Spiced Sweet Dough
Used for Brown Sugar-Pecan Sticky Buns
- 1 cup warm whole milk (105°F to 115°F)
- 2 envelopes active dry yeast
- 1/4 teaspoon plus 2/3 cup sugar
- 1 1/2 teaspoons finely grated orange peel
- 3 3/4 cups all purpose flour
- 2 teaspoons ground cinnamon
- 1 1/4 teaspoons salt
- 1 teaspoon ground ginger
- 1 large egg
- 1 large egg yolk
- 1/2 cup (1 stick) unsalted butter, room temperature
Stir milk, yeast, and 1/4 teaspoon sugar in small bowl. Let stand until mixture bubbles, about 6 minutes. Stir again.
Mix remaining 2/3 cup sugar and orange peel in medium bowl.
Add flour, cinnamon, salt, and ginger to bowl of heavy-duty stand mixer fitted with paddle attachment; mix on low speed. Add yeast mixture; mix on medium-low speed until dry shaggy mass forms, scraping down bowl occasionally, about 2 minutes. Add egg and egg yolk; beat on medium speed until well blended. Add sugar mixture; beat until moist soft dough that resembles thick batter forms, about 3 minutes.
Add butter by 1 1/2 tablespoonfuls; beat on medium-low speed until almost incorporated before adding more, about 2 minutes (dough will be sticky). Beat dough on medium-high 2 minutes longer. Let dough rest in bowl 10 minutes (dough will become less sticky).
Scrape dough out onto work surface; gather together. Place in large buttered bowl. Cover with plastic wrap; let rise at room temperature until almost doubled, about 2 hours. Punch dough down; cover with plastic wrap and chill overnight. Follow directions for Brown Sugar-Pecan Sticky Buns.