. ]) y5 v j1 H6 M L! N# PIn large bowl, dissolve 1 tsp of the sugar in warm water. Sprinkle in yeast; let stand until frothy, about 10 minutes. / f) c1 n9 V* J2 Z" p & K' k* Q+ v6 CMeanwhile, 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. 3 q0 M8 \( ]- C . H, ]3 J1 p, X& {2 j- @
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. ) F5 M; c0 H$ }4 G ; b+ B% i3 W' L7 a$ L* G4 JTurn 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 ' V. [% c3 ~" e) \( ~% k: p8 hours) until doubled in bulk and impression remains when fingertips are pressed into dough. " J; |+ L/ D: q' @0 I
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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. 7 s; n; W4 \% V* u! { & Z( x0 E4 X C
Melt remaining butter; set aside. Combine remaining sugar, pecans and cinnamon; set aside.: _3 D7 c5 _) F( b
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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. L" u! s+ t# q+ h
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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.; O# |% l$ d* c
* E9 Q) d% x$ wBake 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. % A; d5 ]- W( I5 r( n" X作者: 流浪廚師 時間: 2013-11-6 11:15