It's me, the Silliest

This is my blog of recipes. I like "eating the rainbow" as well as globe-trotting through food. I totally dig heady local produce and local fresh meats.

Tuesday, March 30, 2010

Cinnamon Buns

I swear this Kitchenaid isn't good for me! Cinnamon buns def take some tending to; there is a lot of down time while letting the dough rise. However, if you can power through (I just did it at night after work), it is WELL worth it. GOOD GRIEF are these delicious!

4 3/4 C AP flour
1 pack active dry yeast
1 C whole milk
1/3 C butter
1/3 C sugar
1/2 tsp salt
3 large eggs

1 C light brown sugar
1/4 C flour
1 TBSP cinnamon (you should really try to use fresh, good quality cinnamon... Penzy Spices!)
1/2 C butter, cut into small pieces
1/4 C raisins
1/4 C chopped pecans
1 TBSP light cream

Combine 2 1/4 C flour with the yeast in your Kitchenaid equipped with the paddle attachment.

Heat the milk, butter, sugar and salt from A until just combined (do not boil). Add this mixture slowly to the flour and yeast while your Kitchenaid is on speed 2. Add eggs one at a time and combine. Scrap down the sides of the bowl and beat on speed 8 for 3 minutes.

Replace the paddle attachment with the dough hook. And kneed on low speed, adding the rest of the flour from A until smooth and no longer sticky (about 4 minutes).

Shape the dough into a ball, oil all sides (I used Pam) and put in a bowl in a warm place (on top of the stove) and let double in size. It should take about 1 1/2 hours to double.

After an hour and a half, punch the dough down, reform into a ball and set on a lightly floured surface and cover with a clean towel and let sit for another 10 mins (trust me, it's allllll worth it!)

While your dough is resting, mix B together (minus the raisins and pecans) with a pastry cutter or with two knives.

Roll out the dough into a 12X12 square, cover the inside with the filling and then sprinkle with the raisins and pecans and roll into a log, pinching the ends to seal them so no filling comes out. Cut into 8 equal pieces and arrange on a 12X9X2 baking sheet. Let them rise again for another hour. Also, if you'd prefer, you can refrigerate at this point for up to 24 hours. If you do refrigerate your dough, make sure to let it come back to room temp after you take it out of the fridge by letting it sit in a warm place for 40 minutes.

When ready to bake, brush the dough with half of the light cream and bake in a 375 degree oven for about 30 minutes or until the dough feels hollow to the touch, is light brown and a tester comes out clean. Remove from oven, let rest for 5 minutes, take out of pan and onto cooling rack and then brush with the rest of the light cream. EAT!!!

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