Buns with interesting filling that will win you over with multifaceted taste. The buns themselves are made from yeast dough, which is rolled and filled with two types of filling. The first is it is a spread of sugar, cinnamon, brown butter and fat cream. Brown butter will give the buns a pleasant creamy nutty taste. You can cook it in advance and store it. in a refrigerator. The second filling is a mixture of roasted hazelnuts and crispy slices of bacon. His piquantly salty notes contrasts interestingly with the sweet-spicy taste of the buns. After baking sprinkle the buns with icing from cream, powdered sugar and bourbon and serve immediately.
Recipe author – Hedy Goldsmith – American pastry chef, culinary writer
By делиться с друзьями: 
Time: 5hour. 15 minutes. Difficulty: medium Quantity: 12 large buns B recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Dough
- 3/4 Art. whole milk heated to 43 ° C
- 2 and 1/4 tsp (7 gr.) Active dry yeast
- 80 gr. butter, room temperature
- 6 tbsp. l granulated sugar
- 2 tbsp. l hazelnut vegetable oil
- 2 tsp vanilla paste or 4 tsp. vanilla extract
- 4 large egg yolks, category CO
- 3 and 1/3 Art. flour + optionally as needed
- 1 tsp coarse salt
Filling
- 1 and 1/4 Art. blanched hazelnuts
- 200 gr. raw bacon (to make 3/4 tbsp. crispy pieces of fried bacon)
- 80 gr. butter
- 1 and 1/4 Art. brown sugar
- 1 tbsp. l ground cinnamon
- 0.5 tbsp. butter cream divide
- 1 egg, slightly beaten with 1 tbsp. l water
- 0.5 tbsp. powdered sugar
- 1 tsp vanilla paste or 2 tsp. vanilla extract
- 2 tbsp. l bourbon
- 1 tsp coarse salt
Recipes with similar ingredients: milk, yeast, butter, sugar, vanilla paste, vanilla extract, eggs, higher flour varieties, hazelnuts, bacon, brown sugar, cinnamon, cream, icing sugar, bourbon
Recipe preparation:
- Dough. Pour warm milk into a small bowl. Sprinkle top yeast and set aside for 5 minutes. In a bowl of a stationary mixer with beat butter and sugar with a spatula until you get light and magnificent mass. Stir in vegetable oil and vanilla. Поone, add the yolks, whisking well after each addition. Beat at high speed for 2-3 minutes, then reduce speed and add flour and salt. Then mix in the milk mixture and yeast. Replace the nozzle with a hook and knead the soft dough. Lay out onto a floured work surface and continue to knead manually for 2-3 minutes. The dough should be soft and smooth. Put it in a bowl oiled with vegetable or butter. Cover with plastic wrap and leave to rise 2-2.5 hours at room temperature until the dough doubles in volume.
- Filling. Preheat the oven to 175 ° C. Pour hazelnuts onto baking tray with sides and bake, stirring often, until golden color and until the flavor goes, about 20 minutes. Then completely cool. Pour into a food processor and chop on a pulse mode to very small crumbs; but don’t grind the nuts so they don’t turned into an oily paste. I prefer when chopping add 1 tbsp. l powdered sugar.
- Cut the bacon into pieces of 0.5 cm. Fry in a pan with thick bottom over medium heat until it becomes very crispy but not burnt. Drain the fat (or set it aside for another recipe). Finely chop the bacon in a food processor. Or you can grind raw bacon in the combine, and then fry it on pan, stirring constantly until the pieces become crispy. (Be careful, as finely chopped bacon sprinkles harder in a pan than large pieces; I always use a protective splash screen.) Cool the pieces of bacon on paper towels. Mix the cooled bacon with ground hazelnuts.
- Cut the butter into equal pieces. Put them in light pan (it’s important to see the bottom of the pan to appreciate the color oil when heated) and put on medium heat. Melt oil, stirring constantly. It will begin to bubble and foam; keep stirring. As the foam subsides, the color of the oil starts to get dark. As soon as you see the oil turn brown, immediately pour it into a heat-resistant bowl so that it stops roasting. To spread, mix brown sugar and cinnamon in a bowl. In a small saucepan, heat 1/4 tbsp. butter cream and brown butter. Bring the mixture to a boil and immediately pour onto the mixture sugar and cinnamon and mix to dissolve sugar. Completely cool.
- In a small bowl, prepare the icing, mixing the remaining 1/4 Art. heavy cream, icing sugar, vanilla, bourbon and salt. Beat until smooth.
- Once the dough comes up, oil two forms of 6 large muffins or cupcakes. Put the dough on a sprinkled flour work surface. Roll it into a layer measuring 45×50 cm. And 2.5 cm thick. Put a spread on the surface of the dough, stepping back from 2.5 cm edges so that the dough can then be sealed. Grease border with a beaten egg. Set aside 3/4 tbsp. a mixture of bacon and hazelnuts for topping. Sprinkle the remaining filling over the spread and press it to stick. Roll the dough into a tight roll pressing it in places where it is greased with an egg to seal.
- Cut the roll into 12 pieces a little more than 4 cm wide. rounded buns (after cutting one side becomes flattened).
- Gently place the buns in a greased dish. Slightly grease the tops with a beaten egg and sprinkle with the remaining bacon mixture and hazelnuts (about 1 tablespoon per bun).
- Cover the buns with plastic wrap and leave to rise for about 1 hour until they double in size.
- Preheat the oven to 190 ° C. I put the molds on a baking sheet as from them the filling can leak during baking. Bake buns for 12 minutes. Swap shapes and bake, until the buns are browned and baked (digital thermometer, inserted in the center of the finished bun should show the temperature 85 ° C), another approximately 12 minutes. Remove the forms from the oven and cool for about 10 minutes, then put the buns on the wire rack and cool completely. Generously sprinkle the buns with icing. Eat them in the same day or make bread pudding from them.
