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|Recipe courtesy North Dakota Wheat Commission|
|3 1/4 - 3 1/2 cups bread flour
1/4 cup sugar
1/3 cup non-fat dry milk
1 teaspoon salt
1 package active dry yeast
1 cup water
3 tablespoons butter or margarine, divided
1/2 cup brown sugar
1 1/2 teaspoons cinnamon
1 cup powdered sugar
1 teaspoon butter
1/2 teaspoon vanilla
1 1/2 - 2 tablespoons water
|In large bowl, combine 1 1/4 cups bread flour, sugar, dry milk, salt and yeast. Heat water and 2 tablespoons butter until very warm (120 - 130 degrees F.). Add warm liquid and egg to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. Stir in 2 to 2 1/2 cups flour to form a stiff dough. On floured surface, knead dough about 7 minutes until no longer sticky. Place in large bowl that has been coated with non-stick spray. Cover and let rise in warm place until doubled in size, about 1 hour.
Punch down; on a lightly floured surface roll into a 6 x 40-inch strip. Spread 1 tablespoon softened butter down center of strip. Mix brown sugar and cinnamon and sprinkle on strip. Roll up to make a long, slender roll. Seal edge by pressing firmly. Twist roll several times and lift to a baking sheet that has been coated with non-stick spray. Shape into large pretzel, tucking ends under edge of "pretzel" to keep dough from untwisting.
Cover and let rise until doubled, about 1 hour. Bake 20 to 25 minutes at 350 degrees F. or until golden brown. Let cool.
Mix powdered sugar, softened butter, vanilla and enough water to make frosting easy to spread.
*Two 1-pound loaves of frozen sweet dough may be substituted. Thaw until warm and bubbly.
|Based on 12 servings, each provides 230 calories, 5.78 g protein, 45 g carbohydrates, 3.65 g fat, 19 mg cholesterol, .3 g fiber, 233 mg sodium.|