Serves: 16
1 cup butter
1/2 cup sugar
1/2 teaspoon salt
2 tablespoons grated lemon rind
2 eggs, well beaten
1 package active dry yeast
1/4 cup warm water, 110-115 degrees
1 cup dairy sour cream
4 1/2 cups sifted all-purpose flour
1/4 cup melted butter, divided
1/4 cup brown sugar
6 tablespoons sugar
1 1/2 teaspoons cinnamon
3/4 cup chopped nuts
3/4 cup raisins
Cream together butter and sugar until fluffy. Add salt, lemon rind, eggs and yeast which has been dissolved in warm water. Blend in sour cream. Add flour, mix thoroughly. Chill, covered, in refrigerator for 3 hours. Remove from refrigerator, let rise for 1 1/2 hours. Cover bottom of 13 x 9 inch baking pan with 3 tablespoons melted butter. Sprinkle on brown sugar. Roll dough on lightly floured board into 22 x 16 x 1/4 inch thick rectangle. Brush dough with remaining butter. Combine sugar and cinnamon, sprinkle evenly over dough. Sprinkle nuts and raisins evenly over dough. Roll up long edge like jelly roll, seal edges. Cut crosswise into 3/4 inch thick slices. Arrange slices on top of brown sugar/butter mixture in pan. Cover, let rise in warm place until double (can refrigerate and bake next day - allow up to 1 1/2 hours rising time before baking). Bake at 375 degrees for 35 minutes.
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