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FERNA MONKEY BREAD
| Ingredients |
Quantity |
| EAGLE INSTANT DRY YEAST |
2 tbsps. |
| Refined Sugar |
1 tsp. |
| Water |
1/4 cup |
| Fresh milk |
1 cup |
| FERNA BUTTINA BUTTER SUBSTITUTE |
2/3 cup |
| Refined Sugar |
1/2 cup |
| FERNA VANILLA LIQUID |
1 tsp. |
| Eggs |
2 pcs. |
| Egg yolks |
2 pcs. |
| FERNA EGG YELLOW POWDER COLOR |
1/8 tsp. |
| All purpose flour, sifted |
6 cups (about 650 to 700grams) |
| FERNA IODIZED SALT |
1 1/2 tsps. |
| Cinnamon powder |
1 tsp. |
| Walnuts, coarsely chopped |
1 cup |
| Raisins |
1 cup |
PROCEDURE
1. Combine the first three
ingredients, mix well. Add fresh milk, FERNA
BUTTINA BUTTER SUBSTITUTE, Refined sugar, and
FERNA VANILLA LIQUID. Lightly beat eggs and
egg yolks. Add to the mixture.
2. Combine all purpose flour, FERNA IODIZED
SALT, and cinnamon powder. Make a well in the
center and gradually add in the yeast mixture.
Mix well.
3. Knead for 8-10 minutes. Add nuts and raisins.
4. Ferment until double in bulk, about 1 - 1
1/2 hours.
5. Divide into 8. Form into logs and cut each
into 8 pieces. Shape into balls.
6. Bake in a preheated 350°F oven for 55
minutes to 1 hour.
7. Cool completely. Remove from pan and drizzle
with glaze.
CINNAMON BUTTER
| Ingredients |
Quantity |
| FERNA MASINA BUTTER SUBSTITUTE |
3/4 cup |
| Sugar |
1 cup |
| Cinnamon |
2 tsps. |
PROCEDURE
Combine all ingredients.
VANILLA GLAZED
| Ingredients |
Quantity |
| Confectioner's sugar |
1 1/2 cups |
| FERNA MASINA BUTTER SUBSTITUTE |
1 tbsp. |
| FERNA VANILLA LIQUID |
1 tsp. |
| Fresh milk |
2-3 tbsps. |
PROCEDURE
Combine all ingredients.
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