Colossal cinnamon buns


February 24, 1991|By MICHAEL & JANE STERN | MICHAEL & JANE STERN,Universal Press Syndicate

FARRAGUT, Iowa -- When we tell you the cinnamon buns Emily Bengston bakes are big -- hot, yeasty swirls veined with cinnamon sugar and dripping white sugar glaze -- please try to imagine them, then quadruple the size you have imagined. These buns are giants, and they are delectable.

Mrs. Bengston, whom most of the customers of her Anchor Inknow as Emmy, explained their secret as we sat at a table and tore into a couple of hot ones: "potato water with all those nice potato goodies from the bottom of the pot." Potato water -- water in which you have boiled potatoes -- rather than ordinary warm water, gives Emmy's buns a softness and flavor that make them, in our cinnamon-bun-eating experience, the best in Iowa -- a state where cinnamon buns reign as the supreme bakery treat.

Emmy has plenty of potato water available because she and hesmall kitchen staff peel, boil and mash lots of potatoes. Most of the plate lunches Emmy serves come sided with potatoes -- billowy, genuine mashed potatoes.

Cinnamon rolls cost $1 apiece; we saw people coming in tEmmy's (which is generally open only for the midday meal, known hereabouts as dinner) for cinnamon buns to take home or to their place of business. With dinner you get a different kind of superb bread: yeast rolls. These are golden-topped beauties baked in a pan, soft enough to serve as a mop for gravy.

Put the Anchor Inn in your little black book. It's a small-town cafbeloved by folks from miles around, and a treasure for any traveler in search of heartland square meals. Evelyn Birkby, the grande dame of KMA-AM radio homemakers in the nearby town of Shendandoah, was the one who took us there, then shared this recipe, courtesy of Emmy:

Emmy's big buns

Makes 6 big buns.

1 package yeast

2 tablespoons warm water (105-110 degrees)

4 tablespoons ( 1/2 stick), plus 2 tablespoons margarine, melted

1 1/2 cups warm potato water (105-110 degrees) (or substitute 1/4 cup dry instant mashed potatoes and 1 1/2 cups water)

1/3 cup sugar

1 teaspoon salt

1/2 cup dry non-fat milk

2 eggs, lightly beaten

4 to 5 cups flour

1 cup white sugar

1/4 cup brown sugar

1 tablespoon cinnamon

1 1/2 cups confectioners' sugar

2 tablespoons butter, softened

1 tablespoon water

Dissolve yeast in 2 tablespoons of warm water. When yeast is foamy, mix it with 4 tablespoons of the margarine, the potato water (or plain water and dry instant potatoes), sugar, salt, non-fat milk, eggs and 4 cups of flour. Mix until a ragged dough begins to form, adding flour as needed.

Turn dough out on floured board and knead 5 minutes, adding flour as needed to make a smooth, silky dough. Roll dough into ball and place in a greased bowl, cover and let rise in a warm place 1 to 2 hours, until double in bulk.

Grease a baking pan about 10 by 10 inches or an ovenproo12-inch skillet.

Turn dough out on floured board, knead 1 minute, and roll into rectangle about 1/2 inch high. Brush with remaining 2 tablespoons of melted margarine. Combine sugars and cinnamon and sprinkle onto buttered dough. Roll dough up like a jelly roll and cut into 6 slices. Place the slices in the prepared

baking pan, cut side up, cover loosely and let rise until nearly double, about 45 minutes. Heat oven to 375 degrees. Bake risen rolls 35 to 40 minutes.

As rolls bake, make glaze by beating butter and water into confectioners' sugar (you may need up to 2 tablespoons of water to make a thick, spoonable glaze).

When rolls are still warm from the oven, spoon on glaze.

Anchor Inn, 610 Hartford St., Farragut, Iowa 51639; (712385-8333. (Open only for noontime meals most days.)

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