3 c Flour
2 pk Instant dry yeast, (4 1/2
-tsp)
1/3 c Sugar
1/2 ts Salt
1/2 c Milk
1/2 c Water
1/4 c Butter or margarine
1 Egg
TOPPING
1/2 c Sugar
1/2 c Flour
1/2 c Nuts
2 ts Cinnamon
1/2 c Butter, firm
This is also easily prepared in a food processor.
In large mixer bowl, combine 1 1/2 cups flour, yeast, 1/3 cup sugar, and
salt; mix well. Heat milk, water, and butter (or margarine) until warm (120
~ 130 degrees; butter does not need to melt). Add to flour mixture. Add
egg. Blend at low speed until moistened; beat 3 minutes at medium speed. By
hand, gradually stir in remaining 1 1/2 cups flour to make a stiff batter.
Spread in well greased 13×9 inch cake pan. Cover; let rise in warm oven
(Turn oven to lowest setting for 1 minute, turn off.) for 25 minutes.
Prepare topping: Combine 1/2 cup sugar, 1/2 cup flour, nuts, and cinnamon.
Cut in butter with pastry blender until particles are the size of small
peas. Sprinkle topping over batter. With back of spoon, make random
indentations in batter.
Bake at 375 degrees for 20 – 25 minutes. Serve warm or cold.
NOTES : The original recipe called for only 1 tsp cinnamon.
Yields
1 Servings