First, the BASIC cool rise dough:
Cool Rise Sweet Dough for Cinnamon Rolls
Stir together in a bowl:
2 cups flour
1/2 cup sugar
1 tsp salt
2 Tbsp dry yeast (or 2 little packets)
½ cup (1 stick of butter), softened to room temperature
Pour in 1 1/2 c. very hot water. Mix on medium speed for 2 minutes.
2 eggs (at room temperature) and
1 c. flour
Mix on high speed for 1 minute.
Gradually add in 2-3 more cups of flour until the dough is thick and elastic, pulling away from the side of the bowl.
Turn dough out onto counter. Cover and let rest for 20 minutes.
Divide the dough into two balls. Roll out one ball at a time. Roll out into a rectangle that is roughly 10×14 inches. Spread melted butter over the top of rectangle to within 3/4″ of edges. Sprinkle sugar on top of the butter. Sprinkle cinnamon on top of that. Distribute raisins over the butter/sugar/cinnamon. Starting with one side, roll up the dough into a long, thick roll. Slice into individual rolls and place in a 9×13″ pan on their sides. I try to get 12 rolls out of each ball of dough and put 12 to a pan.
Cover with plastic wrap and refrigerate for 2-24 hours. The flavor really improves if you refrigerate this recipe overnight. Before baking, remove from fridge and let sit on the counter for at least an hour.
Bake at 350° until golden brown. Remove from oven. While they’re still hot, drizzle some glaze over them.
Serve warm. Glaze: a cup of powdered sugar, a drizzle of melted butter, and just enough milk or lemon juice to make a runny glaze.
ADAPTED FROM NANCY REAGAN’S MONKEY BREAD RECIPE
In addition to the regular ingredients for cool rise dough, you will need additional butter, about 1 stick, melted and cooled.
Make up basic cool rise dough. After it has risen for 20 minutes, punch the dough down and shape into a log. Cut dough into 28 equal pieces. Shape each piece of dough into a ball and dip in melted butter and roll in cinnamon sugar. Place the balls of dough in the bottom of a greased and floured tube pan (like an angel food cake pan). Layer the balls of dough about halfway up the pan, leaving enough space for the dough to rise. Cover and refrigerate overnight. Let the pan come to room temperature the next morning, then bake at 350 for about 30 minutes.
*Chopped walnuts or pecans sprinkled throughout the pan would be a nice addition, I think.
Once, I made up the cinnamon roll dough as directed, and cut it into slices – but instead of putting them in a baking pan, I laid them two deep in a greased tube pan. Refrigerated and then let them rise the next day as usual – it made a very pretty presentation. Very nice with a glaze drizzled over them.
Julekage is a popular Norwegian bread for the Christmas holidays. Can be served frosted or unfrosted.
In addition to the ingredients needed to make a batch of Cool Rise dough, you will need
1 cup raisins
½ cup finely chopped citron or candied peel
When you have blended the ingredients, by hand add the raisins and citron* or candied peel. Knead the dough either with a mixer dough hook or by hand on a floured surface until smooth and elastic. Then put into a greased bowl, cover and let rise for 20 minutes. Punch the dough down and divide into two parts. Shape each half of the dough into a round loaf. Place each round on a greased cookie sheet and cover with foil and/or plastic wrap. Refrigerate overnight. Next day, let the dough come up to room temperature before baking at 350 degrees 45 to 50 minutes, until golden brown. If too dark cover loosely with foil the last 5 to 10 minutes of baking. Remove from cookie sheet; brush with melted butter. Cool. Drizzle with powdered sugar glaze, if desired. Makes 2 loaves.
*Sandy’s cooknote: does anyone really like citron? And what the heck is it? Well, citron is like a lemon but has less acid. You may want to substitute some candied lemon peel for the citron.
Prepare Cool Rise dough as directed – however, when you are mixing the dough, prior to kneading it, add the following ingredients by hand:
½ cup candied cherries, chopped
½ cup mixed candied fruit
Continue with kneading the dough and let rise. Punch down dough. Divide into two parts. Divide each half into 3 pieces. On lightly floured surface, roll each piece to a 24” rope. On greased cookie sheet, loosely braid 3 ropes from center to ends. Form into a circle, pinch ends to seal. Cover, refrigerate overnight. Next day, bake the wreaths at 350 degrees until golden brown. Re move from cookie sheets and cool. Drizzle with powdered sugar, if desired. Can garnish with candied cherries.
Prepare Cool rise dough. After you let the dough rest 20 minutes, punch down the dough, cover with plastic wrap and refrigerate overnight.
Next day, prepare your choice of filling (see below). Divide the dough into 2 parts. Roll each half to an 18×6” rectangle. For either the cranberry or the cherry filling, brush a 3” center strip of the dough with egg white. If making the Butter Pecan filling, omit the egg white and spread the 3” center with the butter-sugar mixture; sprinkle half the nuts over dough which has been spread with butter-sugar mixture. If you are making either cranberry or fruit filling, spread that over the egg white mixture. NOW. Fold one long side of dough over the filling. Then fold over the other side overlapping dough by 1 ½ inches. Pinch edge and ends to seal. Place seam side down on greased cookie sheet. Form into a horseshoe shape or a circle; pinch ends together to make the circle.
Cover, let rise in a warm place until light and puff, 15 to 20 minutes. Bake at 400 degrees 15 to 20 minutes until golden brown. Remove from cookie sheets, cool. Sift powdered sugar over top before serving, if desired.
DIFFERENT KINDS OF FILLINGS
1 cup chopped cranberries
½ cup chopped nuts
½ cup raisins, chopped
½ cup sugar
¼ tsp ground mace
½ tsp ground allspice
In a small bowl, mix all ingredients.
Candied Fruit Filling
1 cup chopped red and green candied cherries or candied fruit
1 cup chopped nuts
In a small bowl, combine cherries and nuts.
Butter Pecan Filling
½ cup packed brown sugar
¼ cup butter or margarine
½ tsp cinnamon
1 cup chopped pecans
In a small mixer bowl cream sugar and butter and cinnamon until fluffy. Set creamed mixture and pecans aside.
** note:400 degrees for anything other than a baked potato makes me nervous. This is what the recipe called for but I think I would change it to 350 degrees.
–Happy Cooking and Happy cookbook collecting!