Makes 14 buns
1 cup whole milk
1 envelope (1/4 ounce) active dry yeast
1/4 cup warm water
3 tablespoons granulated sugar
1/4 cup unsalted butter or margarine
4 1/2 cups to 5 cups of-purpose flour
1/2 teaspoon salt
1/2 cup unsalted butter or margarine, softened
1/4 cups granulated sugar
1 cup packed brown sugar
1 tablespoon cinnamon
1 cup coarsely chopped pecans
1 cup raisins
2 cups confectioners sugar
1 to 3 tablespoons whole milk or heavy cream
Heat the milk in a small saucepan over medium heat until it begins to bail. Remove from heat.
Sprinkle the yeast over warm water in a large bowl. Add 1 tablespoons of the sugar and let stand until foamy, about 5 minutes.
Beat in the remaining 2 tablespoons sugar, eggs and butter, Beat in cooled milk.
Gradually add the flour and salt, scraping down side of bowl, until soft dough forms. Turn dough into a floured work surface and knead the remaining flour into the dough adding more flour if too sticky. Knead for about 10 minutes until smooth and soft.
Grease a large bowl and place dough in the bowl. Cover and place in a warm spot until doubled in bulk, about 1 1/2 hours.
Coat two 9 inch baking pans with non-stick cooking spray. line with wax paper and cat paper with spray.
Prepare the filling: mix the butter and sugar together in a medium bowl.
Punch the dough down and roll int a 18" x 12" rectangle. Spread the butte-sugar mixture over the dough. Spring nuts and raisin if desired. Starting on long side roll up jelly roll fashion and pinch seam to close.
Cut crosswise into 14 generous 1 inch pieces. Arrange 7 pieces on each pan. Cover and let rise until double in size. or put in refrigerate until the morning.
Heat oven to 350 dergess F and uncover pans and bake until they are golden brown and bubbly, 30 to 40 minutes. Transfer to a wire rack and let cool 10 minutes.
mix confectioners sugar and 1 tablespoon of the milk , adding more milk as necessary to make a s smooth glaze. invert the buns to a serving platter. Drizzle glaze on top of buns. Serve warm.
Tuesday, January 01, 2008
Makes 14 buns