( l' D/ N5 a( N, ]3 F1/4 cup (60 mL) 糖 ; J; @$ s; q. n) z* v- ~+ U1/2 cup (125 mL) 溫水" a% h$ m) Y0 U i/ @" o) C0 g7 h
1包酵母粉, (or 1 tbsp) , ]0 p% i. \; M7 C; X1/2 cup (125 mL) 牛奶6 M* d- }, J6 u1 _
1/4 cup (60 mL) 奶油* M2 K2 B8 c* ^' j- k
1 tsp (5 mL) 鹽, ~6 J; a2 }' } f$ O
2 蛋 打散 ( j6 U8 f& W. c Q- X- O/ E' k4 cups (1 L) 中筋麵粉2 x. s1 i! q+ L/ e4 Y+ a% N6 h4 Y. u+ b9 R
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餡: . b; w3 o0 M' N* f" x1-1/2 cups (375 mL) 紅糖 ( D& K) S: r) t% t$ W. N# }1 cup (250 mL) 奶油 6 u& [; i9 B* H1 cup (250 mL) 切碎的核桃 8 J b6 D6 h' y8 n2 m5 x1 tbsp (15 mL) 肉桂粉; [3 {( Z2 l" w9 x- S
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: r0 d& J1 k% l# ~5 n5 p2 L# kIn large bowl, dissolve 1 tsp of the sugar in warm water. Sprinkle in yeast; let stand until frothy, about 10 minutes. 8 ?/ U0 n' j9 L7 v) p: h& c % X+ q( b& ~. F, f0 I. N5 y6 p, U
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.0 c8 G9 E4 U$ n l
/ K! q6 O, T) VWith 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. ; v0 [8 l) Q# @, x) a& u3 E 8 b. J( n$ k# @$ V+ z) z& w
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 4 y) d2 E8 g( E: Y: M8 J: U8 hours) until doubled in bulk and impression remains when fingertips are pressed into dough. 9 B8 y$ I6 E8 e- ^6 N8 e, h- {
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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.- f. A3 E9 s1 |' O0 C6 g3 R
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Melt remaining butter; set aside. Combine remaining sugar, pecans and cinnamon; set aside. ( P9 H8 h- O% | 3 b- e' i" D& v& f& zPunch 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. 1 t3 C" H* k" b' H4 T1 q3 N0 g0 m3 ^( _: h' U. s
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./ T/ u4 k, ~4 n: u% [/ 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. 6 [0 i1 p( w& D( r7 t作者: 流浪廚師 時間: 2013-11-6 11:15