Master Sweet Dough
4-1/2 cups all-purpose flour
1/3 cup sugar
2 envelopes FLEISCHMANN’S RapidRise Yeast
1 teaspoon salt
3/4 cup milk
1/2 cup water
1/3 cup butter or margarine, cut into pieces
In bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, and salt. Heat milk, water, and butter until warm (120 to 130 F). Gradually add to flour misture; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make stiff batter; grease top. Cover tightly with plastic wrap; refrigerate 2 to 24 hours. Remove dough from refrigerator. Punch dough down. Remove dough to lightly floured surface; divide in half or leave whole, depending on selected preparation.
LEMON NUT TWISTS (use 1/2 of dough): In small bowl, combine 1/2 cup toasted slivered almonds, 1/3 cup firmly packed brown sugar, and 1 tablespoon grated lemon peel; reserve. Roll dough to 21 x 8-inch rectangle. Melt 2 tablespoons butter or margarine. Brush middle-third of dough (covering 7 x 8-inch portion) with 1 tablespoon butter. Sprinkle with half of filling. Fold one of the remaining dough thirds over filling. Brush folded dough with remaining butter. Sprinkle with remaining filling. Fold remaining dough third over filling; pinch edges to seal. Cut into 8 (1-inch-wide) strips. Twist each strip two or three times. Place on greased baking sheet. Cover; let rise in a warm, draft-free place until doubled in size, about 20 to 40 minutes.
Bake at 375oF for 15 minutes or until done. Remove from sheet; let cool on wire rack. Drizzle with Lemon Icing (recipe follows). Makes 8 twists.
Lemon Icing: In small bowl, combine 1 cup powdered sugar, sifted, and 4 to 5 teaspoons fresh lemon juice. Stir until smooth.
PEANUT BUTTER AND JAM TURNOVERS (use 1/2 of dough): In small bowl, combine 1/3 cup creamy peanut butter and 1/3 cup jam; stir to blend. Set aside. Roll dough to 15 x 12-inch rectangle; cut into 20 (3-inch) squares. Place 1 rounded teaspoon of filling in center of each square. Fold each square in half to enclose filling, making a triangle. Seal seams with tines of fork. Cover and let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes. Again, seal with tines of fork. Bake at 375 F until done, switching positions of sheets halfway through baking for even browning. Remove from pans; cool on wire racks. Makes 20 turnovers.
BOUQUET COFFEECAKE (use 1/2 of dough): Roll dough to 14-x7-inch rectangle. Cut into 14 (1-inch) strips. Twist 2 strips together. Form into coil and tuck ends underneath. Repeat with remaining strips to make 7 coils. Place 1 coil of dough in center of greased baking sheet. Arrange remaining coils around center coil in circle with sides lightly touching. Cover; let rise in warm, draft free place until doubled in size, about 20 to 40 minutes. Lightly beat 1 egg with 1 tablespoon water; brush on cake. With thumb, press deep identations in center of coils. Fill each with about 2 teaspoons raspberry or strawberry jam. Bake at 375F for 20 minutes or until done. Remove from baking sheet; let cool on wire rack. Makes 1 coffeecake.
CREAM CHEESE AND JAM FOLDOVERS; PICTURED (use 1/2 of dough): In small bowl, combine 4 ounces cream cheese, softened, and 2 tablespoons sugar; stir to blend. Set mixture aside. Roll dough to 16-inch square; cut into 16 (4-inch) squares. Place 1 rounded teaspoon cream cheese mixture in center of each square. Overlap two opposite corners of each square over center of cream cheese mixture; pinch to seal. Place foldovers on 2 large greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes. Bake at 375øF for 15 minutes or until foldovers are done, switching positions of sheets halfway through baking for even browning. Remove foldovers from baking sheets; let cool on wire racks. Spoon about 1/2 teaspoon jam on open ends of each foldover. Drizzle with Vanilla Icing . Makes 16 foldovers.
In small bowl, combine 1 cup powdered sugar, sifted; 4 to 5 teaspoons milk, and 1 / 2 teaspoon vanilla extract. Stir until smooth.
Per serving for lemon nut twists (1 twist): calories 357; total fat 12 g; saturated fat 5 g; cholesterol 45 mg; sodium 233 mg; total carbohydrate 58 g; dietary fiber 2 g; protein 7 g.