Risen Pasty Dough

1 cup milk
1/3 cup sugar
1/3 cup unsalted butter or shortening
1/2 teaspoon salt
2 1/2 teaspoons traditional yeast
1/4 cup water
2 eggs
3 3/4 cups flour
In a bowl mix water, milk, salt, shortening sugar until you feel the sugar is disolved completely. Add yeast and let sit on the counter for about an hour.   Add 2 well beaten eggs and 3 3/4 cups flour.  Mix well and cover until risen to 2 -3 times original size.
Push down and place on a lightly floured surface.
Now you have your dough, there are many ways of preparing it:  This recipe will make 2 cakes and is a very versatile dough.  You can add whatever leftover fruit or nuts you have handy.  Some preparation examples are:

Fancy....

In a deep cake or Bundt pancut and roll the dough into small balls.  Dip in melted butter or shortening.  Roll balls in sugar mixed with cinnamon.  Layer in pan as above and sprinkle raisins, nuts, etc between the balls and let rise and hour.  Bake at 375 for about 35 minutes and let cool before serving.

Traditional

Add some cinnamon to the dough if to your taste.  In a flat cake pan press peeled and uncooked fruit (apples, peaches, pears, plums) into the batter.  Let rise and bake at 375 for about 40 minutes.  Let cool and dust with confectioners sugar.

Cinnamon Rolls
Mix raisins and cinnamon into the dough.  Roll into a tube about 1 " in diameter. Roll as illustrated above.  It will look pretty small in the pan, like a little worm.  But give it and hour or 2 and it will rise and fill the pan completely.  Bake at 375 for about 40 minutes.  Brush with confectioners sugar and let cool before serving.


Tray of Cinnamon Rolls.  This is similar to the recipe above; but you make many little rolls which turn into larger ones once risen.  Brush with shortening 2 minutes before removing from oven then brush with confectioners sugar while still warm for a glossy finish.


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                         This recipie was found at Uncle Bucks Recipie HomePage
                               http://www.askauntsue.com/r/Default.htm            


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