Cuisinart DFP-3 manual Cherry Walnut Cinnamon Buns, Powdered Sugar Glaze, Cup walnut halves

Cherry Walnut Cinnamon Buns

You may substitute chopped dried apricots for the cherries and almonds for the walnuts. Makes 9 buns, about 2-1/2 inches each.

3/4	teaspoon active dry yeast	1/8	teaspoon salt
2	tablespoons warm (110° F) water	1/2	cup + 1 tablespoon lowfat milk
4	teaspoons granulated sugar, divided	1/4	cup dried tart cherries (may substitute
3	tablespoons packed brown sugar		raisins)
		1/2	cup boiling water
1	teaspoon ground cinnamon
		1-1/2	tablespoons unsalted butter, melted
1/4	cup walnut halves
			cooking spray
1-1/2	cups all-purpose flour
			Powdered sugar glaze (recipe fol-
1	tablespoon lowfat cream cheese
			lows)

Stir yeast and 1 teaspoon of the granulated sugar into warm water in a 1-cup liquid measure with pour spout. Let stand until foamy, 5 to 10 minutes. Insert metal blade. Place the brown sugar and cinnamon in work bowl and process 10 seconds. Add walnuts and pulse to chop, 5 times; remove and reserve. Add 1/2 cup cold milk to yeast mixture and stir to blend.

Place flour, remaining granulated sugar, cream cheese and salt in work bowl; process 10 seconds. With machine running, add yeast mixture in a steady stream, as fast as the flour will absorb it. Process until dough forms a ball, then process 45 seconds to knead dough. Remove dough and gather into a ball – dough will be slightly sticky. Dust lightly with flour and place in a 1-quart reseal- able food storage bag; press out air and seal tightly. Let dough rise in a warm, draft-free place, until doubled in volume, about 1 hour. Place cherries in a small, heatproof bowl and cover with 1/2 cup boiling water. Let stand 15 minutes. Drain and pat dry. Lightly coat an 8-inch square baking pan with cooking spray.

Punch dough down to deflate; let rest 10 minutes. On a lightly floured surface, roll the dough into a rectangle 14 x 7-inches. Brush dough with melted butter all the way to the short sides, but leaving a 1/2-inch border on each of the long sides. Sprinkle the buttered area evenly with the brown sugar/walnut mixture; distribute the drained and dried cherries evenly over the sugared area. Brush unbuttered edges with water. Roll from one long side jelly-roll style. Pinch seam to seal. Use a serrated knife to cut the roll into 9 pieces, each about 1-1/2 inches in length. Place the rolls in the prepared pan, cut side up. Cover with plastic wrap and place in a warm, draft-free place, until nearly doubled in volume, about 1 hour. Fifteen minutes before baking, preheat oven to 350°F.

When ready, brush tops with remaining tablespoon milk. Bake in preheated 350°F oven for 25 to 30 minutes until golden brown and puffed. Let cool on a rack for 15 minutes. Drizzle with Powdered Sugar Glaze. Serve warm. (May be made ahead – do not glaze. Reheat, covered with foil in a 225°F oven for 20 to 30 minutes, then glaze and serve.)

Powdered Sugar Glaze

1/3 cup powdered sugar 2-3 teaspoons lowfat milk

1/2 teaspoon vanilla extract

Insert metal blade in work bowl. Place powdered sugar, vanilla and 2 teaspoons of the milk in work bowl. Process until smooth, about 15 to 20 seconds. If too thick to drizzle, add remaining teaspoon milk.

Nutritional information per bun:

Calories 172 (22% from fat) • carb. 30g • pro. 4g • fat 4g • sat. fat 2g • chol. 7mg 24

• sod. 47mg • calc. 39mg • fiber 1g