CITRUS-GLAZED CRULLERS (from Jackie Brady)
1/4 c. margarine or butter, melted
1/2 c. sugar
1 can Pillsbury breadsticks
Glaze:
2/3 c. powdered sugar
1/4 t. grated orange peel
1/4 t. lemon peel
1 T. orange juice
1 t. lemon juice
Heat oven to 375°. Grease a cookie sheet. In shallow dish, melt margarine. In another shallow dish, place sugar. Unroll dough; separate into breadsticks. Dip both sides of each breadstick in butter; coat with sugar. Twist each breadstick and place on cookie sheet, pressing ends down firmly. Bake 13 minutes or until golden brown. Meanwhile, in small bowl, stir together all glaze ingredients until smooth.
Remove rolls from oven. Immediately drizzle glaze over rolls. Remove from cookie sheet and serve warm.
1/4 c. margarine or butter, melted
1/2 c. sugar
1 can Pillsbury breadsticks
Glaze:
2/3 c. powdered sugar
1/4 t. grated orange peel
1/4 t. lemon peel
1 T. orange juice
1 t. lemon juice
Heat oven to 375°. Grease a cookie sheet. In shallow dish, melt margarine. In another shallow dish, place sugar. Unroll dough; separate into breadsticks. Dip both sides of each breadstick in butter; coat with sugar. Twist each breadstick and place on cookie sheet, pressing ends down firmly. Bake 13 minutes or until golden brown. Meanwhile, in small bowl, stir together all glaze ingredients until smooth.
Remove rolls from oven. Immediately drizzle glaze over rolls. Remove from cookie sheet and serve warm.
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