| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Rolls | 16 | Buns | |
INGREDIENTS
| 2 | Dry yeast | |
| 1/2 | c | Warm milk |
| 3/4 | c | Milk |
| 1/2 | c | Sugar |
| 2 | t | Salt |
| 1/2 | c | Unsalted butter |
| 2 | Eggs, beaten | |
| 4 | c | Flour |
| 2 | T | Butter, very soft |
| 1 | c | Water |
| 1/2 | c | Butter |
| Grated zest from 1 orange | ||
| 1 | c | Orange juice |
| 2 | c | Sugar |
| 1 | c | Raisins |
| 4 | T | Butter, very soft |
| 1 | T | Cinnamon |
| 1 | T | Sugar |
| 1 | c | Pecans, coarsely chopped |
| 1 | c | Powdered sugar |
| 2 | T | Cream or milk |
INSTRUCTIONS
FOR DOUGH: In a small bowl, stir the yeast with the warm water. Set aside until bubbly. Heat milk, sugar, salt, and butter together until butter melts. Pour into a large bowl to cool to lukewarm. Add yeast to the cooled milk mixture. Add eggs and 2 cups of the flour and beat well by hand, about 2 minutes. Add the remaining 2 cups flour, one cup at a time, beating well until soft and smooth and should pull cleanly away from the sides of the bowl. Turn into a buttered bowl, then generously butter the surface of the dough with the softened butter, top and bottom. Cover with plastic wrap. Refrigerate as little as 2 hours, or overnight, or up to 3 days. Dough will rise in refrigerator. It will be ready for rolling and shaping the next morning. FOR SYRUP: Bring water, butter, orange zest, orange juice, and sugar to a boil and simmer 10 minutes. TO ASSEMBLE BUNS: Simmer raisins in water for 10 minutes, then drain. Grease 2 9-inch round cake pans. Pour syrup equally into pans. Mix 1 tablespoon sugar with 1 tablespoon cinnamon. Set our 4 small bowls to hold an assembly line of the softened butter, sugar-cinnamon mixture, pecans, and drained raisins. Divide dough in half. Place first section on a surface lightly sprinkled with flour and roll it into a 10- by 12-inch rectangle. Spread surface with half the butter, then sprinkle with half the cinnamon-sugar, pecans, and raisins. Roll up from long side into a snug log. With a sharp knife, cut into 8 sections. Place spirals, cut sides down, into the syrup in one of the pans, placing 1 spiral in the center and 7 around. Repeat with remaining dough and second pan. Cover buns with a cloth and let rise 1 hour. After 40 minutes, preheat oven to 375'F. Bake buns 25 to 30 minutes. Remove and immediately invert onto a rack with waxed paper underneath to catch drips. Let cool 10 minutes before icing with the glaze. FOR THE GLAZE: Do not mix until ready to use. With a fork, mix sugar and cream until smooth. Pour over buns. Source: "Gooey Desserts" by Elaine Corn Posted to MM-Recipes Digest V3 #336 From: Linda Place <placel@worldnet.att.net> Date: Sun, 8 Dec 1996 14:40:14 +0000
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Nutrition (calculated from recipe ingredients)
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Calories: 534
Calories From Fat: 195
Total Fat: 22.4g
Cholesterol: 66.7mg
Sodium: 334.5mg
Potassium: 214.3mg
Carbohydrates: 80.7g
Fiber: 2.2g
Sugar: 53.3g
Protein: 5.9g