3 X4 \6 [. }" g3 J9 V# NIn large bowl, dissolve 1 tsp of the sugar in warm water. Sprinkle in yeast; let stand until frothy, about 10 minutes.1 V9 l, ?; H7 O" k
6 `: P/ ]; D, b: U+ K' kMeanwhile, 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.5 j& d- R& [) X8 c' W
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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. 5 b' t: g! N; I6 m, j2 P " y; I) J; z6 }. D% m) w2 X
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 6 @. [! Q; s- Q, w3 |4 W
8 hours) until doubled in bulk and impression remains when fingertips are pressed into dough. 6 S8 F+ \+ @+ [0 r* w! o. z; B$ h$ ^% b& _, _* A- L8 [/ S6 x1 _
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. ! s; M0 B' s& ~5 z% \ 8 X, U& Z& C. n3 E
Melt remaining butter; set aside. Combine remaining sugar, pecans and cinnamon; set aside. - e8 }0 Q" O+ L, U5 [' V! ^" V : K* O1 P8 b& uPunch 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. & |) \& M) S% g# z7 Z: s2 p' r, {! i
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.- E) I0 ?+ f7 B
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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." k8 I' `/ {% M5 } 作者: 流浪廚師 時間: 2013-11-6 11:15
葛小米 發表於 2013-11-6 10:56 J1 q# `" b# F, n m9 U
我先把英文的貼上... 晚點再來翻成中文 7 v! g9 q' [; l: d& F9 I% J ! y9 p. }3 {/ ?% O4 h1/4 cup (60 mL) granulated sugar