To freeze baked goods for later use: let baked goods cool, wrap or place in large plastic bags and freeze the same day. When drained and while still hot, dip in glaze mixture. Insert a stick through holes and let a number of doughnuts drain over glaze bowl until next ones are ready to do.
1 lb. powdered sugar
1 Tbsp. margarine
1 tsp. vanilla
dash of mace
enough rich milk to make thin icing
Prepare a mixture of butter and margarine and a mixture of sugar, brown sugar, and cinnamon.
Roll a piece of dough to about 18x9 in. Spread dough with butter mixture and sprinkle over some of the sugar mixture.
Roll up the dough as for jelly roll.
Cut 1 1/2 in. chunks and place in greased pans, pressing down lightly on each chunk. Cover and let raise in warm place until nearly double.
Bake at 400 degrees for 15-20 minutes or until browned. These may be iced with doughnut glaze as soon as they are taken from the oven.
Handle dough same as for cinnamon buns, except make a mixture of brown and white sugar, cinnamon, and a little white corn syrup and water.
Spread in bottom of heavily greased pans with nuts. if desired, before putting in rolls. Immediately after baking, invert pans over trays and let syrup run down before removing pans.
Shape dough as desired. Place on greased pans, and bake at 400 degrees starting on a lower rack and changing to upper rack about halfway through for 15 minutes of baking time. Brush tops lightly with butter to remove any floury appearance.
A good way to use all the leftover bits of dough. Put dough in greased pan, dab or punch holes in it, and spread leftover sugar, syrup, or butter mixtures over. Let raise and bake as for cinnamon buns.
Note: Can also be used for bread loafs. Just shape dough, place in loaf pan, let rise. Bake in 350 degree oven for approx. 30-40 minutes, or until top is golden brown and sounds hollow when tapped.
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