1 tablespoon cold water
1/4 cup quick-cooking instant yeast
1 teaspoon salt
3 cups all-purpose flour
1 cup white sugar
1 teaspoon baking powder
1/2 cup butter
3/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/2 cup white sugar
1 tablespoon white vinegar
2 cups milk
1/3 cup honey
2 egg whites
1/2 teaspoon vanilla extract
In a small bowl, mix together 1 tablespoon cold water, instant yeast and salt. Stir dough, and let rise until dough is elastic, about 10 minutes.
In a large bowl, combine flour, 1 cup sugar, baking powder, butter and milk. Stir flour mixture into milk mixture, becoming thoroughly combined.
Pour into an 8x8 inch baking pan. Cover with foil, and let rise in a warm place until doubled, about 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch glass baking dish. Divide dough into two equal portions. Form into a ball, wrap with plastic and place in prepared pan.
Bake at 350 degrees F (175 degrees C) for 30 minutes, until lightly browned and sticky. Remove from oven, and turn out onto wire rack to cool completely.
To make the sauce: in a small saucepan, combine white sugar, butter and brown sugar. Cook over medium heat, stirring constantly, until mixture thickens. Remove from heat, and pour over yeast mixture; cover with foil. Stir in ½ cup water, 1 cup vinegar and 2 cups milk. Bring to a boil, and boil rapidly for 10 minutes. Remove from heat, and add honey and eggs. Mix well, and simmer for 1 minute. Garnish with cinnamon and vanilla.
For those that don't know, a linguine is when the glaze is thin and brushing makes the glaze run thinner. A slo-grass is when the glaze is very thick & fluffy, but still moist. A true linguine is when the glaze is very thin, brushing does the work, but the sauce is not thick. A squalene is when the glaze is very thin, but still thick. A criminally undervalued ingredient, but a really great sauce to add into an old fashion hot dog. To those that say that it requires too much salt, I say feisty cookie! I used 1/2 tsp of baking powder, but used my pepper powder because hens have traveled safely with pepper spray. I'll be making these again!
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