- 2 pkg dry yeast
- 1 cup warm water (35 c or 95 f is just about perfect)
- 1 cup warm milk (see above)
- 1/2 cup sugar
- 2/3 C fat (dealers choice, but don’t go all fight club) (shortening is best)
- 1 1/2 t kosher salt
- 2 eggs
- 6 – 8 Cups All Purpose Flour
Combine the yeast, water, milk, and sugar. The goal is to dissolve the solids into the liquids and let rest until bubbly.
In a mixing bowl with a paddle attachment, mix shortening, salt and eggs. This will separate.. its okay. Alternating, 3 times each, add yeast mixture, then flour, ending on flour.. this will allow you to adjust the amount of flour needed to make a smooth dough that pulls away from the side of the bowl.
Now, let it rest. Cover it with plastic wrap in a new bowl (pro tip : use the mildly washed bowl you used to activate the yeast) and set it somewhere warm until its doubled in size. Punch it.
- 2 C Sugar
- 3 T Ground Cinnamon
- 1.5 C Chilled butter
Cream all above ingredients in a stand mixer with a paddle attachment. Set Aside.
Knead the dough until the dough just becomes elastic. Keep adding enough flour to keep your fingers from being coated with dough. Set aside and let rest for another ten minutes.
Preheat oven to 350.
You’re going to want to roll this like a 1/2 ” thick, using a rolling pin and enough flour to keep your dough from sticking to your table and rolling pin.
Evenly spread all of your sugar-cinnamon mixture over the dough. Roll the dough tightly (if this messes up, you just made an awesome batch of monkey bread.. skip all the rest, chop it up, put it in a pan, and bake it) into a spiral shape.. the tighter, the better.
From here, cut the log into two inch thick pieces. Smash them together into a greased baking pan (or as I did, large muffin tins) and bake for about 30 minutes. I’d check after 10-15 and rotate. They’ll be done when they’re golden brown and a bit crusty on the top. NEVER EVER OVERBAKE OR UNDERBAKE.
Word to your mother.