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1
Dissolve yeast in warm water, stir and let sit for 5 min.
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2
Using a stand mixer with the paddle attachment, combine the brown sugar, salt, and both flours.
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3
Change to hook attachment. Add the yeast solution and butter. continue to mix on medium until ball forms around hook attachment.
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4
If dough is too wet, add all-purpose flour tbsp by tbsp, until it is at the right consistency. (That would be it forming a ball and no longer sticking sticking to the walls of the bowl.)
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5
Add a thin layer of oil to a bowl. Make dough into a tight ball. Place in bowl, cover with cling wrap, let sit and rise for 1 hour. (The dough should rise 2-3x its original size)
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6
Pre-heat oven to 425 F.
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7
Bring pot of water to a boil and slowly add 1/3 cup of baking soda. As you wait for the pot to boil, Roll dough into rope about 1/2 inch thick. and cut pieces to 1 inch wide
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8
Prepare a pan with wire rack over it. Add dough bits to water 5 at a time and leave to boil for roughly 30 sec. (roughly 10 sec after they rise to the top of the pot) when done allow them to drip dry on wire rack, don't let them touch.
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9
Liberally apply non-stick cook spay to cooking sheet before putting dough bits on. After all have been placed with small space in between (some may still rise in the oven), apply the egg wash.
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10
Place in oven for 13-17 min. They should turn golden brown.
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11
When you pull them out of the oven, brush melted butter on half and add coarse salt. On the other half brush the cream cheese icing, and sprinkle the cinnamon sugar.
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12
TO MAKE THE ICING
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13
Add 4 oz cream cheese, 1/2 cup of milk, 2 tbsp. butter. 3/4 cup of sugar. 1 tsp vanilla extract. mix on high until smooth. If sugar has not entirely dissolved, continue to mix. Prepare yourself. This made us a whole mugful of icing.
