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1-1/2 cups (375 mL) 紅糖 3 M# m ^- r; w$ U+ ]) W- A' C# O1 cup (250 mL) 奶油8 t6 h- x5 z; ?0 G3 V
1 cup (250 mL) 切碎的核桃. a* Q& Q3 c: q' Q$ A6 W* g" Y
1 tbsp (15 mL) 肉桂粉 ) I. K$ |' [& n, d3 O8 l 5 u# B$ R |2 E/ `5 M7 u7 M- b+ U. j2 U% V; C: u2 B+ }1 U3 \' F
In large bowl, dissolve 1 tsp of the sugar in warm water. Sprinkle in yeast; let stand until frothy, about 10 minutes.. [" o: t, [8 R) g, E+ j0 |+ T
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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. 4 d+ t. \& b! B; Y W! K$ ^' @2 n E' c _7 l2 f7 z, X) SWith 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.# u5 R$ u& Y* A# ^! L, R) m
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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 8 `* \; D. B" L( p9 P( f& ?8 hours) until doubled in bulk and impression remains when fingertips are pressed into dough. 9 m" a* D: }6 I' d2 H1 d$ c
& Q! r7 u& o4 P' @4 {2 _: JFilling: 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 V& r" }# h! t* m
$ a! W6 w9 `- z, `$ q! uMelt remaining butter; set aside. Combine remaining sugar, pecans and cinnamon; set aside.0 z4 W5 @( `5 y( g6 R+ U% I' U; j+ p
- x" n0 j1 r2 k2 x0 {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. ) r+ O4 W+ T! W# N8 T9 N3 N( y* d: G* b5 K; G' T
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.+ K( J3 u7 R# t/ ], j
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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. , K. {# W4 r; S# W' N作者: 流浪廚師 時間: 2013-11-6 11:15
葛小米 發表於 2013-11-6 10:56 3 {4 ]6 m. `. b我先把英文的貼上... 晚點再來翻成中文 : M* {* p1 U, ^- d d1 ^9 z) M v$ q
1/4 cup (60 mL) granulated sugar