Cuisinart CBK-110P1 Recipe - Page 20

5. Roll each piece of dough out into a rectangle, 12 inches wide and ½ inch thick. Brush each rectangle with melted butter, leaving a 1-inch border along one long side, and brushing to the edges of the remaining sides. Sprinkle evenly with the cinnamon sugar filling. Roll the dough tightly, from one long side to the other (toward the unbuttered edge). Pinch along long side to seal. Cut 8 slices from each with a serrated knife. Arrange in prepared pan, cover with plastic wrap and let rise for 30 minutes. Preheat oven to 350°F with the rack in the middle position. 6. Bake for 30 to 35 minutes, until rolls are puffed with lightly golden tops. 7. Let cool for 20 to 25 minutes before frosting. Spread or drizzle frosting as desired. Nutritional information per cinnamon roll: Calories 243 (28% from fat) • carb. 34g • pro. 5g • fat 8g • sat. fat 5g • chol. 43mg • sod. 161mg • calc. 44mg • fiber 1g Basic Sweet Dough Dough Program Makes a 1½-pound dough ¼ cup plus 2 tablespoons water, room temperature 2 large eggs, room temperature ½ teaspoon kosher salt ¼ cup sour cream, room temperature ¼ cup (½ stick) unsalted butter, room temperature and cubed ¼ cup granulated sugar 3 cups bread flour 2¼ teaspoons yeast, active dry, instant or bread machine 1. Put all ingredients, in the order listed, into bread pan fitted with kneading paddle. Secure bread pan into the Cuisinart® Bread Maker. Press PROG to select the Dough program. Press START/STOP to begin the dough-making process. 2. When the cycle is complete, remove dough and transfer to a lightly floured surface, punch to deflate and let rest 10 minutes before using. This dough is perfect to make your favorite sweet breakfast/brunch treats, such as our Raspberry Cheese Danish on the following page. Nutritional information per serving (based on 24 servings): Calories 87 (27% from fat) • carb. 13g • pro. 3g • fat 2g • sat. fat 2g • chol. 22mg • sod. 57mg • calc. 4mg • fiber 1g 38 Raspberry Cheese Danish Dough Program-Makes 2 large Danish 1 recipe Basic Sweet Dough (see previous recipe) 6 ounces cream cheese, room temperature and cubed 3 tablespoons confectioners' sugar, sifted Pinch kosher salt 1 large egg, room temperature ¾ teaspoon pure vanilla extract ½ cup seedless raspberry preserves Egg wash - 1 large egg beaten with ½ teaspoon water Vanilla Glaze (optional): ¾ cup confectioners' sugar, sifted ½ teaspoon pure vanilla extract Low-fat milk (approximately ¼ cup) 1. Prepare Basic Sweet Dough according to recipe. Line two baking sheets with parchment paper. 2. While dough is in the bread maker, prepare cream cheese filling. Put cream cheese, sugar, salt, egg and vanilla extract into Cuisinart® food processor fitted with metal chopping blade. Process until completely smooth. Reserve in refrigerator. 3. Divide the dough into 2 equal pieces. Roll out each piece into a rectangle approximately 14 x 10 inches and place each on the prepared baking pans. Spread the cream cheese filling evenly down the length of the center of each rectangle. Top each with the raspberry preserves. 4. Cut ½-inch wide strips on either side of the dough, cutting from the edge of the dough to the edge of the filling. Fold the top strips together, making an "X" and meeting the opposite strips across the filling. Be sure the opposite dough strips are touching in the middle. Continue with alternating strips until the bottom is reached. Preheat oven to 350°F. 5. Cover Danish loosely with plastic wrap and allow to rise until nearly doubled. Brush with egg wash. Bake for about 30 to 40 minutes, until golden brown and filling is set. 6. While Danish are baking, prepare the vanilla glaze, if using. Place sifted sugar and vanilla extract in a bowl. Whisk the milk into mixture, a few drops at a time, until mixture becomes a consistency that can be drizzled. 7. Remove Danish from oven. Slide parchment and Danish onto a wire rack and pull parchment out from under the Danish (this prevents the bottoms from getting soggy). Allow to cool. Serve plain, dusted with confectioners' sugar, or drizzled with the vanilla glaze. Nutritional information per serving (based on 24 servings with glaze): Calories 152 (31% from fat) • carb. 23g • pro. 5g • fat 5g • sat. fat 3g • chol. 38mg • sod. 93mg • calc. 9mg • fiber 1g 39