Cinnamon Fingers

I was craving doughnuts, but I try to stay away from deep frying these days.  These baked treats turned beautifully and fixed me right up.  I definitely recommend noshing while they are warm from the oven. So very good.

The filling is the crumb top from the Kitchenarian's New York Style Crumb Cake.  I was quite pleased with the buttery, cinnamony goodness.


Cinnamon Fingers

3 cups unbleached all purpose flour
1 package active dry yeast
1 cup warm skim milk
1/4 cup raw honey
1/4 cup oil
1/4 tsp salt
1 egg, lightly beaten
2 tbls vital wheat gluten (optional)

Topping:
1/2 cup butter, melted
1 cup sugar
1 tsp cinnamon

Filling:
1/2 cup brown sugar
1/4 cup sugar
1/4 tsp salt
2 tsp cinnamon
1/2 cup butter, melted
1 1/4 cup unbleached all-purpose flour

Dissolve yeast in 1/4 cup warm water.  Stir in milk, honey, oil, and salt.  Mix in one cup of flour and vital wheat gluten.  Mix in egg and enough flour to make a soft dough.  Turn dough out onto floured board and knead for 5 to 8 minutes, adding flour as necessary.  Place in covered bowl and let rise for one hour.

While dough is rising assemble the filling.  Stir together both sugars, salt, and cinnamon, and butter in a medium bowl. Fold in the flour until well combined.  Set aside.

Turn dough back out on floured board and divide into 12 to 15 pieces.  Take one piece and roll it into a rope.  Flatten the rope out into a rough rectangle.  Crumble some filling down the center of the the dough.  Fold the edges together over the filling and pinch closed.  Place on greased cookie sheet, pinch side down.  Repeat with remaining dough.

Brush fingers with melted butter.  Bake at 375 for 15 to 18 minutes or until dough is nicely browned.

Mix cinnamon and sugar together.  When fingers come out of the oven, brush again with butter and dredge through cinnamon sugar mixture.  Set on rack to cool.