Christmas Swirls
Christmas Swirls
1 package or 2 cake yeast
1/4 cup lukewarm water
3/4 cup scalded milk
1/4 cup shortening
1/4 cup sugar
1 teaspoon salt
1 teaspoon vanilla
2 1/4 cups sifted flour
1 1/2 cups rolled oats, uncooked
1 egg
For dough, soften yeast in warm water. Pour scalded milk over shortening, sugar and salt; stir occasionally until shortening melts. Cool to lukewarm; stir in vanilla, 1 cup of the flour, oatmeal, egg and softened yeast. Beat until egg is blended. Stir in the rest of the flour, and enough more to form a soft dough.
Turn out on lightly floured board and knead until satiny, about 10 minutes; round dough into ball; place in greased bowl and brush lightly with melted shortening. Cover and let rise until double in size. Punch down, turn out on lightly floured board and roll to form a 10 by 20 inch rectangle. Spread with 1/4 cup softened butter. Fold dough, buttered sides together and roll out again to same size. Cut into strips 3/4 inch wide. With hands, shape strips into rope-like pieces then coil on greased cookie sheet to form circles. Cover and let rise until almost doubled in size. Bake in a 400-degree oven for 10 to 15 minutes. Brush while still warm with a lemon glaze made by stirring one tablespoon lemon juice into half a cup of powdered sugar.
Makes about 2 dozen
1 package or 2 cake yeast
1/4 cup lukewarm water
3/4 cup scalded milk
1/4 cup shortening
1/4 cup sugar
1 teaspoon salt
1 teaspoon vanilla
2 1/4 cups sifted flour
1 1/2 cups rolled oats, uncooked
1 egg
For dough, soften yeast in warm water. Pour scalded milk over shortening, sugar and salt; stir occasionally until shortening melts. Cool to lukewarm; stir in vanilla, 1 cup of the flour, oatmeal, egg and softened yeast. Beat until egg is blended. Stir in the rest of the flour, and enough more to form a soft dough.
Turn out on lightly floured board and knead until satiny, about 10 minutes; round dough into ball; place in greased bowl and brush lightly with melted shortening. Cover and let rise until double in size. Punch down, turn out on lightly floured board and roll to form a 10 by 20 inch rectangle. Spread with 1/4 cup softened butter. Fold dough, buttered sides together and roll out again to same size. Cut into strips 3/4 inch wide. With hands, shape strips into rope-like pieces then coil on greased cookie sheet to form circles. Cover and let rise until almost doubled in size. Bake in a 400-degree oven for 10 to 15 minutes. Brush while still warm with a lemon glaze made by stirring one tablespoon lemon juice into half a cup of powdered sugar.
Makes about 2 dozen
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