Necessity (and hungry teenagers) is the mother of invention. In this case, I
made challah dough and promptly forgot about it. Suddenly, I had a baseball team
to feed, and I created an oven-fried cinnamon sugar bread that brought raves. If
you like doughnuts, you'll like this.
1 1/2 cups warm water
2 tablespoons yeast
1/2 cup unsalted butter - melted (or oil)
1/2 cup sugar
1 egg yolk
1 teaspoon vanilla - optional
1 tablespoon salt
6 to 7 cups bread flour
1/3 cup unsalted butter - melted
1 cup sugar
4 to 6 teaspoons cinnamon
confectioner's sugar - optional
In a large bowl, whisk together water and yeast, then stir in butter, sugar,
eggs and egg yolk, vanilla, salt and most of flour. Add more flour until you
have a kneadable dough. Knead until smooth and bouncy (dusting in more flour as
required) for 8 to 10 minutes. Cover dough and let it rest 40 minutes.
Cover a (15-by-21-inch) baking sheet (or two smaller sheets) with parchment
Gently deflate the dough and roll it out as best you can. Allow the dough to
rest when it resists. Start by rolling as best you can, transfer it to baking
sheet, let it rest a minute, then ease it, by hand, to fit.
Place entire baking sheet in a large plastic bag (a new trash bag is fine) and
let dough rise until puffy (30 to 40 minutes).
Preheat oven to 350 F.
Brush dough liberally with melted butter, going over it a few times. Dust with
cinnamon and sugar. Bake until browned (25 to 40 minutes).
Remove from baking sheet, cut into slabs with a pizza wheel or a sharp paring
knife. Dust with confectioner's sugar (optional). Serve warm.
AUTHOR: Lori A