INGREDIENTS
1/3 cup lard, cold and coarsely chopped, plus more for greasing the pan
¾ cup apple cider vinegar
1½ cups water
1¼ cups sugar, divided
4 tsp. cinnamon, divided
2 cups all-purpose unbleached flour
3 tsp. baking powder
1 tsp. salt
¾ cup milk (Note: I used ½ cup)
4 Tbsp. unsalted butter, divided
PREPARATION
• Preheat the over to 375 degrees. Lightly grease a deep 13-by-9-inch baking dish or 9-inch pie pan with lard and set aside.
• In a heavy saucepan, combine the vinegar, water, 1 cup of sugar and 2 teaspoons of cinnamon.
• Cook over low heat, stirring continually, until the sugar dissolves.
• Increase the heat to medium and cook for 20 minutes. • Remove from the heat and allow to cool slightly.
• In a large bowl, sift together the flour, baking powder and salt.
• Cut in the lard until the mixture resembles coarse crumbs.
• Stir in the milk with a fork until a soft dough forms.
• Turn the dough onto a floured board and roll out into a rectangle about Œ-inch thick.
• In a small bowl, combine the remaining Œ cup of sugar and the remaining 2 teaspoons of cinnamon.
• Evenly sprinkle the mixture over the surface of the dough.
• Dot with 2 tablespoons of butter.
• Starting with the longer side, roll up the dough.
• Cut crosswise into slices about 1Œ inches thick.
• Place the rolls in the prepared baking dish and dot with the remaining 2 tablespoons of butter.
• Evenly pour the hot vinegar mixture over the rolls.
• Bake for 30 to 40 minutes, until puffed and golden and the liquid has thickened to a syrup.
• Remove from the oven and loosen the rolls from the sides of the pan.
• Turn the pan of rolls upside down onto a serving platter so the syrup runs down and coats the rolls.
• Serve hot, fresh from the oven.
This article appears in April 2012.