INGREDIENTS
-
1 (.25 ounce) package active dry yeast
-
1/4 cup warm water (105 degrees to 115 degrees)
-
1 cup warm milk (110 to 115 degrees F)
-
3/4 cup melted butter, divided
-
2 eggs, beaten
-
1/4 cup sugar
-
1 teaspoon salt
-
3 1/2 cups all-purpose flour
-
FILLING:
-
1/2 cup sugar
-
1/2 cup finely chopped walnuts
-
2 teaspoons ground cinnamon
-
ICING:
-
2 tablespoons butter, softened
-
2 cups confectioners' sugar
-
1 teaspoon vanilla extract
-
5 tablespoons milk
DIRECTIONS
-
In a mixing bowl, combine yeast and water. Add milk, 1/2 cup butter, eggs, sugar, salt and 2 cups of flour. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; let rest for 10 minutes. Divide in half. On a floured surface, roll each portion into a 15-in. x 10-in. rectangle. Brush with remaining butter. Combine filling ingredients; sprinkle over dough. Roll up, jelly-roll style, starting with a long side; pinch seams to seal. Place, seam side up, on two greased baking sheets. Fold each roll in half lengthwise with seams touching, with one side 1-1/2 in. longer than the other. With scissors, make a lengthwise cut down the middle to within 1 in. of open ends. Open and lay flat; arrange into a heart shape. Cover and let rise until doubled, about 30 minutes. Bake at 350 degrees F for 15-20 minutes or until golden brown. Cool on wire racks.
-
In a mixing bowl, cream butter, sugar and vanilla. Add enough milk to achieve desired consistency; drizzle over hearts.
What's this?