Ingredients

The following ingredients have 4 Servings
  • 4 1/2 cups Gold Medal™ all-purpose flour or Better for Bread™ flour
  • 1 package regular or quick active dry yeast
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • 1 cup water
  • 1/4 cup butter or margarine, softened
  • 2 eggs
  • 1 egg white, beaten
  • 9 large yellow gumdrops
  • About 1/2 cup from 1 tub (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting

Instruction

  • Mix 2 cups of the flour, the yeast, sugar and salt in large bowl. Heat water and butter in 1-quart saucepan over medium heat, stirring occasionally, until very warm (120°F to 130°F). Add water mixture to flour mixture. Beat with electric mixter on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Beat in 2 eggs until smooth. Stir in enough remaining flour to make dough easy to handle.
  • Place dough on lightly floured surface. Knead about 10 minutes or until smooth and elastic. Place dough in greased bowl; turn greased side up. Cover and let rise in warm place 1 to 1 1/2 hours or until double. (Dough is ready if indentation remains when touched.)
  • Heat oven to 400°F. Lightly grease cookie sheet. Gently push fist into dough to deflate. Divide dough in half. Roll 1 half into 32-inch rope. Shape rope into large U shape, then double-twist the bottom 4 inches of the U shape together. Place crosswise on cookie sheet. Open ends, making a straight line of dough parallel to long side of cookie sheet.
  • Divide remaining half of dough into thirds. Roll 1 part into 5 inch rope; press on menorah for center candle. Roll each remaining part of dough into 10-inch rope; cut each rope into fourths. Press 4 pieces on each side of center candle on menorah, about 1 inch apart, for remaining candles.
  • Brush egg white over dough. Bake about 15 minutes or until golden brown. Cool on cookie sheet. Attach gumdrops to tops of candles, using frosting.