sandi-in-hawaii
Well-known member
They musta been reading our forum, 'cause look what I found in the San Fracisco Chronicle on-line edition smileys/smile.gif
And the author gives the same wise advice as our Finer Kitchen friends - put the warm dough into the fridge overnight for the first rise, then shape and do the second rise in the morning.
Thr brown sugar glaze in this one sounds like a yummy variation...
Grandma Minnie's Overnight Butterscotch Buns
Yields 2 two coffeecakes each composed of 12 buns
Nancy Kux, proprietor of Nancy's Fancies of San Carlos, a small bakery that specializes in custom work, has vivid memories of her grandmother preparing these buns. Though Nancy's 25-year-old business keeps her busy with orders for baked goods for all occasions, she can always find time to whip up these heirloom buns.
The Dough:
4 cups unsifted all-purpose flour
3 1/2 level teaspoons (approximately 1 1/2 packages) active dry yeast
1/2 cup granulated sugar
1 teaspoon salt
3/4 cup whole milk
8 ounces (1 cup) unsalted butter, at room temperature
2 large egg yolks, lightly beaten
Flour for kneading and rolling dough
The Filling:
2/3 cup granulated sugar
2 teaspoons cinnamon
2/3 cup chopped pecans
1 cup dried currants (optional)
2 tablespoons unsalted butter, melted
The Glaze:
8 ounces (1 cup) unsalted butter, melted
1 cup light brown sugar
For the dough: Put 2 cups of the flour in a large bowl. Add the yeast, sugar and salt. Stir to blend. Set aside.
Combine the milk and butter in a small saucepan and heat to 120°-130°. (All of the butter may not melt, but it will be completely incorporated by the end of the mixing process.)
Pour the butter mixture onto the flour mixture. Add the egg yolks and blend with a rubber spatula or wooden spoon. Gradually stir in the remaining 2 cups flour to form a soft dough.
Transfer the dough to a lightly floured work surface and gently knead until smooth, no more than 1 to 2 minutes. Use no more than 1 to 2 tablespoons additional flour when kneading the dough. It will still be slightly sticky yet soft.
Place the dough in a bowl, and cover the surface of the dough with plastic wrap. Cover the top of the bowl tightly with aluminum foil and refrigerate for 8 hours or overnight (the dough will hardly rise).
To fill, form and glaze the buns: Set out two 9 x 2-inch cake pans. Combine the granulated sugar and cinnamon in a small bowl and the pecans and currants in another small bowl. Set the 2 tablespoons melted butter nearby.
For the glaze: Pour half of the melted butter into one of the cake pans, then stir in half of the brown sugar; spread it evenly over the bottom. Repeat this for the second cake pan. Set the pans aside.
Remove the dough from the refrigerator and divide it in half. Wrap one portion of dough in plastic wrap and return it to the refrigerator.
Pat the other half of the dough into a rough square, and roll it out on a lightly floured surface into a 12 x 12-inch square. Brush the entire surface with 1 of the 2 tablespoons melted butter (see filling ingredients). Sprinkle half of the cinnamon-sugar over the dough, then sprinkle half of the nut-currant mixture over the cinnamon-sugar. Lightly pat filling down onto the dough.
Gently roll up the dough like a jelly roll to form a 12-inch-long log. Pinch the seam to seal the roll.
Using a sharp knife (see Note), cut the roll into twelve 3/4- to 1-inch thick slices. Place cut-side down on the glaze in the pan, leaving 3/4 to 1 inch gaps between each spiral. Cover with a cotton kitchen towel and let the buns rise in a warm place until puffy, about 30-45 minutes. (This rich dough won't rise much before baking.)
Gently press a finger into one of the buns, and if the indentation remains, the buns are ready for baking.
After forming the first batch of buns, roll the other portion of dough following the same procedure.
At least 20 minutes before baking, adjust a rack in the middle of the oven and heat oven to 350°. Bake the buns for about 25 minutes, or until they are pale golden brown. Immediately invert the pans onto serving plates. Slowly lift off the pans so the glaze flows over the buns. If any glaze remains in the pan, spread it over the buns with a small metal spatula (careful, the glaze is extremely hot). Serve warm or at room temperature.
To store buns for later use, cool, wrap securely in aluminum foil and freeze for up to 2 weeks. To serve, thaw at room temperature and rewarm in their foil wrapping in a 325° oven for 10 to 15 minutes, or until just heated through.
Note: Here's a tip for cutting perfectly shaped rolls that came to our attention after Grandma Minnie's time. To cut rolls at 3/4- to 1-inch intervals, place an 18-inch long piece of thread or dental floss under the rolled dough log. Pull the thread up and around the sides, then crisscross the thread at the top, and pull quickly. Voila, a perfectly round roll. I prefer this method to cutting the slices with a knife because the pressure of a knife will squash the rolls.
PER BUN: 325 calories, 3 g protein, 36 g carbohydrate, 19 g fat (11 g saturated), 63 mg cholesterol, 132 mg sodium, 1 g fiber.
Flo Braker of Palo Alto is the author of "The Simple Art of Perfect Baking.'' E-mail her at food@sfchronicle.com. Her previous columns are available online at sfgate.com/thebaker/.
http://sfgate.com/cgi-bin/article.cgi?f=/chronicle/archive/2006/04/12/FDG9SI6IBM1.DTL#buns
And the author gives the same wise advice as our Finer Kitchen friends - put the warm dough into the fridge overnight for the first rise, then shape and do the second rise in the morning.
