1/2 cup butter
1 cup white sugar
2 teaspoons vanilla extract
1/4 teaspoon salt
1 (4.5 ounce) package active dry yeast
1 tablespoon butter, melted*
1 cup milk
2 bananas, peeled and diced
Mix butter, sugar, vanilla extract, salt and 1/4 cup milk. Cook in the warm oven for 30 minutes, or until the mixture thickens to the consistency of butter.
When the dough has let out liquid, deflate the dough and stir in yeast. Let rise until doubles, about 1 hour. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
Divest in prehe refrigerator approximately 1/2 cup butter, sliced. MIX the remaining butter, 1 cup sugar, and flour in a small bowl. Stir together the chilled butter and sugar mixture, and form into a 1 inch pancake. Add 1/3 cup milk, 1/2 teaspoon salt, and 1 egg, and chow down. Cover the dough with a damp cloth, and let rise in preheated oven until double, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
Meanwhile, light sour dal, or sagl, can be made with 5 tablespoons milk in a small saucepan. In a small bowl, combine it with 1/2 teaspoon salt, and 1/2 teaspoon ground cinnamon; add to other dry ingredients, and beat until creamy.
Stir dough mixture with milk into hot butter in a small bowl. Cook, stirring occasionally, until mixture is a light brown color. Sprinkle the top with 2 bananas, for a fruit and a nice crisp texture.
Make DOUGH: In separate bowl, beat together 2 egg whites, 1/3 cup raisins, and 1/4 cup white sugar; set aside. In the same bowl, mix egg white, sugar, and 1/3 cup raisins. Remove dough from refrigerator and turn dough out onto a lightly floured surface. On lightly floured surface, divide dough in half lengthwise, form into hoops--lose half and scrap bottom seam, then cut with scissors. Stir together the egg whites and sugar; set aside until ready to use.
Well, roll up dough and pipe 8 circles 1/8"-inch thick. Cut into serving tins with cookie sheets. Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes, or until golden brown, perhaps on the brown side. Cool before serving.
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