Yields:
1 Serving
Difficulty: Medium
Prep Time: 2 Hr 30 Mins
Cook Time:
20 Mins
Total Time:
2 Hr 50 Mins
Hello boys and ghouls. Now don’t the title scare you away. This recipe is just as tasty as it is scary. The intestines you see are actually made from a delicious and fluffy bread filled with a cinnamon butter and then covered in a vanilla glaze. It may look scary but it is truly delicious.
The recipe you see is entirely lactose free, providing you use the right products of course.
Please enjoy.
Ingredients
Adjust Servings
-
Bread
- Filling
- Glaze
Instructions
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Place the brown sugar in a large bowl.
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Add the warmed milk and mix well.
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When the sugar has been dissolved add in a few drops of the red food coloring. Then add in the yeast, butter and egg. Mix well.
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Add in the salt and the flour.
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Mix until the dough roughly comes together.
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Turn the dough out onto a lightly floured surface and knead until lovely and smooth.
- Place dough into a lightly oiled bowl and cover with cling-wrap. Leave in a lovely warm and drought free place for an hour.
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Prepare the filling by combining all the ingredients and mixing thoroughly.
- You will need a square baking dish to make the intestines. It should be approximately 30cm by 30cm. If your dish is bigger you will need to make smaller intestines to fill the space up.
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Get your bread out of the bowl and gently flatten to release the air inside. Grab the bread and roll it into a long thin rectangle.
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Spread the filling onto the bread leaving a small gap on all sides.
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Roll into a small tube. If you want a thicker tube simply roll it up a few more times. If you want it thin only roll it up once, cut the excess and repeat using the excess. I found that alternating between thing and thick tubes makes the intestines look quite lovely.
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The best bit is placing the intestines into the pan. Feel free to roll the intestines and make them twist and turn in all sorts of directions. The more variation the better the intestines will look. Make sure you don’t pack them in the pan too tight as they will rise for the second time and fill the pan out. Don’t forget they are meant to look like intestines, the more imperfect the shapes and squiggles the better they will end up.
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When you are done with that loosely cover with cling-wrap (spray with a little oil if it is in danger of touching the bread). Leave in a lovely warm and drought free place for 30 minutes.
- Preheat your oven to 180°C. Cook your bread for 15 to 20 minutes. The color may change and the tops will brown.
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While it is cooking you can prepare the glaze. Simply combine all the ingredients and add in a few drops of red food coloring.
- When the bread is done take it out of the oven and spread the glaze on top.
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Serve, devour and enjoy.
