We are getting you ready for Easter with a sweet treat! Chef Karel Anne stops by to prepare an overnight Easter Crown.
Overnight Easter Crown
Serving Size : 12
1 package quick dry yeast
4 1/2 cups all-purpose flour
3 Tablespoons brown sugar, packed
1/2 teaspoon salt
1/4 cup water -- hot
1 cup milk -- lukewarm
3 Tablespoons shortening
2 Tablespoons unsalted butter -- softened, (1/2 stick)
1/4 cup sugar
1 Tablespoon cinnamon
1/2 cup raisins (optional)
1/2 cup powdered sugar
1-2 teaspoons milk
1 cup sour cream
1. Blend the yeast, 4 cups flour, brown sugar, and salt with a fork in a large mixing bowl.
2. Pour the hot water and warm milk into the flour mixture and blend.
As it incorporates, add the egg and shortening. Mix until smooth. Add up to 1/4 cup flour until the dough no longer sticks to the bowl.
3. Remove dough to a floured surface. Using a rolling pin, shape into a large rectangle. Brush the surface with butter.
4. Combine the sugar with the cinnamon and sprinkle over the dough. Roll the rectangle tightly and press the seam to seal it.
Curve the roll into a circle, overlapping and sealing the ends. Transfer the circle to a greased baking sheet.
Make a series of deep cuts around the circle with a sharp knife, without cutting completely through the circle.
Pull the slices apart slightly and twist them over so they lie flat, revealing the spiral design.
Place on a greased baking sheet, cover lightly with plastic wrap and refrigerate overnight to rise.
5. In the morning, preheat oven to 375F. Remove plastic wrap and bake for 20 minutes.
6. In a small bowl, drizzle the milk over the powdered sugar and stir to combine. The mixture will be very stiff. Add the sour cream and stir until smooth.
7. When the rolls come out of the oven, place them on a serving tray. Spread the sour cream frosting on top while they are still warm.
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Per Serving : 250 Calories; 14g Fat (24.1% calories from fat); 10g Protein; 85g Carbohydrate; 3g Dietary Fiber; 37mg Cholesterol; 391mg Sodium.