Cinnamon Roll Date Ring
Cinnamon Roll Date Ring
2 cakes of compressed yeast
1/4 cup lukewarm water
1 cup buttermilk
1/4 cup sugar
1/3 cup butter
1 1/2 teaspoon salt
4 cups sifted flour
2 eggs
1 1/4 cups chopped fresh dates
1/4 cup honey
1/4 cup brown sugar
2 tablespoons frozen orange juice concentrate
1/2 cup chopped almonds
1 teaspoon cinnamon
Dissolve yeast in lukewarm water. Heat buttermilk to lukewarm; add granulated sugar and 1/4 cup very soft butter; stir until sugar is dissolved. Mix in yeast mixture and salt. Stir in 2 cups of sifted flour and beat until smooth. Add eggs one at a time, beating well.
Gradually mix in the remaining flour. Cover and let rise in a warm place until doubled in bulk, about 1 1/2 hours.
Meanwhile prepare filling; mix dates, honey, brown sugar, orange juice concentrate, almonds and cinnamon together.
Punch down dough and divide in half. On slightly floured board roll out half the dough to a 12-inch square. Melt remaining butter and spread half of it over the dough. Cover with one half the date filling. Roll up dough as for jelly roll; cut into 1 1/4 inch slices; arrange slices cut side down in a greased 10-inch tube pan or 3-quart ring mold. Repeat procedure with the remaining dough, arranging slices on top of those already in pan.
Let rise until doubled, about 1/2 hour. Bake in 350 degree oven for 45 minutes or until done.
Makes on 10-inch coffee ring.
2 cakes of compressed yeast
1/4 cup lukewarm water
1 cup buttermilk
1/4 cup sugar
1/3 cup butter
1 1/2 teaspoon salt
4 cups sifted flour
2 eggs
1 1/4 cups chopped fresh dates
1/4 cup honey
1/4 cup brown sugar
2 tablespoons frozen orange juice concentrate
1/2 cup chopped almonds
1 teaspoon cinnamon
Dissolve yeast in lukewarm water. Heat buttermilk to lukewarm; add granulated sugar and 1/4 cup very soft butter; stir until sugar is dissolved. Mix in yeast mixture and salt. Stir in 2 cups of sifted flour and beat until smooth. Add eggs one at a time, beating well.
Gradually mix in the remaining flour. Cover and let rise in a warm place until doubled in bulk, about 1 1/2 hours.
Meanwhile prepare filling; mix dates, honey, brown sugar, orange juice concentrate, almonds and cinnamon together.
Punch down dough and divide in half. On slightly floured board roll out half the dough to a 12-inch square. Melt remaining butter and spread half of it over the dough. Cover with one half the date filling. Roll up dough as for jelly roll; cut into 1 1/4 inch slices; arrange slices cut side down in a greased 10-inch tube pan or 3-quart ring mold. Repeat procedure with the remaining dough, arranging slices on top of those already in pan.
Let rise until doubled, about 1/2 hour. Bake in 350 degree oven for 45 minutes or until done.
Makes on 10-inch coffee ring.
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