Categories: Sweet Breads- coffeecakes
Ingredients
- 2 cups any brand commercial eggnog
- 2 1/4 tsp. instant yeast
- 4 cups flour, divided use, plus more for dusting
- 1 tsp. salt
- soft butter
- cinnamon sugar
- confectioners' sugar, optional
- milk or water, optional
Directions
- Heat eggnog to 100 degrees.
- In a mixing bowl, combine warm eggnog and yeast and let stand until bubbly, about 5 minutes.
- Add 2 1/2 cups of flour and the salt to the eggnog. Using a handheld electric mixer, beat for 2 minutes on medium speed. Stir in the remaining flour and mix well with a spatula. Dough will be sticky. (If you prefer a stand mixer, bet the entire mixture for 5 minutes on medium speed.) Cover dough with a piece of greased wax paper and set in a warm place to rise until doubled in bulk.
- Transfer dough to a generously floured surface. Dust dough with flour and knead a time or two.
- Divide dough into two equal portions to make 2 9-inch pans of rolls, or divide dough into three portions to make 3 tea rings to be baked in pie plates.
- Roll each portion of dough into a rectangle, brush with soft butter and sprinkle with cinnamon sugar. Roll up, cut into about 9 pieces and set cut-side up in greased pans if making individual rolls. Make into circles and place in pans if making tea rings.
- Let rise about 1 hour, then bake in a 350 degree oven for 30 minutes or until brown and cooked through.
- if desired, mix enough milk or water with the confectioners’ sugar to make a thin glaze.
-
Drizzle over cooled cake.