Bread Machine (178 page)
MORNING STICKY BUNS
Makes 12 buns
A
fter mastering cinnamon bread, sticky buns are the next big step for a sweet bread baker. Everyone loves them and everyone wants to make them. I teach this recipe to almost all my classes and surprisingly enough, it is requested as often as pizza and croissants. Here I have included directions for rising the rolls in the pan overnight. In the morning, all you have to do is bake them.
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2
- OR 2-POUND-LOAF MACHINES
For the dough:
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1
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4
cups fat-free milk
1 teaspoon vanilla extract
3 tablespoons unsalted butter, cut into pieces
3 cups unbleached all-purpose flour
3 tablespoons sugar
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1
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4
teaspoons salt
2 teaspoons SAF yeast or 2
1
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2
teaspoons bread machine yeast
For the cinnamon filling:
3
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4
cup light or dark brown sugar
1 tablespoon ground cinnamon
6 tablespoons unsalted butter, softened
For the caramel:
1
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3
cup unsalted butter
1 cup light or dark brown sugar
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4
cup light corn syrup
1 cup chopped pecans
To make the dough, place all the dough ingredients in the pan according to the order in the manufacturer’s instructions. Program for the Dough cycle; press Start. The dough ball will be soft, yet at the same time smooth and springy. Combine the sugar and cinnamon for the filling in a small bowl. Set aside.
To make the caramel, 10 minutes before the end of the Dough cycle, grease the sides and bottom of a 13-by-9- inch glass or metal baking pan (I prefer to use a metal or disposable aluminum pan if I will be rising the buns overnight in the refrigerator—a glass pan cold from the refrigerator could break when placed in a hot oven.) Combine the butter, brown sugar, and corn syrup in a small skillet or heavy saucepan over low heat, stirring constantly. When the butter is melted and the sugar is dissolved, remove from the heat. Immediately pour into the baking pan. Spread evenly over the bottom with a rubber spatula. Sprinkle with the nuts. Set aside.
When the machine beeps at the end of the cycle, press Stop and unplug the machine. Turn the dough out onto a lightly floured work surface. Roll it into a 12-by-15- inch rectangle. Add the filling: Leaving a 1-inch border around all the edges, spread the surface evenly with the 6 tablespoons soft butter, then sprinkle evenly with the sugar and cinnamon, which will be quite a light filling. Roll up jelly-roll fashion starting from a long edge, and pinch the seam to seal. With a serrated knife using a gentle sawing motion, cut the roll into 12 equal portions, each slice about 1
1
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2
inches thick. Place the slices close together on top of the caramel, spiral cut side down. Cover loosely with plastic wrap and let the rolls rise at room temperature for 45 minutes, or until puffy and even with the rim of the pan. (The rolls can be refrigerated before this last rise, covered tightly with a double layer of plastic wrap, leaving the rolls to rise slowly and be baked in the morning. Remove the pan from the refrigerator and let rest for 20 minutes before baking.)
Meanwhile, preheat the oven to 350°F.
Bake the buns until the tops are brown, 30 to 35 minutes. Remove from the oven and let stand no more than 5 minutes on a wire rack. Place the cooling rack on top of the pan and, securely holding the hot pan with oven mitts, invert the pan on top of the rack, taking care not to touch the hot caramel. Let cool for at least 20 minutes, then transfer to a serving plate. Pull the buns apart and serve warm.
ROSE ROLLS WITH ROSE BUTTERCREAM
Makes 16 rolls
F
irst of all, I love the name of these beautiful breakfast rolls. Second, they are a fast version of my favorite fruit-filled Danish pastry. While I normally make all my fruit fillings from scratch, I can’t help but love the convenience of using the ready-made here. You can also use blueberry pie filling, if you wish, but the cherry is hard to beat.
1
1
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2
- OR 2-POUND-LOAF MACHINES
For the dough:
3
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4
cup milk
1
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2
cup water
1 large egg
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2
cup (1 stick) unsalted butter, cut into pieces
4 cups unbleached all-purpose flour
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2
cup sugar
2 teaspoons salt
2
1
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2
teaspoons SAF yeast or 1 tablespoon bread machine yeast
For the filling:
One 22-ounce can cherry pie filling
For the rose buttercream:
1 cup sifted confectioners’ sugar
Pinch of salt
2 tablespoons warm milk
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2
teaspoon vanilla extract or 1
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4
teaspoons vanilla powder added to the sugar
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2
teaspoon rose water, optional
1
1
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2
tablespoons unsalted butter, room temperature
To make the dough, place all the dough ingredients in the pan according to the order in the manufacturer’s instructions. Program for the Dough cycle; press Start. The dough ball will be soft. When the machine beeps at the end of the cycle, press Stop and unplug the machine. Turn the dough out and shape it into a thick square that will fit into a greased 4-quart plastic bucket (I spray it with butter-flavored cooking spray). Cover with plastic wrap, and refrigerate for 2 hours or overnight.