Cuisinart DLC-XP - Manual (Page 41)

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plastic wrap, then place in a resealable bag and freeze. To use,
unwrap, flour lightly and place in clean resealable bag. Allow to
thaw, then to rise before proceeding.
Nutritional analysis per serving:
Calories 144 (20% from fat) • carbo. 18g • pro. 2g • fat 4g • sat.
fat 0g • chol. 18mg • sod. 72mg • fiber 0g
CINNAMON SWIRL COFFEE RINGS
Yield: Six 9 inch rings (8 - 12 slices each)
Preparation: 20-25 minutes; 2 - 2 1/2 hours to rise and bake
1 recipe Sweet Dough, after first rising
2-1/2 cups sugar
1/2 cup cinnamon
12 tablespoons unsalted butter, melted
1 large egg
2 tablespoons water
cooking spray
2
cups confectioner’s sugar
4-6 tablespoons milk
optional: 1/3 cup raisins or chopped nuts per coffee ring
Punch the dough down and divide into 6 equal portions, cover
loosely with plastic wrap and let rest for 10 minutes. Make
the filling.
Insert the metal blade in the processor. Process to combine the
sugar with the cinnamon. Remove and reserve. Beat the egg
with a fork or whisk until foamy. Beat in the water to make an egg
wash, then reserve and refrigerate until ready to use. Spray six
9 inch pie pans (may use disposable) with cooking spray.
On a lightly floured surface, working with one piece of dough at a
time, roll out the dough to a rectangle, 8 x 20 inches. Brush with
2 tablespoons of the melted butter, leaving a 1-inch border all
around. Sprinkle the buttered area of the coffee cake evenly with
1/3 cup of the cinnamon sugar mixture; top with optional raisins
or nuts as desired. Beginning at one long end, roll up the dough
jelly-roll style; gently pinch to seal. Arrange in a ring; seam side
down, and tuck one end of the dough into the other to form a
ring; gently pinch to seal. Cover loosely with plastic wrap and
repeat with the remaining dough and filling ingredients. Let the
coffee rings rise in a warm place until doubled in bulk, about
1-1/2 to 2 hours. Meanwhile, preheat the ovens to 350°F.
Brush each ring with the egg wash. Bake the rings for about
25-30 minutes, until browned and hollow sounding when tapped.
Remove the rings from the pans and let cool on a rack. Just
before serving, combine the confectioner’s sugar with the milk
until smooth. Drizzle over the rings. Slice and serve.
Nutritional analysis per slice:
Calories 114 (31% from fat) • carbo. 18g • pro. 2g • fat 4g •
sat. fat 0g • chol. 18mg • sod. 42mg • fiber 0g
MAPLE WALNUT RAISIN STICKY BUNS
Yield: 36 sticky buns
Preparation: 25-30 minutes; 1 1/2 hours to rise and bake
1 recipe Basic Sweet Dough, made with brown sugar in
place of granulated sugar, after first rising
Cooking spray
zest of 1 orange, bitter white pith removed
1-1/2 cups brown sugar
6
tablespoons cinnamon, divided
2 cups pure maple syrup (not pancake syrup)
3/4 cup fresh orange juice
1-1/2 sticks unsalted butter, melted
1 tablespoon
vanilla
3 cups raisins
2 cups walnut pieces, lightly toasted
Punch the dough down and divide into 4 equal pieces. Cover
loosely with plastic wrap and let rest 10 minutes. Evenly coat four
9-inch (8-cup) square or round baking pans with cooking spray.
Make the filling and topping.