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Ingredients
- FOR THE DOUGH:
- 1 cup whole milk
- 1 1/4 oz packet active dry yeast
- 1/4 cup plus 1/4 teas granulated sugar
- 4 tblsp unsalted butter, melted, plus more for the bowl
- 1 large egg yolk
- 1 1/2 teas vanilla extract
- 2 3/4 cups all purpose flour, plus more if needed
- 3/4 teas salt
- 1/2 teas freshly grated nutmeg
- FOR THE FILLING:
- All purpose flour, for dusting
- 12 tblsp unsalted butter, softened, plus more for the pan
- 1/2 cup granulated sugar
- 3 tblsp ground cinnamon
- FOR THE GLAZE:
- 2 cups confectioners' sugar
- 1/3 cup heavy cream
- 4 tblsp unsalted butter, melted
Details
Servings 6
Preparation
Step 1
1. Make the dough: Warm the milk in a medium saucepan over low heat until it reaches about 100. Remove from the ehat and sprinkle in the yeast and 1/4 teas sugar (don't stir). Set aside until foamy, 5 minutes. Whisk in the melted butter, egg yolk and vanilla.
2. Whisk the flour, the remaining 1/4 cup sugar, the slat and nutmeg in the bowl of a stand mixer. Mix on low speed with the dough hook until thick and slightly sticky. Knead on medium speed until the dough gathers around the hook, 6 minutes. (add up to 2 more tblsp flour if necessary.)
3. Remove the dough and shape into a ball. Butter the 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 minutes.
4. Roll out the dough, fill and cut into buns. Butter a 9x13 inch pan; place the buns cut side down in the pan, leaving space between eat. Cover with plastic wrap and let rise until doubled, 40 minutes. Preheat the oven to 325.
5. Bake the buns until golden brown, about 35 minutes. Cool in the pan 15 minutes. Meanwhile, make the glaze; sift the confectioners' sugar into a bowl, then whisk in the cream and melted butter. Transfer the buns to a rack and spoon the glaze on top while still warm.
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