CIN­NA­MON BUNS

Hands-on time: 30 min­utes To­tal time: 3½ hours Makes: 16 buns

Canadian Living Comfort Food - - Home-style Desserts -

En­joy th­ese buns straight out of the oven for the ul­ti­mate com­fort-food treat. Re­move them from the bak­ing dish while they’re still hot—other­wise, the sugar will cool and harden, mak­ing them dif­fi­cult to re­lease.

1¼ cups but­ter

¼ cup gran­u­lated sugar

½ cup warm wa­ter (100°F)

1 pkg (8 g) ac­tive dry yeast

½ cup milk

1 tsp salt

1 egg, lightly beaten

4 cups all-pur­pose flour (ap­prox)

1½ cups packed brown sugar

2 tsp cin­na­mon

Bring ½ cup of the but­ter to room tem­per­a­ture to soften; set aside.

In large bowl, dis­solve 1 tsp of the gran­u­lated sugar in warm wa­ter. Sprin­kle in yeast; let stand un­til frothy, about 10 min­utes.

While bot­tomedmedium yeast heat saucepan,is un­til dis­solv­ing, bub­blesheat milkin form small over around heavyedge. Re­move from heat; stir in ¼ cup of the re­main­ing but­ter, the re­main­ing gran­u­lated sugar and the salt un­til but­ter is melted. Let cool un­til luke­warm; stir into yeast mix­ture. Stir in egg. Add 2 cups of the flour; stir un­til smooth and elas­tic, about 2 min­utes.

Grad­u­ally stir in enough of the re­main­ing flour to make soft dough.

Turn out dough onto lightly floured work sur­face; knead un­til smooth and springy, about 5 min­utes. Trans­fer to greased bowl; turn dough to grease all over. Cover bowl with plas­tic wrap and let rise in warm draft-free place un­til dou­bled in size, about 1½ hours.

While dough is ris­ing, melt re­main­ing but­ter; pour into 13- x 9-inch (3 L) bak­ing dish. Sprin­kle with ½ cup of the brown sugar. Set aside.

On dough light­lyto 16- flouredx 14-inch work rec­tan­gle.sur­face, roll Spread­out re­served soft­ened but­ter over top of dough. Mix re­main­ing brown sugar with the cin­na­mon; sprin­kle evenly over dough. Start­ing at 1 long side, tightly roll up; pinch seam to seal. Cut cross­wise into 16 buns.

Ar­range buns, cut side up, in pre­pared bak­ing dish. Cover dish with plas­tic wrap and let rise in warm draft-free place un­til dou­bled in size, about 1 hour.

Bake in 375°F oven un­til golden and buns sound hol­low when gen­tly tapped, 25 to 30 min­utes. Let stand in bak­ing dish for 2 min­utes; in­vert onto serv­ing plat­ter.

PER BUN: about 341 cal, 5 g pro, 16 g to­tal fat (9 g sat. fat), 46 g carb (1 g di­etary fi­bre, 24 g sugar), 50 mg chol, 259 mg sodium, 88 mg potas­sium. % RD I: 4% cal­cium, 14% iron, 14% vit A, 27% fo­late.

To make Chelsea Buns, Sprin­kle ⅔ cup of chopped p ecans into the bot­tom of the bak­ing d i s h and Sprin­kle ⅔ cup of r a i s i n s over the dough be­fore rolling i t u p. Con­tinue with the recipe as di­rected.

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