& D I; e& x! b1 h; I' W* Z1/4 cup (60 mL) 糖7 R: Y. e! x* J( S
1/2 cup (125 mL) 溫水" J$ S% X2 I2 b! L
1包酵母粉, (or 1 tbsp) " u6 z0 w) N9 Q9 k0 ~9 f& D1/2 cup (125 mL) 牛奶 ( I% y% i% e4 {( A2 @& z$ m! m1/4 cup (60 mL) 奶油8 B4 r }6 e* s8 } p9 D* y( j
1 tsp (5 mL) 鹽 0 b. {* C( p/ N1 Z4 M3 U6 x2 蛋 打散 % U* \4 Q: ?7 B: `+ ^. R" b6 t4 cups (1 L) 中筋麵粉+ v4 Q* N* g0 D
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餡: 4 w' K/ n% M& m. s: W* @8 M1-1/2 cups (375 mL) 紅糖$ x+ K( Q8 a- Y% a/ O" k L( G
1 cup (250 mL) 奶油 / e3 p4 Z- r* u! \1 cup (250 mL) 切碎的核桃) ?" z2 d9 a0 T1 p
1 tbsp (15 mL) 肉桂粉, B- X9 f( D% S* r+ ^: H z; o
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In large bowl, dissolve 1 tsp of the sugar in warm water. Sprinkle in yeast; let stand until frothy, about 10 minutes. 2 \' E" j5 p$ d. j' f7 } 9 D7 {, J( |6 p- C7 e% k2 N
Meanwhile, in saucepan, heat together remaining sugar, milk, butter and salt until butter is melted; let cool to lukewarm. Sir into yeast mixture along with eggs. 8 F3 \2 @; y y- z+ k 2 `" ?7 M) ^3 U9 `- k( U5 _
With electric mixer, gradually beat in 1-1/2 cups of the flour; beat until smooth, about 2 minutes. With wooden spoon, gradually stir in enough of the remaining flour to make soft, slightly sticky dough that comes away from side of bowl. U& o" D5 W) o( Z $ h* N' E% k" y
Turn out onto lightly floured surface; knead until smooth and elastic, 7 to 10 minutes, adding remaining flour as necessary. Place in greased bowl, turning to grease all over. Cover and let rise in warm draft-free place for 1 to 1-1/2 hours (or in refrigerator for . ?5 Z @" j- {2 {$ B
8 hours) until doubled in bulk and impression remains when fingertips are pressed into dough. / p* f' E& i+ h1 C* F4 C
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Filling: In saucepan, whisk 3/4 cup of the sugar with 3/4 cup of the butter over medium heat until melted. Pour into greased 13- x 9-inch (3 L) baking dish. Sprinkle with half of the pecans; set aside.0 V3 ]6 O' p% E, @$ n
" L5 I K) T( K9 l7 n5 i' ^6 EMelt remaining butter; set aside. Combine remaining sugar, pecans and cinnamon; set aside.- x/ {2 @ |2 Q- Z
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Punch down dough. Turn out onto lightly floured surface; roll out into 18- x 14-inch (45 x 35 cm) rectangle. Brush with all but 2 tbsp of the melted butter, leaving 1/2-inch (1 cm) border uncovered; sprinkle with sugar mixture. 8 n/ ^+ s) y! n8 ?5 T
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Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining butter. With serrated knife, cut into 15 pieces; place, cut side down, in dish. Cover and let rise until doubled in bulk, about 1 hour." |6 ]# {# H& N" t6 \% n0 C
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Bake in 375°F (190°C) oven until golden and tops sound hollow when tapped, 30 to 35 minutes. Let stand in dish for 3 minutes. Invert onto serving platter, scraping off remaining filling in dish to drizzle over buns. ! E) W- s" b, ?1 \: |1 x2 o( i作者: 流浪廚師 時間: 2013-11-6 11:15