4 s8 G# E# w; o% a3 h; ]- @1/4 cup (60 mL) 糖 # z: e/ x$ E+ |3 P7 V0 |1 d8 t1/2 cup (125 mL) 溫水" f) M. q1 }- G6 h* J
1包酵母粉, (or 1 tbsp) 4 q' z, w4 q6 \0 F; U- {) o1/2 cup (125 mL) 牛奶 . R- E! k- R' X7 |5 H1/4 cup (60 mL) 奶油 ' u) D6 ~1 L8 q1 tsp (5 mL) 鹽 `& d: q7 d9 K
2 蛋 打散 ! C1 R0 g9 `" c. w" A! L3 q! C& \4 cups (1 L) 中筋麵粉 / C1 ^/ V0 ^$ @# E, I: o/ c; Q % \" g5 p0 y5 C. V% }! G餡:' c: B3 c: [. Q4 \' U' _3 w
1-1/2 cups (375 mL) 紅糖! B8 p9 ^/ B# s3 T: b& Y3 H/ V0 ?2 b
1 cup (250 mL) 奶油8 V( ~9 l# |% E$ [8 {
1 cup (250 mL) 切碎的核桃 " ?1 b% U1 L6 V+ y# G8 J$ h1 S- ^1 tbsp (15 mL) 肉桂粉 , u9 l! {& C B4 x' C ' f2 t+ \4 q# u% e7 P) _. `0 s% [( M , L2 i( N* Z) ~ c+ s0 @9 O$ D/ x1 oIn large bowl, dissolve 1 tsp of the sugar in warm water. Sprinkle in yeast; let stand until frothy, about 10 minutes.: o. U6 W1 {2 f. D
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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. C4 Y9 G2 n; G% b/ S % H: h/ b6 y: j$ A: }
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. V+ W% K- C& B- m+ N' B+ W & {* ~$ p: U rTurn 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 9 n5 `$ A- P1 D) n7 [: N! P- q! h8 hours) until doubled in bulk and impression remains when fingertips are pressed into dough. * w2 V) \7 C- F# n- c8 k
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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. # C8 g$ @/ n$ H+ H% R 6 [( j; ~, B% }, B
Melt remaining butter; set aside. Combine remaining sugar, pecans and cinnamon; set aside.. b4 g% k4 B L4 Z. d! |
5 }6 K: P: _4 ^( a4 Q. TPunch 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. % d5 W+ E3 F. Q x% @6 ^7 q0 K& o& CStarting 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.9 L. v! X1 L; j) O( T$ ^# _5 T6 [! 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. W. o" R: N3 }" l6 D% x4 U0 d/ m. O 作者: 流浪廚師 時間: 2013-11-6 11:15