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INTERCOT - Walt Disney World Inside & Out - Info Central
Sticky Mickeys
Concourse
Steakhouse - Contemporary Resort
Yield: 1 1/2 dozen
Ingredients:
1 cup warm water
4 teaspoon yeast
4 eggs
1 stick butter
5 cups bread flour
3/4 cup cake flour
1/2 cup granulated sugar
2 tablespoons milk powder
1 tablespoon salt
1/2 teaspoon cinnamon
1/2 teaspoon orange zest
1 stick butter, melted
1 cup cinnamon sugar Sugar Icing (see below)
Caramel sauce for serving (see below)
Directions:
1. Heat oven to 380 F. Dissolve yeast in warm water in a large bowl. Let
bloom for 3 to 5 minutes. Add the rest of the ingredients except last butter
and cinnamon sugar, and mix at low speed with electric mixer until smooth
and elastic, about 10-12 minutes.
2. Place dough in a greased bowl, cover, and let rise in a warm place until
double in bulk. Punch dough down, and cut into 56 (1-ounce) pieces using a
scale. Roll dough into small balls.
3. Take three balls, hold together, dunk in melted butter, and press into
cinnamon sugar. Place in large muffin pan, sugar side down. Let proof in
warm area, until dough is doubled in size again. Bake for 15-18 minutes,
until golden brown. Take out of muffin pan while still warm. Cool, and cover
with icing.
4. To serve, place a Sticky Mickey on a plate. Slit down into the Mickey.
Pour caramel sauce into slit.
Sugar Icing:
Mix 1 cup powdered sugar with 1 to 2 tablespoons water until sugar is
dissolved and mixture is smooth and runs in a ribbon when poured from a
spoon.
Caramel Sauce:
Melt 1/2 stick butter in pan on medium heat. Stir in 3/4 cup brown sugar;
mix well. Add 3/4 teaspoon vanilla and 1/4 teaspoon cinnamon and
continuously stir for 5 minutes. Stir with a whip and slowly add 1 cup heavy
whipping cream. Once cream is added, continue to cook for 5 minutes. Keep
warm.
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