Cuisinart DFP-3 DFP-3 Manual - Page 25

Cherry Walnut Cinnamon Buns You may substitute chopped dried apricots for the cherries and almonds for the walnuts. Makes 9 buns, about 2-1/2 inches each. 3/4 teaspoon active dry yeast 2 tablespoons warm (110° F) water 4 teaspoons granulated sugar, divided 3 tablespoons packed brown sugar 1 teaspoon ground cinnamon 1/4 cup walnut halves 1-1/2 cups all-purpose flour 1 tablespoon lowfat cream cheese 1/8 teaspoon salt 1/2 cup + 1 tablespoon lowfat milk 1/4 cup dried tart cherries (may substitute raisins) 1/2 cup boiling water 1-1/2 tablespoons unsalted butter, melted cooking spray Powdered sugar glaze (recipe follows) Stir yeast and 1 teaspoon of the granulated sugar into warm water in a 1-cup liquid measure with pour spout. Let stand until foamy, 5 to 10 minutes. Insert metal blade. Place the brown sugar and cinnamon in work bowl and process 10 seconds. Add walnuts and pulse to chop, 5 times; remove and reserve. Add 1/2 cup cold milk to yeast mixture and stir to blend. Place flour, remaining granulated sugar, cream cheese and salt in work bowl; process 10 seconds. With machine running, add yeast mixture in a steady stream, as fast as the flour will absorb it. Process until dough forms a ball, then process 45 seconds to knead dough. Remove dough and gather into a ball - dough will be slightly sticky. Dust lightly with flour and place in a 1-quart resealable food storage bag; press out air and seal tightly. Let dough rise in a warm, draft-free place, until doubled in volume, about 1 hour. Place cherries in a small, heatproof bowl and cover with 1/2 cup boiling water. Let stand 15 minutes. Drain and pat dry. Lightly coat an 8-inch square baking pan with cooking spray. Punch dough down to deflate; let rest 10 minutes. On a lightly floured surface, roll the dough into a rectangle 14 x 7-inches. Brush dough with melted butter all the way to the short sides, but leaving a 1/2-inch border on each of the long sides. Sprinkle the buttered area evenly with the brown sugar/walnut mixture; distribute the drained and dried cherries evenly over the sugared area. Brush unbuttered edges with water. Roll from one long side jelly-roll style. Pinch seam to seal. Use a serrated knife to cut the roll into 9 pieces, each about 1-1/2 inches in length. Place the rolls in the prepared pan, cut side up. Cover with plastic wrap and place in a warm, draft-free place, until nearly doubled in volume, about 1 hour. Fifteen minutes before baking, preheat oven to 350°F. When ready, brush tops with remaining tablespoon milk. Bake in preheated 350°F oven for 25 to 30 minutes until golden brown and puffed. Let cool on a rack for 15 minutes. Drizzle with Powdered Sugar Glaze. Serve warm. (May be made ahead - do not glaze. Reheat, covered with foil in a 225°F oven for 20 to 30 minutes, then glaze and serve.) Powdered Sugar Glaze 1/3 cup powdered sugar 1/2 teaspoon vanilla extract 2-3 teaspoons lowfat milk Insert metal blade in work bowl. Place powdered sugar, vanilla and 2 teaspoons of the milk in work bowl. Process until smooth, about 15 to 20 seconds. If too thick to drizzle, add remaining teaspoon milk. Nutritional information per bun: Calories 172 (22% from fat) • carb. 30g • pro. 4g • fat 4g • sat. fat 2g • chol. 7mg 24 • sod. 47mg • calc. 39mg • fiber 1g