& j4 a3 s, }1 t3 E* D # B. i" N% T. m6 |2 xIn large bowl, dissolve 1 tsp of the sugar in warm water. Sprinkle in yeast; let stand until frothy, about 10 minutes. . o! [# r% |) x : ]7 l3 P/ D. C+ l. K9 B1 A* c- q" PMeanwhile, 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. ; C: b9 R8 \( |: U, z# L 5 @0 s" a1 k- b4 xWith 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. . F3 W- W" u. f0 W9 x4 _ ( k/ U4 t/ P, Q
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 . N0 r/ m9 z( x z3 O/ u. g
8 hours) until doubled in bulk and impression remains when fingertips are pressed into dough. 6 b; h2 [- ^8 e; q( R ; {( z0 c, _' e$ j8 UFilling: 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.- v7 `# U$ [4 X2 g, M- X3 w# C `
( v: g2 ^2 p8 A9 H. q' n7 [Melt remaining butter; set aside. Combine remaining sugar, pecans and cinnamon; set aside. ( d" A3 q0 d/ f9 z5 a * w* Z# @) { E: b/ E8 |& I
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. 0 c' `2 ]3 V* e/ g4 y3 \8 S2 U0 c5 O2 s- _& S* [: c
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.) Y" g# B1 P. @# w
2 `+ n+ w+ f+ vBake 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. # S% o( O. n( J) P" r# B5 w* V# C作者: 流浪廚師 時間: 2013-11-6 11:15