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I think i slathered too much margarine.

2007-01-04 11:11:03 · 3 answers · asked by pingpongmaniac 2 in Food & Drink Cooking & Recipes

3 answers

make bread pudding if you like it and just leave the salt out of the recipe

2007-01-04 11:16:59 · answer #1 · answered by haveyarn2crochet 3 · 0 0

Try putting powdered sugar or icing on it. That is if it still looks good.

2007-01-04 19:13:57 · answer #2 · answered by lorrnae 3 · 0 0

haveyarn2 has a good idea; to make bread pudding......or start over.

STICKY BUNS:

DOUGH
2 1/4 to 2 3/4 cups unsifted all-purpose flour
1 pkg fast-rising yeast
1/4 cup granulated sugar
1/2 teaspoon salt
1/2 cup milk
1/4 cup water
1/4 cup (1/2 stick) butter or margarine, softened
1 large egg

FILLING
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/4 cup (1/2 stick) butter or margarine, softened
1/3 cup dark seedless raisins
1/3 cup chopped pecans

SYRUP
1/4 cup lightly packed light-brown sugar
1/4 cup light corn syrup
2 Tablespoons butter or margarine
1/4 teaspoon ground cinnamon

36 pecan halves

1. Make dough: In large bowl of electric mixer, combine 1 cup flour, the yeast, 1/4 cup granulated sugar and the salt; mix well.
2. In small saucepan, heat milk, water and 1/4 cup butter over low heat just until warm (120 to 130F); butter does not need to melt.
3. Add milk mixture and egg to flour mixture; beat at low speed 3 minutes, occasionally scraping side of bowl with rubber spatula.
4. Using wooden spoon; gradually stir in enough of the remaining flour to make a soft dough. Turn out onto lightly floured pastry cloth or board. Knead in additional flour as necessary to form a stiff dough. Continue to knead dough until smooth and elastic---about 5 minutes.
5. Place in greased bowl, turning dough over to bring up greased side. Cover with towel. Let dough rise in warm place (85F), free from drafts, until double in bulk---30 to 40 minutes; or place in refrigerator overnight. (Dough can be refrigerated overnight, then shaped and baked in the oven in the morning.)
6. Make filling: In small bowl, combine granulated sugar and 1 teaspoon cinnamon. Lightly grease two large cookie sheets. Turn dough out onto lightly floured pastry cloth or board. Roll dough into a 16-by-12-inch rectangle. Spread with 1/4 cup soft butter; sprinkle with cinnamon-sugar, raisins and chopped pecans.
7. Starting from short edge, roll up, jelly-roll fashion. Pinch edges to seal. Cut crosswise into 12 (1-inch) slices, place half of the slices, 2 inches apart on each cookie sheet.
8. Let rise in warm place, free from drafts, until double in bulk---about 30 minutes. Preheat oven to 350F.
9. Bake buns 20 to 25 minutes, or until golden-brown. Meanwhile, make syrup: In small saucepan, combine brown sugar, corn syrup, butter and cinnamon. Bring to boiling over medium heat, stirring constantly. Remove from heat.
10. Remove cookie sheets to wire racks. Brush or spread syrup over buns. Garnish each bun with 3 pecan halves. Let stand 5 minutes before removing buns to wire racks. Serve warm.

2007-01-04 20:48:38 · answer #3 · answered by Swirly 7 · 0 0

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