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| Cranberry Treasures Recipe |
Category: Breads
Rating:
N/A
Servings: 16
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Ingredients
----FILLING----
16 oz cream cheese; softened
2 eggs
1/2 cup sugar
1 teaspoon pure vanilla extract
1 cup dried cranberries -or-
1 cup miniature chocolate chips; semisweet
----DOUGH----
3 3/4 cup all-purpose flour; to 4 1/4 cups
3 tablespoon sugar
4 teaspoon orange peel; freshly grated
1 pkg fleischmann's quick-rise instant ye; ast, or 2 1/4 tsp
1/2 teaspoon salt
1/4 teaspoon ground mace
1/2 cup milk
1/3 cup butter or margarine; cut up
1/4 cup water
3 eggs; divided use
Cooking Directions:
To make filling: In medium bowl of electric mixer, beat cream cheese, 2 eggs, sugar and vanilla until smooth. With spoon, stir in dried cranberries. Cover; refrigerate while preparing dough.
To make dough: In large bowl, combine 1 cup flour, sugar, orange peel, undissolved yeast, salt and mace. Heat milk, butter and water until very warm (120' to 130'F); stir into dry ingredients. Stir in 2 eggs, 1 egg yolk (reserve one egg white) and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes.
To shape: Divide dough into 16 equal pieces; roll each to 6-inch circle. Place an equal amount of filling on center of each. Bring dough up around filling, pleating and pinching firmly just above ling to seal. Place 2 inches apart on greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 60 minutes.
Uncover rolls; pinch again, just above filling, to reseal. Lightly beat reserved egg white; brush on rolls. Bake at 350'F for 20 to 25 minutes or until golden brown, switching position of pans halfway through baking for even browning. Remove from pans; cool on wire racks. When cool, tie each with narrow ribbon.
Recipe by: Fleischmann's Yeast
breads,desserts
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