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United States Cuisine
Shared by: Second Banana on 7/17/2016
Prep Time 1 Hour 30 Minutes
Process Time 1 Hour
Overall Time 2 Hours 30 Minutes
Course Diabetic Breakfast
Preparation Style Bake
|This recipe serves 24|
4 cups All-purpose flour
1 package Active Dry Yeast
1/3 cup Sugar substitute
1 cup Skim Milk
1/2 cup Margarine
1 teaspoon Salt
2 ea Eggs
2 teaspoons Cinnamon, ground
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|Directions Before baking, preheat oven to 375°F
Combine 2 cups flour, yeast, and 1 1/4 teaspoons sugar substitute in a large bowl.
Combine milk, 1/3 cup margarine, and salt in a small saucepan; heat until mixture reaches 120°F to 130°F. Add liquid mixture to flour mixture. Add eggs, and beat at low speed of an electric mixer 30 seconds. Increase speed to high, and beat 3 minutes. Gradually add remaining 2 cups flour, stirring to make a stiff dough.
Turn dough out onto a lightly floured surface. Knead until smooth and elastic, about 8 to 10 minutes. Shape dough into a ball, and place in a bowl coated with cooking spray, turning to grease top. Cover and let rise in a warm place, 85°F, for 1 hour or until doubled in bulk.
Punch dough down; divide in half. Cover and let rest 10 minutes. Roll one half of dough to a 12 x 8 inch rectangle. Melt remaining margarine over low heat; brush half of melted margarine over shaped dough.
Combine 2 teaspoons sugar substitute and cinnamon, stirring to blend; sprinkle half over shaped dough. Sprinkle with half of raisins. Roll up jellyroll fashion, beginning at long side; press edges and ends together securely. Cut into 12 slices. Arrange slices in a 9 inch round baking pan coated with cooking spray. Repeat process with remaining dough, melted margarine, sugar substitute mixture, and raisins.
Cover and let rise in a warm place, 85°F, for 30 minutes or until doubled in bulk.
Bake in preheated oven for 20 to 25 minutes or until golden brown. Cool slightly; remove from pans, and serve warm.