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-> Yom Tov / Holidays
-> Purim
QueenBee
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 Sun, Feb 04 2007, 4:31 pm
I'm making cinnamon buns in a round 7" tin. Anyone know if I can drizzle the white glaze before freezing? I made them today, and would like to be able to take them straight out of the freezer on Motzei Shabbos before Purim and package them.
Also, anyone have a white glaze recipe? (powdered sugar, hot water, and ?)
Thanks!!
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queen
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Sun, Feb 04 2007, 4:34 pm
I can't believe I'm reading this up here.......  you should've called me
not a problem to white glaze the buns, and then freeze.
No need to add anything further than what you wrote to your icing.
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withhumor
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Sun, Feb 04 2007, 4:51 pm
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sure, freezes well. YUMMMMMMMMMMMM
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supermom
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Mon, Feb 05 2007, 12:50 am
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Queenbee can you post the recipe it sound delish!!
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QueenBee
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Mon, Feb 05 2007, 2:05 pm
It's the easiest, most fool proof recipe, and it comes out soft and delicious each and every time!
Here it is:
2 packages dry yeast (each pkg is 2 1/4 teaspoons)
1/2 cup warm water
Dissolve the yeast in the water, put aside to rest for 10 minutes. It may not grow so much or bubble, it's fine.
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2 sticks margarine
1 cup boiling water
1 cup sugar
Mix all of this together, then add the yeast mixture (after it rested) and the following:
4 eggs
8 cups flour
1 teaspoon salt
Let rise for 2 hours. Divide into 4 parts. Roll out each part and spread 1/4 of the filling on each. Roll up like a jelly roll and slice. You can either bake them separately, or in a pan so that they are attached. I like them in a pan bec. they are softer that way. Leave room, they rise a lot in the oven. Bake at 350 for 15-20 minutes.
Filling:
2 packages vanilla sugar (I use 2 Tablespoons)
1 1/2 cup sugar
2 tspn cinnamon
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supermom
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Tue, Feb 06 2007, 5:37 am
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How thick are you slicing them? How much is two sticks of marg.?
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