A link to %this page% was e-mailed
Prepare an ice bath in a large bowl. In another bowl, add the sugar to the egg yolks and whisk together until there are no clumps. Add 1/4 cup of the warm heavy cream mixture to the egg yolk mixture and whisk immediately to temper the eggs. Add the egg yolk mixture back to the saucepan with the heavy cream. Simmer, stirring constantly with a wooden spoon, until the mixture thickens and coats the back of the spoon. Pour the mixture into a bowl and chill over the ice bath.
For the cinnamon sugar butter: Melt 1/4 pound (1 stick) of butter in a small saucepan. Add the sugar, cinnamon and salt and cook until the sugar is dissolved. Add the remaining 1/4 pound cold butter and whisk with a hand mixer until creamy and fluffy.
While the bread is soaking, mix together the flour, sugar, baking powder and salt in a small bowl. Add the flour mixture to the bread and gently fold in until just about half incorporated. Add the vegetable oil and eggs and mix gently.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
All fields are required.
Remember me on this computer
Please enter your email address and we will send your password
Your password has been sent and should arrive in your mailbox very soon.
Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.