Wine to Dine

Val’s Pull-Aparts

**revised by Leah/Laurel, Xmas 2018**


2 ½ cups milk

1 tbs salt

1 tbs shortening for every cup of milk (=2 ½ tbs shortening)

2/3 cup of water (probably warm?) w/ 2 pkg yeast

½ cup sugar

2 eggs

~6 cups flour

1 bottle red wine


Less milk than you think

More powdered sugar than you think


1. Open bottle of wine

2. Combine milk, salt, shortening, eggs, and yeast in mixing bowl and mix on low 

     2a. Wait to add sugar (~2 sips of wine) because according to the Great British Baking Show, sugar stops yeast from working

3. Slowly add one cup of flour at a time, mixing on high speed between each cup

     3a. Feel free to switch to a bread hook when it feels right

4. After the last cup of flour, mix on high for a decent amount of time

5. Set aside to rise for one glass of wine

6. After rising, punch the dough down (again, a tip from the Great British Baking Show)

7. Find a Bundt pan (or something similar) & wipe with Crisco

8. Make dough balls to roll in butter & a cinnamon/sugar mixture, combing in Bundt pan

9. Finally preheat oven to 350 and set aside to rise for another glass of wine

10. Bake for 30-45 minutes, or until 4 different people agree they should be taken out

11. Let cool, combine frosting ingredients & frost.

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