Recipes February 2004 SWEET PETALS





3/4 cup granulated sugar
1/4 cup packed brown sugar
2 teaspoons cinnamon
3/4 cup chopped nuts

1 package dry yeast
1/4 cup warm water
3/4 cup milk, scalded
2 tablespoons sugar
3 tablespoons solid vegetable shortening
1 1/2 teaspoons salt
2 1/2-3 cups plain flour

1 stick margarine, melted

1/2 cup powdered sugar
1 teaspoon milk


Combine granulated and brown sugars, cinnamon and nuts in a shallow bowl; set aside. In a small bowl, dissolve yeast in warm water.

In a large mixing bowl, combine scalded milk, 2 tablespoons sugar, shortening and salt, stirring until shortening melts. Stir in yeast. Gradually add flour to form a stiff dough. Turn dough out on a floured surface and knead 3-5 minutes, until smooth and elastic. Place dough in a greased bowl. Cover and let rise in a warm place, about 85 degrees, 1 hour. Pinch off a small amount of dough and roll into a 1 1/2-inch ball. Place on a baking sheet or pizza pan that has been lined with foil and greased. (The ball forms the center of a �flower.�)

With remaining dough, form 2-3 tablespoons at a time into 6-inch-long strips about the diameter of a finger. Dip strips in melted margarine and then in cinnamon-sugar mixture. Wrap strips, end to end, in a concentric circle around center of flower. (Strips form “petals.”) Cover and let rise in a warm place for 1 hour. Bake at 350 degrees for 25-30 minutes. Cool. Combine powdered sugar and milk and drizzle over flower. Serve as a dessert or as a breakfast bread.