Thr brown sugar glaze in this one sounds like a yummy variation...
Grandma Minnie's Overnight Butterscotch Buns
Yields 2 two coffeecakes each composed of 12 buns
Nancy Kux, proprietor of Nancy's Fancies of San Carlos, a small bakery that specializes in custom work, has vivid memories of her grandmother preparing these buns. Though Nancy's 25-year-old business keeps her busy with orders for baked goods for all occasions, she can always find time to whip up these heirloom buns.
The Dough:
4 cups unsifted all-purpose flour
3 1/2 level teaspoons (approximately 1 1/2 packages) active dry yeast
1/2 cup granulated sugar
1 teaspoon salt
3/4 cup whole milk
8 ounces (1 cup) unsalted butter, at room temperature
2 large egg yolks, lightly beaten
Flour for kneading and rolling dough
The Filling:
2/3 cup granulated sugar
2 teaspoons cinnamon
2/3 cup chopped pecans
1 cup dried currants (optional)
2 tablespoons unsalted butter, melted
The Glaze:
8 ounces (1 cup) unsalted butter, melted
1 cup light brown sugar
For the dough: Put 2 cups of the flour in a large bowl. Add the yeast, sugar and salt. Stir to blend. Set aside.
Combine the milk and butter in a small saucepan and heat to 120°-130°. (All of the butter may not melt, but it will be completely incorporated by the end of the mixing process.)
Pour the butter mixture onto the flour mixture. Add the egg yolks and blend with a rubber spatula or wooden spoon. Gradually stir in the remaining 2 cups flour to form a soft dough.
Transfer the dough to a lightly floured work surface and gently knead until smooth, no more than 1 to 2 minutes. Use no more than 1 to 2 tablespoons additional flour when kneading the dough. It will still be slightly sticky yet soft.
Place the dough in a bowl, and cover the surface of the dough with plastic wrap. Cover the top of the bowl tightly with aluminum foil and refrigerate for 8 hours or overnight (the dough will hardly rise).
To fill, form and glaze the buns: Set out two 9 x 2-inch cake pans. Combine the granulated sugar and cinnamon in a small bowl and the pecans and currants in another small bowl. Set the 2 tablespoons melted butter nearby.
For the glaze: Pour half of the melted butter into one of the cake pans, then stir in half of the brown sugar; spread it evenly over the bottom. Repeat this for the second cake pan. Set the pans aside.
Remove the dough from the refrigerator and divide it in half. Wrap one portion of dough in plastic wrap and return it to the refrigerator.
Pat the other half of the dough into a rough square, and roll it out on a lightly floured surface into a 12 x 12-inch square. Brush the entire surface with 1 of the 2 tablespoons melted butter (see filling ingredients). Sprinkle half of the cinnamon-sugar over the dough, then sprinkle half of the nut-currant mixture over the cinnamon-sugar. Lightly pat filling down onto the dough.
Gently roll up the dough like a jelly roll to form a 12-inch-long log. Pinch the seam to seal the roll.
Using a sharp knife (see Note), cut the roll into twelve 3/4- to 1-inch thick slices. Place cut-side down on the glaze in the pan, leaving 3/4 to 1 inch gaps between each spiral. Cover with a cotton kitchen towel and let the buns rise in a warm place until puffy, about 30-45 minutes. (This rich dough won't rise much before baking.)
Gently press a finger into one of the buns, and if the indentation remains, the buns are ready for baking.
After forming the first batch of buns, roll the other portion of dough following the same procedure.
At least 20 minutes before baking, adjust a rack in the middle of the oven and heat oven to 350°. Bake the buns for about 25 minutes, or until they are pale golden brown. Immediately invert the pans onto serving plates. Slowly lift off the pans so the glaze flows over the buns. If any glaze remains in the pan, spread it over the buns with a small metal spatula (careful, the glaze is extremely hot). Serve warm or at room temperature.
To store buns for later use, cool, wrap securely in aluminum foil and freeze for up to 2 weeks. To serve, thaw at room temperature and rewarm in their foil wrapping in a 325° oven for 10 to 15 minutes, or until just heated through.
Note: Here's a tip for cutting perfectly shaped rolls that came to our attention after Grandma Minnie's time. To cut rolls at 3/4- to 1-inch intervals, place an 18-inch long piece of thread or dental floss under the rolled dough log. Pull the thread up and around the sides, then crisscross the thread at the top, and pull quickly. Voila, a perfectly round roll. I prefer this method to cutting the slices with a knife because the pressure of a knife will squash the rolls.
PER BUN: 325 calories, 3 g protein, 36 g carbohydrate, 19 g fat (11 g saturated), 63 mg cholesterol, 132 mg sodium, 1 g fiber.
Flo Braker of Palo Alto is the author of "The Simple Art of Perfect Baking.'' E-mail her at food@sfchronicle.com. Her previous columns are available online at sfgate.com/thebaker/.
http://sfgate.com/cgi-bin/article.cgi?f=/chronicle/archive/2006/04/12/FDG9SI6IBM1.DTL#buns