Text 14548, 127 rader
Skriven 2011-08-10 05:00:00 av Dave Drum (1:124/311)
Ärende: TVFN 014
================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cinnamon Buns
 Categories: Breads, Breakfast
      Yield: 12 servings
 
MMMMM---------------------------DOUGH--------------------------------
    1/2 c  Water
    1/2 c  Whole milk
    1/4 oz Pkg active dry yeast (2 1/4
           - ts)
    1/4 c  Unsalted butter; melted,
           - plus more for the bowl
      1 lg Egg yolk
  1 1/2 ts Pure vanilla extract
  2 3/4 c  All-purpose flour
    1/4 c  Sugar
    3/4 ts Fine salt
    1/2 ts Grated nutmeg

MMMMM--------------------------FILLING-------------------------------
    1/3 c  Granulated sugar
      2 tb Ground cinnamon
    3/4 c  Unsalted butter; very soft
           +=PLUS=+
           Butter for coating the pan

MMMMM---------------------------GLAZE--------------------------------
    2/3 c  Confectioners' sugar
    1/3 c  Sweetened condensed milk
    1/4 c  Melted unsalted butter
      3 ts Fresh squeezed lemon juice
      1 ts Pure vanilla extract
    1/8 ts Ground cinnamon
 
  These sweet buns are way easier than you'd think. This is
  the perfect recipe for a weekend brunch.
  
  Combine the water and milk in a medium saucepan and warm
  over low heat until it is about 100 degrees F (but no more
  than 110 degrees). Remove from heat and sprinkle the yeast
  over the surface over the liquid. Sprinkle a pinch of the
  sugar over the top and set aside without stirring, until
  foamy, about 5 minutes.
  
  Whisk the butter, egg yolk and vanilla into the yeast
  mixture.
  
  Whisk the flour, the sugar, salt and nutmeg in a large bowl.
  Make a well in the center of the flour and stir in the yeast
  mixture with a wooden spoon to make a thick and slightly
  sticky dough. Turn dough onto a floured work surface and
  knead until soft and elastic, about 6 minutes. Shape into a
  ball.
  
  Brush the inside of a large bowl with butter. Put dough in
  the buttered bowl, turning to coat lightly with butter.
  Cover bowl with plastic wrap, trace a circle the size of the
  dough on the plastic, and note the time. Let rise at room
  temperature until doubled in size, about 1 hour 15 minutes.
  
  Turn dough out of the bowl and knead briefly to release
  excess air; reform into a ball and return to the bowl.
  Lightly butter a large piece of plastic wrap and lay it on
  the dough. Cover the entire bowl tightly with plastic and
  proof in the refrigerator for 4 hours or overnight.
  
  To fill and form the rolls: Butter a 9-by-13-inch baking
  pan. Whisk the sugar and cinnamon together in a small bowl.
  Turn prepared dough onto a floured work surface and press,
  then roll into 10-by-18-inch rectangle, with a long edge
  facing you. Spread the softened butter evenly over the
  surface of the dough, leaving about an inch border on the
  side opposite you. Evenly scatter the cinnamon-sugar over
  the butter. Starting from the long side facing you, roll the
  dough up into a tight cylinder. Lightly brush the clean edge
  of the dough with water. Press the open long edge to the
  dough to seal the cylinder.
  
  Slip a long taut piece of string or dental floss under the
  roll, about 1 1/2 inches from the end. Lift and cross the
  string ends over the roll, then pull the ends tightly in
  opposite directions to cut a single roll. Repeat, cutting
  every 1 1/2 inches, to make 12 rolls. Place the rolls
  cut-side-down in the prepared pan, leaving 1 inch of space
  between them. Cover the rolls loosely with plastic wrap. Set
  aside in a warm place to rise until rolls double in size,
  about 1 hour 10 minutes.
  
  Position the rack in the center of the oven and preheat to
  350øF/175øC.
  
  Bake buns until golden brown and the tops of the buns spring
  back when pressed lightly, about 30 minutes. Cool in the pan
  for 10 minutes.
  
  To make the glaze: Sift the confectioners' sugar into a
  medium bowl. Whisk in the condensed milk, butter, and lemon
  juice to make a smooth, slightly loose icing. Add the
  vanilla and cinnamon. Drizzle the icing over warm buns.

  Serve.
  
  *Cook's Note: These may be refrigerated or frozen after
  forming. If refrigerated overnight, allow buns to come to
  room temperature for about 1/2 hour, then proof fully (until
  doubled in size) before baking, about 2 hours. If frozen,
  allow buns to come to room temperature, about 1 hour, and
  then proof fully (until doubled in size) before baking,
  about 2 hours.
  
  Storage: Though the buns are best eaten on the day they are
  baked, they will keep, covered, for a day. They freeze well.
  
  From Food Network Kitchens
  
  Copyright 2007 Television Food Network
  
  Meal Master Format by Dave Drum - 28 January 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

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