and a few words of wisdom, as each generation passed on to the next, little tips n tricks that they had learnt on their way.
To make these buns, you will need:
2 1/2 cup all purpose flour
About 1/2 cup bench floor for dusting.
1/4 cup sugar
1 tsp salt
2 tsp yeast
2 tbsp softened butter
2 tbsp milk powder
1 egg
1 tsp vanilla essence
3/4 cup lukewarm water
Method:
Whisk 3 cups of flour.
Measure out 2 cups and transfer to a bowl.
Add the yeast, sugar, salt, softened butter and milk powder.
Mix lightly with a spoon.
Also add the egg and vanilla extract along with the lukewarm water and mix gently.
Gradually add 1/2 cup more flour, in slow additions…
to make a slightly wet dough.
Sprinkle some flour on the dough
Transfer to a lightly floured work surface.
Dip your fingers in flour to coat lightly with flour…so as to make it easier to handle the slightly wet dough.
Pick top corners with your fingers…
And fold dough.
Push using your palms.
Rotate dough 90 degrees, to place seem on the left.
Pick top corners again….
And bring down to fold dough
Push using your palms…and rotate 90 degrees once again.
Keep folding and pushing to firm dough, till it resembles a smooth ball.
Transfer to a greased bowl.
Cover with a damp cloth or plastic wrap and leave aside for about 45 minutes…
till it almost doubles in size.
Please note that this kind of enriched sweet dough, does not rise as much a regular dough, due to the increased sugar added to the dough.
Shaping the dough:
After 45 minutes, transfer dough to a lightly floored surface.
Pat lightly into a rectangular shape using your hands.
Sprinkle with chopped cranberries/raisins
and finely chopped pecans/walnuts
Follow with a liberal sprinkle of sugar
and orange zest.
Now start rolling dough from top corner, pinching seams after each roll.
Pinch seems tightly to ensure that the filling gets distributed evenly and doesn’t spill out.
Once you have rolled the log into a tight log, make sure the end seam is tightly sealed.
Dust work surface with flour,and roll seam side down, to bring smooth side on top. Using your palms, roll dough…
into a 24 inch log.
Mark and cut log into 12 even pieces.
Take 1 cut piece of dough. Flip to keep the smooth side at the bottom. Press gently with fingers to deflate slightly.
Using your fingers, pinch corners, fold and bring to the middle.
Move in a concentric circle, till all the corners are pinched in.
Flip dough to bring smooth side on top. Then using your hands, tuck dough in from all sides to further tighten the ball of dough.
Repeat this process with all 12 pieces.
Baking the buns…
Place the shaped buns on a greased baking sheet, placing them about an inch apart. Cover with damp cloth and allow to,proof for about 20 minutes. Brush liberally with milk. Top each bun with some chopped pecans/walnuts.
Place in a 375F preheated oven for about 14-15 minutes…
till golden.
Brush lightly with butter, transfer buns to wire rack to cool.
Enjoy these buns, while still warm. Cut bun into half,
Spread generously with butter,
And serve with warm milk/tea coffee….Mmmmmm!
Or just bite into one…while still warm, like I did!
Here is a close up…as I pull one apart….to show its amazing soft tender texture 🙂
Courtesy: Jeff Yankellow