Betsy Here’s the half recipe for those of us who want less temptation:
1 pkg. dry yeast
2 Tbs. warm water
1/4 cup shortening or margerine
1 tsp. salt
1/2 cup hot water
2 extra-large eggs
2 cups flour
1. Soften yeast in warm water; set aside.
Can add 1/2 tsp. sugar to warm water, if desired. This will make yeast activate more quickly.
2. In a microwave-safe container combine hot water, salt and shortening. Warm in microwave until shortening begins to melt.
Cool enough that it won’t cause eggs to start cooking. Add eggs and mix well.
3. Stir in yeast and flour and mix until well blended.
4. Place mixture in a bowl and cover. Refrigerate overnight. Allow enough space for dough to double in size.
5. Three or four hours before serving, punch dough down and roll onto lightly floured board to about 1/4 inch thick.
Make a rectangle roughly 12×18 inches.
6. Spread filling over dough:
1/2 cup soft butter or margerine
1/2 cup sugar
zest of one orange
Blend ingredients in a Mini-processor.
7. Roll dough into a pinwheel from the long side. Slice into 1″ or 1 1/2″ pieces and arrange in a greased round or square pan.
These can also be placed individually on a greased cookie sheet (or use parchement paper). Allow to rise until doubled in size.
I often turn on the oven light and put the pans in there; the light’s warmth provides enough heat. Another possibility is to warm the oven on the lowest setting and then turn it off.
8. Bake at 375 for 10-12 minutes, or until brown.
9. Glaze:
Mix together
2 Tbs. warm butter or margerine,
juice of 1/2 orange, and
1/2 lb. powdered sugar … about 2 or more cups.