Ingredients
- 2 (.25 ounce) packages active dry yeast
- 1/4 cup warm water (105 degrees to 115 degrees)
- 1 cup warm milk (110 to 115 degrees F)
- 1/4 cup butter, softened
- 1/4 cup sugar
- 1 teaspoon salt
- 1 egg
- 3 1/2 cups all-purpose flour
- CRANBERRY SAUCE:
- 2 cups water
- 1 1/2 cups sugar
- 4 cups fresh or frozen cranberries
- EGG MIXTURE:
- 8 eggs
- 3/4 cup evaporated milk
- 3/4 cup sugar
- TOPPING:
- 2 cups all-purpose flour
- 2 cups sugar
- 1 cup cold butter
Directions
- In a large mixing bowl, dissolve yeast in a warm water. Add the milk, butter, sugar, salt, egg and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead. Cover and let rise in a warm place until doubled, about 1 hour.
- For cranberry sauce, in a saucepan, bring water and sugar to a boil. Add cranberries. Reduce heat; cover and simmer for 10 minutes. Remove from the heat; set aside.
- For egg mixture, in a bowl, combine the eggs, evaporated milk and sugar; beat well. Divide half of the egg mixture between two greased 13-in. x 9-in. x 2-in. baking pans; set remaining egg mixture aside.
- Punch dough down. Divide in half. Pat each portion over egg mixture in pans. Spoon cranberry sauce over dough. Drizzle with remaining egg mixture.
- For topping, combine flour and sugar in a bowl. Cut in butter until crumbly; sprinkle over the top.
- Bake at 350 degrees F for 25-30 minutes or until lightly browned. Cool on a wire rack. Serve warm.