Sticky Glaze Buns

Stunning Sugar & Cinnamon Yeast Buns and covered with sticky glaze with crispy almond petals. To make the rolls perfectly light and airy, the dough before forming fits twice. First time in an hour at room temperature, a second time in the refrigerator for 4 hours, and before baking the dough you need to distance another about one .5 hours. So plan these buns in advance. Cooking process lengthy but worth it. Buns baked in the form along with glaze made on the basis of brown muscovado sugar, which together with honey will add amazing caramel to baking привкус. Time: 7 час. 45 minutes Difficulty: medium Quantity: 12 rolls Recipes used volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Glaze

• 1 tbsp. muscavado sugar
• 4 tbsp. l (60 gr.) Butter
• 1/3 Art. honey
• 1/4 Art. freshly squeezed orange juice
• Finely grated zest of 1 orange
• 1 tbsp. chopped almonds, lightly toasted

Dough

• 1 sachet (7 g. 2 and 1/4 tsp.) Dry yeast
• 1 tbsp. warm milk (approximately 40 ° C)
• 1/4 Art. granulated sugar + optional pinch
• 1/4 Art. butter
• 1.5 tsp vanilla extract
• 1 egg yolk, category CO
• 2 and 3/4 Art. flour
• 3/4 tsp salt

Filling

• 8 tbsp. l softened butter
• 1/3 Art. granulated sugar
• 1 tbsp. l ground cinnamon

Recipes with similar ingredients: Muscovado sugar, butter, honey, oranges, almonds, yeast, milk, sugar, vanilla extract, eggs, premium flour, cinnamon

Recipe preparation:

1. Grease a 22×32 baking dish cm.

2. Glaze

   In a pan, combine sugar, butter, honey, orange juice and zest and bring to a boil; cook until lightly thickened. Pour the icing into the prepared form and pour evenly nuts on top.

3. Dough

   Pour yeast with a pinch of granulated sugar onto warm milk; wait until the mixture foams, about 5 minutes. Melt 1/4 tbsp. butter and mix with vanilla and egg yolk in yeast.

4. In a large bowl, mix the flour, 1/4 tbsp. sugar and salt. Intervene yeast mixture and knead sticky dough. Put the dough on floured worktop and keep kneading until it will not become soft and elastic, 6-8 minutes. (The dough will be soft and elastic but a little sticky.) Form a ball, grease melted butter and put in a large bowl. Cover with plastic wrap and leave to rise for about 1 hour, until the dough doubles in volume.
5. Mash the dough and form again into a ball. Return to the bowl cover with plastic wrap and refrigerate for 4 hours.
6. Roll the dough into a rectangle measuring 25×20 cm. its long side to itself. Spread over the entire surface softened butter. Mix 1/3 tbsp. sugar and cinnamon and sprinkle over butter. Roll into a long tight roll; press the long edge to seal the roll. Using thread cut it into 4 cm buns. Spread the buns evenly in the shape of. Cover and let rise at room temperature until they will not double in volume, about 1.5 hours.
7. Preheat the oven to 175 ° C. Bake buns until golden colors, 30-35 minutes. Leave at room temperature for 10 minutes, then put it out of the mold and serve warm.