Glazed Nut Topping D.Breads and Sweet Doughs No.047
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|Yield: 9 Portions Each Portion: Pints|
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|Pan Size: Temp.: |
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Cinnamon | 1OZ| 0.25 Cup | 1. Place cinnamon, flour, mace, |
|Flour, All Purpose | 8OZ| 2.00 Cup | milk, and sugar in mixer bowl; |
|Mace | | 1.33 Tbsp| blend thoroughly. |
|Milk, Non Fat, Dry, | 4OZ| 0.88 Cup | |
|Milk Powder | | | |
|Sugar, Extra Fine Gr| 6LB 4OZ| 3.50 Qrt | |
|anulated | | | |
|--------------------|----------|----------|-----------------------------------|
|Margarine | 1LB 8OZ| 3.00 Cup | 2. Add butter or margarine and |
|Cold Water | | 2.00 Cup | water to dry ingredients; mix |
| | | | at low speed until well |
| | | | blended. |
|--------------------|----------|----------|-----------------------------------|
|Nuts, Unsalted | 1LB 8OZ| 1.50 Qrt | 3. Blend in nuts at low speed. |
| | | | 4. Spread on dough before baking. |
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NOTE: 1. This topping may be used for a variety of sweet dough prod-
ucts. See Recipe Card D-G-7, Guide for Sweet Dough Make-up.