Saturday, June 9, 2012

Cinnamon Buns


1 cup warm water (40 to 45°C)
2 envelopes active dry yeast
1 teaspoon plus ⅔ cup sugar
1 cup milk, heated to lukewarm
⅔ cup butter, softened
2 large eggs, lightly beaten
2 teaspoon salt
7 to 8 cups all-purpose flour, or more as needed

1 cup butter, melted
1¾ cups sugar
3 tablespoon ground cinnamon
1½ cups chopped walnuts, optional
1½ cups raisins, optional

Glaze (optional):
2/3 C. butter, melted
4 C. confectioners' sugar
2 t. pure vanilla extract
1/4 to 1/2 C. hot water


For the dough
- Combine warm water, yeast and 1 teaspoon sugar in cup. Stir. Set aside.
- In large bowl, combine milk, remaining ⅔ cup sugar, ⅔ cup butter, eggs and salt. Stir well. Add yeast mixture.
- Add 3 ½ cups flour. Beat until smooth. Stir in enough remaining flour until dough is slightly stiff. (Note: it will be sticky.) Turn out onto well-floured surface. Knead for 5 to 10 minutes, adding just enough flour to keep dough from sticking.

For the dough to rise
- Place in well- buttered glass or plastic bowl. Cover. Let rise in warm place, free from flow of air, for 1 to 1½ hours, or until doubled in volume.
- Punch down dough. Let rest for 5 minutes. Roll out onto lightly floured surface into 15 x 20-inch rectangle.

For the filling
- Spread 1/2 cup melted butter on dough. In small bowl, combine 1 1/2 cups sugar and cinnamon. Sprinkle over dough. Sprinkle with walnuts and raisins. Roll up, jellyroll style. Pinch edges to seal. Cut into 12 or 18 slices.

To let buns rise
-If making 12 buns, use remaining 1/2 cup butter to coat bottoms of 13 x 9-inch baking pan and 8-inch square baking pan.
-If making 18 buns, use two 13 x 9-inch pans. Sprinkle pans with remaining 1/4 cup sugar. Place slices close together in pans.
(Note: At this point, you can cover and refrigerate overnight; bring back to room temperature before baking.) Cover the buns. Let rise in warm place for 45 minutes, or until dough is doubled in volume.

For the buns
Preheat oven to 350°F. Bake for 25 to 30 minutes, or until buns are nicely browned. Let cool slightly before glazing.
To make glaze:
In medium bowl, combine melted butter, confectioners' sugar and vanilla. Add hot water, 1 tablespoon at a time, until you have spreadable glaze. Spread over buns. Serve. (Otherwise, sprinkle buns with confectioners' sugar.)

 Warning this is not mine...I saved it for my future home baking...and if you are interested kindly click the link:

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