In the December 2009 Bon Appétit magazine, Dorie Greenspan has a
wonderful sounding sweet dough recipe, with one bread and one bun
recipe to make with the dough. The dough is spiced with grated orange
peel, cinnamon and ginger.
* Exported from MasterCook *
Spiced Sweet Dough
Recipe By :Dorie Greenspan
Serving Size : 0 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
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1 cup warm whole milk -- (105°F to 115°F)
2 envelopes active dry yeast
1/4 teaspoon sugar -- PLUS
2/3 cup sugar
1 1/2 teaspoons grated orange peel
3 3/4 cups all-purpose flour
2 teaspoons ground cinnamon
1 1/4 teaspoons salt
1 teaspoon ground ginger
1 large egg
1 large egg yolk
1/2 cup unsalted butter -- (1 stick), room temperature
Use this recipe to make either Brown Sugar-Pecan Sticky Buns or
Streusel-Topped Chocolate-Cranberry Bread. Or double it and make both.
Makes enough dough for 30 Sticky Buns.
Special Equipment:Heavy-duty stand mixer.
Stir milk, yeast, and 1/4 teaspoon sugar in small bowl. Let stand
until mixture bubbles, about 6 minutes. Stir again.
Mix remaining 2/3 cup sugar orange peel in medium bowl.
Add flour, cinnamon, salt, and ginger to bowl of heavy-duty stand
mixer fitted with paddle attachment; mix on low speed. Add yeast
mixture; mix on medium-low speed until dry well blended. Add sugar
mixture; beat until moist soft dough that resembles thick batter
forms, about 3 minutes.
Add butter by 1 1/2 tablespoonfuls; beat on medium-low speed until
almost incorporated before adding more, about 2 minutes (dough will
be sticky). Beat dough on medium-high 2 minutes longer. Let dough
rest in bowl 10 minutes (dough will become less sticky).
Scrape dough out onto work surface; gather together. Place in large
buttered bowl. Cover with plastic wrap; let rise at room temperature
until almost doubled, about 2 hours. Punch dough down; cover with
plastic wrap and chill overnight. Follow directions for Brown
Sugar-Pecan Sticky Buns or Chocolate-Cranberry bread.
Source:
"Bon Appétit Magazine, December 2009, page 108"
S(Internet Address):
"http://www.bonappetit.com/recipes/2009/12/spiced_sweet_dough";
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* Exported from MasterCook *
Brown Sugar-Pecan Sticky Buns
Recipe By :Dorie Greenspan
Serving Size : 0 Preparation Time :0:00
Categories : Breads Buns And Rolls
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
TOPPING:
1 1/2 cups golden brown sugar -- (packed)
3/4 cup unsalted butter -- (1 1/2 sticks), diced
3/4 cup honey
3 cups pecan halves
FILLING:
1/2 cup sugar
6 tablespoons golden brown sugar
1 tablespoon ground cinnamon
Spiced Sweet Dough -- (see recipe)
4 tablespoons unsalted butter -- (1/2 stick), warm room temperature
MAKES 30
TOPPING: Butter two 13-by-9-by-2-inch glass baking dishes. Whisk
sugar, butter, and honey in small saucepan over medium-low heat until
smooth and bubbling around sides. Divide hot syrup between prepared
baking dishes, allowing topping to cover bottom of each dish. Place
pecan halves, rounded side down, in syrup, dividing equally. Cool.
FILLING: Whisk both sugars and cinnamon in small bowl.
Turn cold Spiced Sweet Dough out onto floured surface; sprinkle with
flour. Divide dough in half. Roll out dough to two 15 x
12-inch rectangles. Using fingers, spread 2 tablespoons butter
evenly over each rectangle, tightly roll up dough jelly-roll style,
enclosing filling. Using a large knife, cut each rill crosswise
into fifteen 1-inch thick slices. Arrange 15 dough slices, cut side
down, atop cooled syrup and pecan halves in each baking dish, spacing
evenly apart. Cover with waxed paper; let rise in warm draft-free
area until buns are puffy and doubled, about 1 hour 45 minutes.
Position 1 rack in top third and 1 rack in bottom third of oven;
preheat to 375F. Line 2 rimmed baking sheets with parchment; place
dishes with sticky buns on baking sheets. Bake buns until deep golden
brown and filling is barely bubbling around edges, about 25 minutes.
Let buns stand for 2 minutes. Cut around sides of buns to loosen.
Place large rimmed platter atop each baking dish. Using oven mitts,
firmly hold baking dish and platter together and invert buns onto
platter. Cool at least 45 minutes. Serve slightly warm or at room temperature.
Source:
"Bon Appétit Magazine, December 2009, page 108"
S(Internet Address):
"http://www.bonappetit.com/recipes/2009/12/brown_sugar_pecan_sticky_buns";
Yield:
"30 buns"
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* Exported from MasterCook *
Streusel-Topped Chocolate-Cranberry Bread
Recipe By :Dorie Greenspan
Serving Size : 0 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
BREAD:
2 bars bittersweet chocolate -- (3 1/2 ounce)
coarsely chopped
1 1/3 cups dried sweetened cranberries -- (about 5 ounces)
4 tablespoons sugar
Spiced Sweet Dough
STREUSEL:
1/4 cup all purpose flour
3 tablespoons finely chopped nuts -- (such as pecans,
walnuts, or blanched almonds)
3 tablespoons sugar
1 Pinch salt
2 tablespoons unsalted butter -- (1/4 stick) room temperature
1 egg -- beaten to blend (for glaze)
Makes two 9x5-inch loaves.
The breads are best served on the day they're made but still good the
next day, especially when thickly sliced, toasted, and spread with a
little butter. Or just wrap them in foil, enclose in resealable
plastic bags, and freeze for up to two weeks.
BREAD:
Mix chocolate, cranberries, and sugar in medium bowl. Place Spiced
Sweet Dough in large bowl. Sprinkle chocolate mixture over dough and
knead just until incorporated. Transfer dough to large buttered bowl.
Cover with plastic wrap and let dough rise at room temperature until
almost doubled in volume, 2 1/2 to 2 3/4 hours. Punch dough down;
cover with plastic wrap and refrigerate overnight.
Butter two 9x5x2 3/4-inch metal loaf pans. Turn cold dough out onto
work surface. Divide dough in half. Using hands, form dough into 2
compact logs, each about 9 inches long. Place dough logs in prepared
loaf pans. Cover pans with plastic wrap. Let dough rise in warm
draft-free area until almost doubled in volume, 3 to 3 1/4 hours
(dough will not fill pans completely).
STREUSEL:
Mix flour, nuts, sugar, and salt in medium bowl. Add butter and rub
in with fingertips until mixture forms some small and some coarse
crumbs. Cover and chill while bread is rising.
Position rack in center of oven and preheat to 375F. Brush tops of
risen bread loaves with egg glaze. Sprinkle streusel evenly over top
of each loaf, dividing equally and pressing gently to adhere. Bake
breads until top crust is deep brown and tester inserted into center
of each loaf comes out clean, tenting with foil if top is browning
too quickly, about 45 minutes. Remove from oven; let loaves rest in
pans 5 minutes. Using small knife, cut around pan sides to loosen
breads. Using spatula as aid, ease breads out of pans. Place breads,
streusel side up, on rack and cool completely. DO AHEAD Can be made 2
weeks ahead. Wrap in foil, enclose in resealable plastic bag, and
freeze. Unwrap and thaw at room temperature.
S(Internet Address):
"http://www.bonappetit.com/recipes/2009/12/streusel_topped_chocolate_cranberry_bread";
Yield:
"2 loaves"
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