Here is another recipe I am dying to try – soon.
CLASSIC STICKY BUNS
1 envelope active dry yeast
2 Tbsp lukewarm (105 – 115 F) water
1/2 c. lukewarm (105 – 115 F) fat-free milk
1 large egg
2 tsp unsalted butter, melted
2 1/4 c. all-purpose flour
3 Tbsp granulated sugar
1-1/2 tsp cinnamon
1/2 tsp salt
1/2 c. dark raisins
2 tsp. fat-free milk
1/4 c. powdered sugar
1/2 tsp vanilla extract
1-1/2 tsp warm water
1. In a small bowl, sprinkle the yeast over the water. Let stand until foamy, about 10 minutes.
2. In a small bowl, combine the lukewarm milk, egg, and butter. In a food processor, combine the flour, granulated sugar, cinnamon, and salt. With the machine running, scrape the yeast mixture and milk mixture through the feed tube until the dough forms a ball. Knead the dough by pulsing until smooth and no longer sticky, about 30 times.
3. Spray a large bowl with nonstick spray; place the dough in the bowl. Cover loosely with platic wrap or a damp towel and let the dough rise in a warm, drat-free place until it doubles in volume, 30 to 45 minutes.
4. Spray an 8-inch cake pan with nonstick spray. Punch down the dough; lightly sprinkle a work surface with flour.
5. Turn out dough; knead in the raisins and divide the dough into 8 pieces. Roll each piece of dough into an 8-inch rope, then coil the ropes into buns. Place the buns in the pan; cover loosely with plastic wrap or a damp towel and let them rise until doubled in volume, 35 to 40 minutes.
6. Preheat oven to 375 F. Brush the tops of the buns with the milk. Bake on the center rack until lightly browned, 20 to 25 minutes.
7. Meanwhile, in a small bowl, combine the powdered sugar, vanilla, and warm water. Spread over the buns as soon as you remove them from the oven. Serve warm.
Here’s the dirt:
2 g fat (0 g saturated fat, 0 g Trans fat)
27 mg cholesterol
163 mg sodium
42 g carbs
2 g fiber
5 g protein
40 mg calcium