Recipe By : Veggie Life, May 1997
Serving Size : 16 Preparation Time :0:00
Categories : Pastries
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 c Unbleached white flour
1 c Soy flour
2 tb Wheat gluten
4 ts Active dry yeast (2 pkg)
1 tb Sugar
1 ts Salt
4 oz Firm tofu
1 1/2 c Water -- warm
1/4 c Brown sugar
1/2 c Raisins
Cinnamon
Cooking spray or oil
Cinnamon soy frosting (optional)
Soy flour replaces the usual butter and eggs. Dense, sweet, moist,
and rich--this old favorite loses nothing in the translation.
Although you can also go through a traditional rising procedure),
with the overnight rising method, they'll be ready in time for a
special breakfast.
In a large mixing bowl, stir together flours, gluten, yeast, sugar,
and salt to distribute evenly.
In a small bowl, mash tofu with a fork and whisk together with
water--a few small lumps are okay. Make a well in the center of dry
ingredients, pour in tofu mixture, and stir together quickly to mix.
Knead slightly with back of spoon, just to combine ingredients well
and moisten all of the flour. Transfer to a plastic container with
ample space for rising and a tight-fitting lid and refrigerate
overnight.
Next morning, lightly spray or oil a baking sheet. On a lightly
floured surface, roll half of the dough into a 10-1/2" square.
Sprinkle with half of the brown sugar and raisins, leaving a margin
of 1/2" at the far edge; then sprinkle lightly with cinnamon.
Starting with the near edge, roll up tightly, then pinch along the
far edge to secure the roll. Repeat with second half of dough and
filling. With seam side down, slice each roll into 8 equal pieces and
place, spiral side up, on prepared sheet. If you prefer single rolls,
place about 3" apart; for pull-apart bunches, place about 1/2" apart.
Cover with a cloth and set aside to rise in a warm place, about
40 minutes.
Preheat oven to 400°F and bake about 20 minutes, until golden brown.
Transfer to a rack to cool a bit before frosting, if desired.
