Frozen Dough – instructions
If you have picked up a package of frozen Fifendekel Cinnamon Dough, frozen Fifendekel Sunflower dough here are the instructions: Sunflower Bread Keep frozen until the night before you will be baking the bread. Place package on the counter (leave in the bag) overnight to thaw. Next morning remove dough from the bag. Lightly flour your counter and roll dough out into an oblong shape about 6 inches X 17 inches. Roll up lie a jelly roll (similar to a French Bread shape)/ Option 1: place jelly roll on a greased cookie sheet. Cover lightly with a tea towel and place in a warm (not hot) area and allow to rise for 1.5 hours. Option 2: Cut ‘jelly roll’ in half and place in two 9 inch loaf pans. Cover lightly with towel and allow to rise for 1.5 hours. Preheat oven to 360 degrees F or 185 degrees C. Bake 30 – 35 minutes until golden brown. Remove from loaf pan and brush top with butter and allow to cool. Note: prior to final rise and after you have panned the bread you may, if you wish, make an egg wash of egg and a bit of water mixed together and paint over the top of the loaf and sprinkle with sunflower seeds or sesame seeds. Then continue by covering the bread and allowing to rise. If you use an egg wash omit brushing with butter after baking. Cinnamon Buns Keep frozen until the night before you will be baking. Place package on counter (leave in the bag) overnight to thaw. Next morning remove the dough from the bag. Lightly sprinkle flour on the counter and roll out dough to 1/2 to 3/4 inch thickness (approximately a 11X17 inch cookie sheet size.) Moisten the edges by brushing with water. Spread the dough with a layer of melted margarine or butter except for the area that has been moistened. Sprinkle the dough with an even layer of cinnamon sugar. Roll up loosely lie a jelly roll and cut into 12 even pieces. Place on a greased cookie sheet or pan that has been lined with wax paper. Cover and let rise in a warm (not hot) place for approximately 1 hour. Bake at 350 degree F or 15 – 20 minutes or until baked. Tip onto clean wax paper, Brush with melted margarine or butter. Cool. Upon serving drizzle with icing.