If I were making it again, I would:
- Use butter instead of margarine in the goo
- Add more flavor to the goo -- cinnamon & other spices, or nearly-applesauce apples
- Maybe follow some of the comments on the recipe, particularly rolling the balls in just butter, then brown sugar, so they get more on them
1/2 teaspoon active dry yeast
1/4 cup water
1 tablespoon white sugar
3/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1-1/2 teaspoons margarine, softened
3 tbsp margarine
3 tbsp brown sugar
3 tbsp raisins
Heat up the water in the microwave -- warm enough to stick a finger in it & feel it's warm, cool enough to keep the finger there. Mix in the sugar in, then the yeast. Let it sit for 5-10 minutes until there's some amount of froth (I didn't get much froth -- I think the water was slightly too cool -- but it worked out anyways).
Mix flour, cinnamon, and salt together. Add liquids and margarine. Knead it just enough to mix everything together. Cover with a damp cloth & let rise until roughly doubled, about 45 minutes.
Melt the remaining margarine in the microwave. Mix in the brown sugar & raisins.
Squish the dough back down. Tear off chunks & roll into 1 inch balls. Roll those balls in the brown sugar goo. Set them into a greased pan on top of each other -- I used pyrex & it turned out well. Let rise for another 15-20 minutes.
Bake at 375 for 20-25 minutes, or until it's golden brown. Flip pan over onto a plate & eat.
We ate this too fast for me to take pictures of it. It didn't stay together, because it stuck to the pan & didn't have enough goo between the doughy bits, but it was very tasty.
Notes from making it a second time:
- The rise depends a LOT on temperature. I left the dough out on the (cool) counter for 45 minutes, and it didn't rise at all. I then moved it into the oven (slightly warmed then turned off), and it doubled in about 10 minutes.
- This time, I changed the goo. First I peeled, halved, and boiled half of a small apple (the kind you get in the big bags) for 20 minutes until it was very soft. Then I heated the butter, brown sugar, raisins (only 2 tbsp), and mashed up apple in a saucepan until it got slightly caramel-like. This seemed to stay between the dough bits better. I'd also recommend tending towards smaller dough bits -- the bigger ones were multiple bites, which isn't what I was going for.
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1-1/2 teaspoons margarine, softened
3 tbsp margarine
3 tbsp brown sugar
3 tbsp raisins
Heat up the water in the microwave -- warm enough to stick a finger in it & feel it's warm, cool enough to keep the finger there. Mix in the sugar in, then the yeast. Let it sit for 5-10 minutes until there's some amount of froth (I didn't get much froth -- I think the water was slightly too cool -- but it worked out anyways).
Mix flour, cinnamon, and salt together. Add liquids and margarine. Knead it just enough to mix everything together. Cover with a damp cloth & let rise until roughly doubled, about 45 minutes.
Melt the remaining margarine in the microwave. Mix in the brown sugar & raisins.
Squish the dough back down. Tear off chunks & roll into 1 inch balls. Roll those balls in the brown sugar goo. Set them into a greased pan on top of each other -- I used pyrex & it turned out well. Let rise for another 15-20 minutes.
Bake at 375 for 20-25 minutes, or until it's golden brown. Flip pan over onto a plate & eat.
We ate this too fast for me to take pictures of it. It didn't stay together, because it stuck to the pan & didn't have enough goo between the doughy bits, but it was very tasty.
Notes from making it a second time:
- The rise depends a LOT on temperature. I left the dough out on the (cool) counter for 45 minutes, and it didn't rise at all. I then moved it into the oven (slightly warmed then turned off), and it doubled in about 10 minutes.
- This time, I changed the goo. First I peeled, halved, and boiled half of a small apple (the kind you get in the big bags) for 20 minutes until it was very soft. Then I heated the butter, brown sugar, raisins (only 2 tbsp), and mashed up apple in a saucepan until it got slightly caramel-like. This seemed to stay between the dough bits better. I'd also recommend tending towards smaller dough bits -- the bigger ones were multiple bites, which isn't what I was going for.
