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Butterscotch football
Nb persons: 0
Yield: 1 Football
Preparation time:
Total time:
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1-3/4 cups | all-purpose flour |
2 tablespoons | sugar |
1 envelope | Fleischmann's® RapidRise Yeast |
1/2 teaspoon | salt |
1/4 cup | water |
1/4 cup | evaporated milk |
1/2 cup | butter |
margarine, alternative | |
1 | egg yolk |
1 (11-ounce) package | butterscotch morsels |
1/2 cup | sugar |
1 teaspoon | ground cinnamon |
Powdered Sugar Glaze (recipe follows)
Directions
In a large bowl, combine 1/2 cup flour, 2 tablespoons sugar, undissolved yeast, and salt. Heat water, milk, and butter until very warm (120 to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg yolk and 1/2 cup flour. Beat 2 minutes at high speed. Stir in remaining flour to make a stiff batter. Cover tightly with plastic wrap; refrigerate 2 hours.
Remove dough from refrigerator. Combine 1 cup butterscotch morsels, 1/2 cup sugar, and cinnamon. Roll dough to 10 x 8-inch rectangle using 1/4 cup of sugar mixture (instead of flour) on surface. Sprinkle with 1/4 cup sugar mixture; fold ends over center (like folding a letter). Repeat rolling, sprinkling, and folding procedure twice more using remaining sugar mixture. Shape dough into a 10-inch football; place on baking sheet lined with parchment or wax paper.
Bake at 375oF for 20 to 25 minutes or until done. Remove from sheet; cool on wire rack.* Spread evenly with the remaining butterscotch morsels, melted. Decorate with Powdered Sugar Glaze to create football laces.
Powdered Sugar Glaze: In a bowl, combine 1/2 cup powdered sugar, sifted and 2-3 teaspoons evaporated milk. Stir until smooth.
* If baking in advance of game day, freeze in airtight container or bag. Remove from freezer on game day; bring to room temperature (about 2 hours). Proceed with icing and decorating football.
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