![]() ![]() ![]() You need to measure these, dont eyeball it. When i put them in the cake pan they were slightly touching because i cut the log into 11 slices. ![]() They started to brown after 30 minutes so i tented it and kept checking for the next 20 minutes. I followed this recipe as far as ingredients go,but I only had a 9 inch round cake pan. Fantastic recipe! Best ever - it’s a family tradition now. I make these buns every year for Christmas Day. Bake, rotating pan halfway through and tenting with foil if browning too quickly, until buns are golden brown, filling is bubbling, and an instant-read thermometer inserted into center of buns registers 185°, about 50 minutes. Step 13Īrrange a rack in middle of oven preheat to 350°. Let buns rise in a warm, draft-free area until doubled in size, 45 minutes–1 hour, or 1½–2 hours if dough has been chilled overnight. Loosely cover pan with plastic wrap or a kitchen towel. Transfer buns to prepared pan, spacing evenly apart (buns should not touch each other). If needed, reshape to form round edges by cupping lightly floured hands around each bun and gently pushing and turning them in a circular motion. Turn buns cut side up and gently pat top to flatten slightly. Using a large knife, cut log crosswise into 9 pieces (lightly flour knife between slices if dough is too sticky). Pinch together the seam where the long side meets the roll to seal. Beginning with the long edge closest to you, roll dough into a log, tightening as you roll and patting in ends if they begin to taper. Sprinkle ¾ cup chopped pecans over cinnamon-sugar mixture. Spread cinnamon-sugar mixture over dough, leaving a 1" border on the side farthest from you. Arrange dough on work surface so 1 long side faces you. Roll out dough on a lightly floured work surface into a 12x16" rectangle about ¼" thick. ![]() Using an electric mixer on medium speed, beat butter, sugar, cinnamon, nutmeg, and kosher salt in a medium bowl until light and fluffy, 2–3 minutes. Sprinkle ½ cup toasted pecans over bottom of baking pan and let cool. Pour 1 cup glaze into baking pan, tilting to coat bottom and sides. Bring to a boil, reduce heat to medium, and simmer until glaze is golden brown and glossy, 3–4 minutes. Stir in brown sugar, cream, honey, salt, and orange zest, if using. Melt butter in a small heavy saucepan over medium heat. Toast until fragrant and slightly darkened, 10–12 minutes. Let rise in a warm, draft-free area until doubled in size, 2–2½ hours. Step 4ĭo Ahead: Dough, before first rise, can be made 1 day ahead. Let dough rise in a warm, draft-free area until doubled in size, 1–1½ hours. Brush top of dough with remaining melted butter cover with plastic wrap. Step 2īrush a medium bowl with about 1 tsp. Knead on medium-high speed until dough is soft and silky, about 5 minutes. With mixer running, add ½ cup room-temperature butter, 1 piece at a time, blending well between additions. sugar in the bowl of a stand mixer fitted with a dough hook. Combine flour, salt, and remaining 4 Tbsp. Let sit until yeast is foamy, about 5 minutes. Sprinkle yeast over milk and whisk to blend. Transfer milk to a 2-cup measuring cup stir in 1 Tbsp. Cool about 30 minutes and serve.Heat milk in a small saucepan over medium or in a microwave until an instant-read thermometer registers 110°–115°. Run small knife around pan sides to loosen sticky buns. Bake buns until deep golden brown, about 30 minutes. Let buns rise in warm area until almost doubled, about 1 hour (or 1 hour 25 minutes if refrigerated). DO AHEAD Can be made 1 day ahead refrigerate. Place 12 rounds, cut side down, in each prepared pan, spacing evenly. Starting at 1 long side, tightly roll up each rectangle into log. Mix 4 teaspoons sugar and cinnamon in small bowl. Spread remaining butter over dough rectangles, dividing equally. Roll each dough piece out on floured work surface to 12x9-inch rectangle. Spread half of glaze in bottom of each prepared pan. Beat brown sugar, 1/2 cup butter, honey, corn syrup and 1/4 cup water in medium bowl to blend. Cover bowl with plastic wrap and let dough rise in warm area until doubled, about 2 1/2 hours.īutter two 10-inch round cake pans with 2-inch high sides. Sprinkle 1/4 cup flour onto work surface and knead until smooth and elastic, adding more flour if sticky, about 8 minutes. Using rubber spatula, mix in 1 cup flour, scraping down sides of bowl frequently (dough will be soft and sticky). Mix in remaining 3/4 cup warm water and yeast mixture, then 3 cups flour, 1 cup at a time. Using electric mixer, beat remaining sugar, butter, milk powder and salt in large bowl until well blended. Mix 1/4 cup warm water, yeast and pinch of sugar in small bowl. ![]()
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