Total Calories: 440
* Filling: In a small mixer bowl at medium speed, beat 1/3 cup softened butter or margarine and 1/3 cup packed brown sugar until fluffy. At low speed, beat in 1/3 cup all-purpose flour, 2 teaspoons vanilla extract and 1 1/2 teaspoons ground cinnamon until smooth. Stir in 1 1/2 cups finely chopped walnuts. Cover and chill at least 30 minutes. Makes about 1 cup. Browned Butter Icing: In a small saucepan over medium heat, lightly brown 2 tablespoons butter. Do Not Burn. Remove from heat. Stir in 1 cup sifted powdered sugar, then stir in 5 to 6 teaspoons half-and-half and 1/4 teaspoon vanilla extract until smooth. Makes about 1/2 cup. Raspberry Butter: In a small mixer bowl at medium speed, beat 1/2 cup softened butter until fluffy. Stir in 1/2 cup red raspberry preserves, 2 tablespoons powdered sugar and 1 teaspoon vanilla extract until blended. Serve immediately or cover and chill. Serve at room temperature. Makes about 1 cup. In a small bowl, dissolve yeast in warm water.
In a large mixer bowl at low speed, beat milk, sugar, eggs, butter or margarine, yeast, vanilla and salt until combined. Add 2 cups of the flour and beat for 4 minutes, scraping bowl frequently. Stir in remaining 1 1/2 cups flour, 1/2 cup at a time, to form a soft dough. On a lightly floured surface, knead for 5 to 10 minutes or until smooth and elastic. Place in a greased bowl turn to coat surface. Cover and let rise in a warm place, free from drafts, until doubled, about 90 minutes.
Punch down dough. On a lightly floured surface, roll dough into a 30 x 10-inch rectangle. Crumble filling evenly over dough to within 1 inch of all edges. Starting from the long side, roll as for a jelly roll. With a sharp knife, cut roll in half lengthwise. Carefully turn so cut sides are up. Loosely twist halves together, keeping cut sides up so filling can be seen. Place on a greased baking sheet, shaping into a 10-inch ring pinch ends to seal. Loosely cover and let rise in a warm place, free from drafts, until almost doubled, 45 to 60 minutes.
Bake in a preheated 375° oven for 15 minutes. Cover lightly with foil and bake 5 to 10 minutes longer or until twist sounds hollow when tapped. Remove to a wire rack. While warm, drizzle with icing. Serve with Raspberry Butter.
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