk (110ºF)
3 tablespoons sugar
2 tablespoons butter or margarine, softened
1 teaspoon salt
1 egg, at room temperature
3 1/2 cups all-purpose flour (3 1/2 to 4 cups)

TO SHAPE
3/4 cup maple syrup
1 cup coarsely chopped walnuts
1/4 cup sugar
1/2 teaspoon ground cinnamon
1/3 cup butter or margarine, melted
Servings: 12
1. Measure warm water into large bowl. Sprinkle in yeast; stir until dissolved. Stir in warm milk, sugar, butter, salt, egg and enough flour to make soft dough.

2. Knead on floured surface until smooth, 8-10 minutes. Place in greased bowl, turning to grease top. Cover; let rise until doubled in size, about 45 minutes. Punch dough down. Divide into 32 pieces; roll into smooth balls.

3. To shape loaf: Pour 1/4 cup syrup in bottom of greased 10-inch tube pan; sprinkle with 1/2 cup nuts. Combine sugar and cinnamon in bowl. Dip 16 balls in melted butter, roll in sugar mixture and arrange in pan. Top with remaining nuts and 1/4 cup syrup. Repeat with remaining balls and place in pan; top with remaining syrup. Cover; let rise until double in size, about 30 minutes.

4. Bake at 375ºF for 40 minutes or until done. Cool in pan on rack for 20 minutes; turn out onto serving plate. Serve warm.


Yield: 1 Loaf
Baking Time: 40 minutes

Notes: Cool Rise Method: Shape loaf as directed. Cover tightly with greased plastic wrap; refrigerate for 2 to 24 hours. When ready to bake, remove from refrigerator, uncover dough and let stand 10 minutes. Bake as directed.
 
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