| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 2 |
|
Envelopes active dry yeast |
| 1 |
c |
Milk |
| 1/2 |
c |
Sugar |
| 2 |
ts |
Salt |
| 8 |
tb |
Unsalted butter |
| 1 |
|
Egg |
| 1 |
|
Egg yolk |
| 2 |
ts |
Vanilla extract |
| 1/4 |
ts |
Ground cinnamon |
| 1/8 |
ts |
Ground nutmeg |
| 4 |
c |
Unbleached; all purpose flour |
| 3 |
oz |
Almond paste |
| 1 |
lg |
Egg white |
| 1/2 |
c |
Light brown sugar |
| 1/2 |
c |
Granulated sugar |
| 16 |
tb |
Unsalted butter |
| 2 |
ts |
Ground cinnamon |
| 4 |
c |
Unbleached; all purpose flour |
INSTRUCTIONS
DOUGH
CRUMB TOPPING
For the dough, heat milk in a small saucepan until lukewarm, no more then
105 degrees. Sprinkle yeast on surface and whisk in. Set aside.
By machine with paddle attachment, beat together sugar, salt, and butter
until soft and light. Beat in egg and yolk until smooth. Scrape bowl and
beater and beat in vanilla and spices. Beat in half the flour, then the
yeast mixture, then remaining flour, scraping bowl and beater between each
addition. Continue beating on low speed about 2 minutes, until dough is
elastic.
Scrape dough into a lightly buttered bowl and cover with plastic wrap.
Allow to ferment at room temperature until almost double in bulk, about 1
hour.
While dough is fermenting, prepare crumb topping. Beat almond paste and egg
white with paddle until smooth. Beat in sugars, then butter until smooth
and free of lumps. Beat in cinnamon, then flour, scraping bowl and beater
occasionally. By hand rub mixture to 1/4-to 1/2-inch crumbs. Set aside
covered.
To form buns, scrape dough to a floured surface and press to deflate. Press
dough to an 10 by 16-inch rectangle. Cut the dough into twenty 2 by 4-inch
rectangles.
Preheat oven to 375 degrees and set rack in the middle level. Butter and
line with parchment paper a 12 by 18-inch jelly roll pan. Arrange the
rectangles of dough 5 across the 12-inch side of the pan and 4 down the
18-inch length, spacing them evenly. Brush tops of buns with water and
sprinkle with 3/4 of the crumb topping. Cover the buns with plastic wrap
and allow to rise until almost double. Sprinkle with the remaining crumb
topping after the buns have risen.
Bake the buns about 30 minutes, until they are firm and the crumb topping
has colored. Slide the buns from the pan to a rack to cool. When cooled,
dust lightly with confectioners' sugar.
Yield: 20 buns
Recipe by: Cooking Live Show #CL8998
Posted to MC-Recipe Digest V1 #904 by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Nov 12, 1997
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