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Why recepie famous for?
"First Place Winner at the 2008 Iowa State Fair!"
Ingredients
1 cup mashed potatoes1 cup reserved potato water
3/4 cup butter OR margarine
3/4 cup sugar2 teaspoons salt
2 envelopes Fleischmann's® Active Dry Yeast
1/2 cup warm water (100 to 110 degrees F)
2 eggs8 1/2 cups all-purpose flour, or more if neededFilling:
1/2 cup butter OR margarine, softened
1 cup hot water
1 cup sugar
1 1/2 teaspoons Spice Islands® Ground Saigon CinnamonIcing
:3 cups powdered sugar6 tablespoons butter OR margarine, softened
1 teaspoon Spice Islands® 100% Pure Bourbon Vanilla Extract
5 tablespoons milk, or more as needed
Instructions
Combine potatoes, potato water, butter, sugar, salt and hot water in large mixing bowl. Stir until butter melts; set aside and let cool. Combine yeast and 1/2 cup warm water in small bowl. Let rest 5 minutes. Add eggs, 2 cups flour and yeast mixture to potato mixture. Beat until well mixed. Continue adding flour, 1 cup at a time until soft dough forms.Knead on a lightly floured surface until smooth and elastic (about 4 to 6 minutes), OR knead with electric mixer using dough hook. Place in a greased bowl, turning to coat. Cover.
Let rise in a warm, draft free area about 1 hour, until doubled in size. Punch dough down; divide in half.
Roll one portion of dough on a lightly floured surface to a 12 x 18-inch rectangle. Spread with half the butter. Combine sugar and cinnamon; sprinkle half of the mixture over surface. Roll up tightly lengthwise, sealing edges. Cut into 12 slices. Place in greased 13 x 9-inch pan. Repeat with remaining dough. Cover.
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