posted by Deborah1954 08-17-102 4:59 AM
1 cup mashed potatoes
1 cup milk
1/2 cup plus 1 tbls granulated sugar
1/2 tsp salt
1/2 stick unsalted butter, cut up
1/4 cup warm water (105 to 115 degrees)
1 envelope active dry yeast
1 tsp vanilla extract
About 4 1/4 cup unsifted all-purpose four or bread four
Generously butter a 2 to 6-quart bowl for the dough to rise in; set it aside.
Place mashed potatoes (warm or cool) in a saucepan and stirring constantly, add the milk very gradually. Stir in 1/2 cup the sugar (reserve remaining 1 tbls), and the salt and butter. Please over low heat and stir occasionally until the mixture is war (105-115 degrees). Butter does not have to melt completely.
In a 1-cup glass measuring cup, stir the warm water with the remaining 1 tbls of sugar, sprinkle on the yeast, stir briefly with a knife and set aside for about 10 minutes until the mixture rises to the 3/4 cup line.
In a small bowl beat the egg to mix and add the vanilla.
When the potato and milk mixture is warm enough, transfer to a large bow of an electric mixer. Beat the yeast mixture and the egg. On low speed gradually add about 3 cups of the flour. Beat on low speed for a minute or two. Remove the bowl from the mixture. The dough will be wet and sticky now. With a heavy wooden spatula gradually stir in the remaining 1 1/4 cups of flour.
Flour a large work surface. Turn the dough out onto the floured surface. The dough will probably still be too sticky to knead. If it is, add additionally flour until you can handle the dough. Knead for about 5 minutes.
Place dough in the buttered bowl, turning to coat, cover with plastic wrap and let rise for about 1 to 1 1/2 hours until double in volume.
Punch down, turn out on floured surface, cover loosely wit plastic wrap let rest 10 minutes.
Butter jelly roll pan. Roll dough out in an 18 inch square.
2 tbls granulated sugar
1 1/2 tsps cinnamon
1/4 tsp nutmeg
1/4 stick unsalted butter, melted
1 cup dark raisins, steamed
Mix sugar with cinnamon and nutmeg. Spread butter over dough. Sprinkle cinnamon-sugar and then raisins over dough. Roll like jelly roll, cut into 12 even pieces. Cover loosely with plastic wrap and let rise for about 1 hour.
Place oven rack one-third up from bottom and preheat oven to 375 degrees. Bake for about 20 minutes, turning pan once during baking. Let stand 5 minutes.
1 tbls unsalted butter, room temperature
1/4 to 1 cup confectioners sugar
2/3 tsp vanilla extract
few drops almond extract
About 2 tbls light cream
Mix with electric mixer. Should be thick, barely thin enough to pour.
Note: Mashed potatoes can be made with instant mashed potatoes. To steam raisins, place in steam basket for about 5 minutes over boiling water.
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