Canolis

Posted by on August 26, 2006 in Blog | 0 comments

I got this recipe from my roommate, Corrie Taylor, way back when at Rick’s College. It makes the most fabulous hamburger buns on its own, but when they’re stuffed, they are even more wonderful. They freeze perfectly and make a great lunch or snack–just pop them in the microwave for a minute or two and you are in lunch heaven! I usually half the recipe because the full recipe doesn’t fit in my Kitchen Aid. Lucky for you I put the half measurements that I use in parentheses.

Mix and rest these ingredients for 15 minutes:

  • 3-1/2 cups warm water (1-3/4 cups)
  • 1 cup oil (1/2 cup)
  • 3/4 cups sugar or honey (1/2 cup)
  • 6 Tbsp. yeast (3 Tbsp.)

Add:

  • 1 Tbsp. salt (1-1/2 tsp)
  • 3 eggs (2 eggs)
  • 10-1/2 cups flour (6 cups)

Shape immediately into rolls. Let rise about 10 minutes. Bake at 425 degrees for 10 minutes. To make stuffed canolis roll a chunk of dough (about the size of a grapefruit) on a buttered surface to a 1/4 inch thickness. Divide into six sections with a butter knife. Top with fillings of your choice.

  • Our favorite is spaghetti sauce, Canadian bacon, sausage, pepperoni and mozzarella.
  • Traditional is spaghetti sauce, ground beef and mozzarella.
  • Ham and cheese is good.

After the toppings are on, fold up the edges of dough like a diaper until the filling is sealed within the dough. Place seam-side down on a greased cookie sheet. Let rise 10 minutes. Bake. Repeat with remaining dough. We also make “dessert canolis” with the last chunk or two of dough. To make the filling combine:

  • 1-8 ounce pkg. cream cheese
  • 1 egg
  • 1/3 cup sugar

Place a dallop of cream filling in the center of each section. Top with brown sugar, cinnamon and raisins (optional). Seal, let rise and bake as instructed above.

Leave a Comment

Your email address will not be published. Required fields are marked *