Debbie Lawson
1 package active dry yeast OR 1 cake compressed yeast
¼ cup water
2 cups milk, scalded
½ cup sugar
½ cup shortening
2 tsp salt
7½ to 8 cups sifted all-purpose flour
2 slightly-beaten eggs
¾ cup sugar
1½ Tbs cinnamon
soft butter
¾ cup orange juice + 4 tsp
1 Tbs grated orange peel + 1 tsp
1 cup sifted confectioner’s sugar
Soften 1 package active dry yeast in ¼ cup warm water.
Mix 1 cup scalded milk, ½ cup sugar, ¼ cup shortening, 1½ tsp. salt, 1 Tbs grated orange peel and ¾ cup orange juice; cool to lukewarm.
Sift 6½ to 7 cups all-purpose flour. Stir in 2 cups flour; beat smooth.
Stir in yeast and 1 slightly-beaten egg; beat well.
Add enough remaining flour to make a soft dough.
Turn out on a lightly floured surface; knead till smooth (10 minutes).
Place in a greased bowl, turning dough once.
Cover and let rise till double (1¼ hours).
Punch down and divide in half. Cover; let rest 10 minutes.
Roll each half in 15×7-inch rectangle, ½ inch thick.
Combine ½ cup sugar and 1 Tbs cinnamon.
Spread each rectangle with half the sugar mixture.
Sprinkle each with 1 tsp. water; smooth with spatula.
Roll. Seal edge; place sealed edge down in greased 8½x4½x2½-inch loaf pan.
Cover; let rise till double (1 hour).
Bake at 350° for 30 minutes.
Cool; frost with icing made of 1 cup sifted confectioners’ sugar, 1 tsp. grated orange peel and 4 tsp. orange juice.
Preparation time: 180 minutes
Cooking time: 30 minutes
Ready in: 210 minutes
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