Ingredients: |
Ingredients: FOR THE DOUGH: 1 C whole milk 1 pkg dry yeast 1/4 C plus 1/4 t granulated sugar 4 T melted, unsalted butter 1 large egg yolk 1 1/2 t vanilla 2 3/4 C all purpose flour, plus more if needed 3/4 t salt 1/2 t freshly grated mutmeg FOR THE FILLING: 12 T softened, unsalted butter 1/2 C sugar 3 T cinnamon FOR THE GLAZE: 2 C pdwr sugar 1/3 C heavy cream 4 T melted, unsalted butter
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Directions: |
Directions:1. Make the dough: Warm the milk in a medium suacepan over low heat untio it reaches about 100º. Remove from the heaqt aqnd sprinkle in the yeast and 1/4 t sugar (don't stir). Set aside until foamy, about 5 mins. Whisk in the melted butter, egg yolk and vanilla. 2. Whisk the flour, the remaining 1/4 C sugar, the salt and nutmeg in the bowl of a stand mixer. Make a well in the center and pour in the yeast mixture. Mix on low speed with a dough hook until thick and slightly sticky. Knead on medium speed until the dough gathers around the hook, 6 mins. (add up to 2 T mor flour if necessary.) 3. Remove the dough and shape into a ball. Butter th mixer bowl and return the dough to the bowl, turning to coat with butter. cover with plastic wrap and let rise until doubled, 1 hour, 15 mins. 4. Roll out the dough on a lightly floured surface to 12x14 inch rectangle with the longer side facing you. 5. Spread with softened butter, leaving a 1/2 inch border on the far long edge. Mix the sugar and cinnamon, sprinkle over the butter. 6. Brush the unbuttered far edge with water. Roll the dough away from you into a tight cylinder and press on the long edge to seal. 7. Cut the cylinder with a sharp knife to make 6 equal sized buns. 8. Butter a 9x13 pan and place the buns cut side down in the pan, leaving space between each. cover with plastic wrap and let rise until doubled, 40 mins. 9. Preheat oven to 325º. 10 Bake the buns until golden brown, about 35 mins. Cool in the pan 15 mins. Meanwhile, make the glaze. Sift the pwdr sugar into a bowl, then whisk in the cream and melted butter. Transfer the buns to a rack and spoon glaze on top while still warm. |