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Pecan Honey Buns

ACTIVE: 35 MIN TOTAL TIME: 3 HRS 15 MIN SERVINGS: MAKES 12 BUNS MAKE-AHEAD VEGETARIAN STAFF FAVORITE

INGREDIENTS
DOUGH 1. 2 1/4 teaspoons active dry yeast 2. 2 tablespoons granulated sugar 3. 1 cup milk, warmed 4. 4 tablespoons unsalted butter, melted, plus more for buttering 5. 3 large egg yolks 6. 2 tablespoons honey, preferably orange blossom or clover 7. 1 teaspoon pure vanilla extract 8. 3 1/2 cups plus 3 tablespoons all-purpose flour, plus more for dusting 9. 1 teaspoon kosher salt 10. TOPPING 1. 2. 3. 4. 5. 1/2 cup honey, preferably orange blossom or clover 1/2 cup packed light brown sugar 4 tablespoons unsalted butter, plus more for brushing 1 1/2 cups pecans (6 ounces), coarsely chopped

FILLING 1. 3/4 cup packed light brown sugar 2. 1 tablespoon cinnamon 3. 6 tablespoons unsalted butter, softened 4.

DIRECTIONS
1. Make the dough: In the bowl of an electric mixer fitted with the paddle, combine the yeast with a pinch of granulated sugar and the milk and let stand until foamy, 5 minutes. Add the remaining sugar, the 4 tablespoons of melted butter and the egg yolks, honey and vanilla; mix until blended. Mix in the flour and salt. Switch to the dough hook and knead at medium speed until the dough forms a smooth ball, 4 minutes.

2. Brush a large bowl with butter. Add the dough and brush the top with butter. Cover and let stand in a warm place until doubled in volume, about 1 hour. 3. Meanwhile, make the topping: Butter a 9-by-13-inch glass baking dish. In a medium saucepan, melt the honey with the brown sugar and 4 tablespoons of butter over moderate heat until the sugar is dissolved, about 1 minute. Pour the hot honey mixture into the prepared baking dish and sprinkle with the pecans. 4. Make the filling: In a bowl, mix the sugar with the cinnamon. On a lightly floured work surface, roll out the dough to a 12-by-18-inch rectangle. Spread the butter over the dough, leaving a 1-inch border all around. Sprinkle the dough with the cinnamon sugar. Starting at a long side, roll the dough into a log and turn it seam side down. Cut the dough into 12 slices. Arrange the slices, cut side up, in the baking dish. Cover and let stand in a warm place until the buns double in volume, about 1 hour. 5. Preheat the oven to 350. Bake the honey buns for about 35 minutes, until golden brown. Remove from the oven and let stand for 5 minutes. Invert the buns onto a baking sheet and let cool slightly. Serve warm

Ingredients Makes 9 FOR THE DOUGH 2 tablespoons active dry yeast 1/3 cup warm water 1 cup whole milk, room temperature 8 ounces (2 sticks) unsalted butter, softened 3 large eggs 1/3 cup honey (any type) 2 teaspoons coarse salt 1 teaspoon pure vanilla extract 5 to 6 cups all-purpose flour, plus more for surface Vegetable oil, for bowl FOR THE FILLING AND TOPPING 4 ounces (1 stick) unsalted butter 1/2 cup honey (any type), plus more for brushing and drizzling 1/2 cup corn syrup 2 tablespoons sugar 1/2 cup mascarpone cheese 1/2 cup creme fraiche 1/2 cup chopped pecans

Directions 1. Make the dough: Sprinkle yeast over warm water in a small bowl. Let stand until foamy, about 5 minutes. 2. Whisk milk, butter, eggs, honey, salt, and vanilla with a mixer on medium speed. Add yeast mixture, and whisk for 1 minute. Switch to dough hook, reduce speed to low, and add 4 cups flour. After flour is incorporated, raise speed to medium, and continue kneading. 3. Add remaining flour, 1/2 cup at a time, mixing until dough no longer sticks to the bowl. Raise speed to medium-high, and knead for 10 minutes. (Alternatively, knead by hand until smooth, 15 to 20 minutes.) 4. Turn dough out onto a lightly floured surface, and knead until dough is very smooth, about 5 minutes. Transfer to a lightly oiled bowl, cover with plastic, and set aside in a warm, draft-free spot until doubled in size, about 1 hour. 5. Make the filling and topping: Melt butter in a saucepan over medium heat. Stir in honey, corn syrup, and sugar, bring to a gentle simmer, then remove from heat. Let cool. Combine mascarpone and creme fraiche in a bowl. 6. Punch down dough. Turn out onto a lightly floured surface, and divide into 3 portions. Roll each into a ball. Freeze 2 for up to 3 months (thaw in the refrigerator before using). Roll remaining dough into a 10-by-13 1/2-inch rectangle. Brush lightly with honey, spread mascarpone mixture evenly on top, leaving a 1-inch border, and sprinkle with pecans.

Starting on 1 long side, roll dough into a log. Pinch along seam to seal. Cut into nine 1

1/2-inch-thick slices. 7. Pour honey mixture into an 8-inch square baking pan. Place buns, cut sides down, in pan, 3 to a row. Let buns rise in a warm, draft-free spot until doubled in size, 30 to 40 minutes.

8. Preheat oven to 375 degrees. Place oven rack in lower third. Bake buns, rotating halfway through, until brown and bubbling, about 1 hour. (If buns darken too quickly, cover with foil.) Set a wire rack on a baking sheet. Immediately invert buns onto rack. Drizzle with honey, and serve warm.

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