4 1/2 cups all-purpose flour*
1/3 cup sugar
2 packages Fleischmann's® Active Dry or Rapid Rise Yeast
1 teaspoon salt
3/4 cup milk
1/2 cup water
1/3 cup plus 1/4 cup butter or margarine, softened
2 eggs
DATE NUT FILLING
1 package chopped dates or pitted dates, snipped
1 cup chopped pecans or walnuts, toasted
1/2 cup sugar
1 1/2 teaspoons ground cinnamon
ICING
2 cups sifted powdered sugar
3 tablespoons milk
1 teaspoon vanilla extract
Candied fruits or small colored candies
Servings: 16
1. In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and salt. Heat milk, water and 1/3 cup butter until warm (105º to 115ºF). Butter does not need to melt. Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in remaining flour to make stiff batter; grease top. Cover tightly with plastic wrap; refrigerate 2 hours or up to 2 days.
2. Prepare Cinnamon Date Filling: In small bowl, combine 1 (8-ounce) package chopped dates or pitted dates, chopped pecans or walnuts, sugar and ground cinnamon; stir well.
3. Remove dough from refrigerator. Punch dough down. Remove dough to lightly floured surface; divide in half. Reserve one half. Roll remaining dough to 16- × 10-inch rectangle. Melt remaining 1/4 cup butter; brush 2 tablespoons on dough to within 1/2-inch of edge. Evenly sprinkle with half of the Cinnamon-Date Filling.
4. Beginning at long end, roll up tightly as for jelly roll; pinch seam to seal. With sharp knife, cut roll into 16 equal pieces. On lower third of large greased baking sheet, arrange five rolls, cut sides up, in a row, with edges touching. Form tree with additional rows of rolls - four rolls in second row, three rolls in third row, two rolls in fourth row and one for top of tree. Place remaining roll at bottom center of tree to make trunk. Repeat with remaining dough, butter and filling. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
5. Bake at 375ºF for 15 to 20 minutes or until done; switch positions of sheets halfway through baking time for even browning. Remove from sheets; cool on wire racks. Makes 2 trees. Decorate as desired with Vanilla Icing and candied fruits or small colored candies.
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VANILLA ICING: Combine powdered sugar, 2 to 3 tablespoons milk and vanilla extract. Stir until smooth.
Yield: 1 Tree
Notes: *To measure flour: spoon into standard dry-ingredient measuring cup; level with straight-edged knife.
1/3 cup sugar
2 packages Fleischmann's® Active Dry or Rapid Rise Yeast
1 teaspoon salt
3/4 cup milk
1/2 cup water
1/3 cup plus 1/4 cup butter or margarine, softened
2 eggs
DATE NUT FILLING
1 package chopped dates or pitted dates, snipped
1 cup chopped pecans or walnuts, toasted
1/2 cup sugar
1 1/2 teaspoons ground cinnamon
ICING
2 cups sifted powdered sugar
3 tablespoons milk
1 teaspoon vanilla extract
Candied fruits or small colored candies
Servings: 16
1. In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and salt. Heat milk, water and 1/3 cup butter until warm (105º to 115ºF). Butter does not need to melt. Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in remaining flour to make stiff batter; grease top. Cover tightly with plastic wrap; refrigerate 2 hours or up to 2 days.
2. Prepare Cinnamon Date Filling: In small bowl, combine 1 (8-ounce) package chopped dates or pitted dates, chopped pecans or walnuts, sugar and ground cinnamon; stir well.
3. Remove dough from refrigerator. Punch dough down. Remove dough to lightly floured surface; divide in half. Reserve one half. Roll remaining dough to 16- × 10-inch rectangle. Melt remaining 1/4 cup butter; brush 2 tablespoons on dough to within 1/2-inch of edge. Evenly sprinkle with half of the Cinnamon-Date Filling.
4. Beginning at long end, roll up tightly as for jelly roll; pinch seam to seal. With sharp knife, cut roll into 16 equal pieces. On lower third of large greased baking sheet, arrange five rolls, cut sides up, in a row, with edges touching. Form tree with additional rows of rolls - four rolls in second row, three rolls in third row, two rolls in fourth row and one for top of tree. Place remaining roll at bottom center of tree to make trunk. Repeat with remaining dough, butter and filling. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
5. Bake at 375ºF for 15 to 20 minutes or until done; switch positions of sheets halfway through baking time for even browning. Remove from sheets; cool on wire racks. Makes 2 trees. Decorate as desired with Vanilla Icing and candied fruits or small colored candies.
____________________
VANILLA ICING: Combine powdered sugar, 2 to 3 tablespoons milk and vanilla extract. Stir until smooth.
Yield: 1 Tree
Notes: *To measure flour: spoon into standard dry-ingredient measuring cup; level with straight-edged knife.
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