Streusell Topping D.Breads and Sweet Doughs No.049
--------------------------------------------------------------------------------
|Yield: 5 Portions Each Portion: Quarts|
|------------------------------------------------------------------------------|
|Pan Size: Temp.: |
|------------------------------------------------------------------------------|
| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Cinnamon | | 3.00 Tbsp| 1. Place cinnamon, flour, salt, |
|Flour, All Purpose | 4LB | 1.00 Gal | and sugars in mixer bowl; |
|Salt | | 2.25 Tspn| blend thoroughly at low speed. |
|Sugar, Brown, #10 | 1LB | 2.75 Cup | |
|Sugar, Extra Fine Gr| 3LB | 6.75 Cup | |
|anulated | | | |
|--------------------|----------|----------|-----------------------------------|
|Margarine | 2LB 8OZ| 1.25 Qrt | 2. Add butter or margarine to dry |
| | | | ingredients; blend at low |
| | | | speed until mixture resembles |
| | | | coarse cornmeal. |
| | | | 3. Sprinkle over sweet rools and |
| | | | coffee cakes before baking. |
--------------------------------------------------------------------------------
VARIATION
1. PECAN TOPPING: Omit Steps 1 & 2. Combine 8 oz (1 c.) soften-
ed butter or margarine, 2 lb (5 1/3 cups) brown sugar & 1 lb
8 oz (1 1/2qt) chopped pecans. In Step 3, use as a topping
for Pecan Rolls (Recipe D-G-7-5). YIELD: 3 qt.
2. PRALINE TOPPING: Omit Steps 1 and 2. Combine 3 lb (2 qt)
brown sugar, 1 lb (2 cups) melted butter or margarine, 3
tbsp nonfat dry milk, 7/8 cup milk, 12 oz (3 cups) chopped,
unsalted nuts. In Step 3, use as a topping for Praline Rolls
(Recipe D-G-7-2). YIELD: 3 1/2 qt.
3. RAISIN TOPPING: Omit Steps 1 & 2. Combine 3 lb (2 qt) brown
sugar, 1 lb (2 cups) melted butter or margarine, 3 tbsp
nonfat dry milk, 7/8 cup water, & 2 lb (1 1/2qt) washed,
drained raisins. In Step 3, use as a topping for Cinnamon
Raisin Rolls (Recipe D-G-7-3). YIELD: 3 QT.