Here is an amazingly delicious recipe from Butter Baked Goods, created by chef Rosie Daykin, the owner of Butter Baked Café. Butter Baked Goods showcases nostalgic home baking at its very best. Her baking is not about trickery, flamboyance or hard-to-find ingredients, but about great-tasting, homemade treats that celebrate life’s milestones. Make these for your friends or loved ones and watch them disappear in minutes. Here is the excerpted recipe below, but go ahead and grab a copy of this comforting book. Your tastebuds will thank you.
Saturday is a special day at Butter. We bake a lot of goodies that we don’t have available during the week. It might be cruel, but we make our customers wait all week for our cinny buns. We make a different flavor every Saturday and I was feeling a little Southern on the day I came up with this one! You can change it up with different fruits and nuts to suit your taste. The bourbon glaze, however, will be a little hard to part with once you have tried it.
Today’s Flavor: Peach Pecan with Bourbon Glaze
Saturday Morning Cinny Buns
You will need: (9 x 13 inch) baking pan buttered or lined with parchment paper, 2 cookie sheets
5 ½ cups all-purpose flour
1 tablespoon active dry yeast
1 1/3 cups butter, room temperature
1 ¼ cups whole milk
1/3 cup granulated sugar
¾ tablespoon salt
3 large eggs
1 ½ cups dark brown sugar
2 tablespoons cinnamon
1 ½ cups pecan, lightly chopped
3 cups chopped peaches (3 to 4 peaches)
1 ¼ cups icing sugar
2 tablespoons heavy cream
1 ½ tablespoons bourbon
1 tablespoon clear corn syrup
½ teaspoon pure vanilla
Makes: 12 cinny buns
- In a stand mixer fitted with a dough hook or paddle attachment, place 5 cups of the flour and the yeast and set aside.
- In a large saucepan, combine 1/3 cup of the butter, the milk, granulated sugar and salt. Stir over medium heat until the milk is warm and the butter is melted.
- Add the warm milk mixture to the yeast and flour mix on low speed until incorporated. Add the eggs and continue to mix for about 6 to 7 minutes until the dough is shiny and smooth.
- Lightly butter a large bowl and place the dough in it. Cover the bowl with a sheet of plastic wrap and place the bowl in a warm spot away from any drafts. Allow the dough to rise until it has doubled in size, about 90 minutes. Buttering the underside of the plastic wrap is a good idea to stop the dough sticking to it as it rises. I like to cover the bowl holding the rising dough with a clean tea towel to keep it warm.
- Meanwhile, prepare the filling: In a stand mixer fitted with a paddle attachment, cream the remaining 1 cup of butter and the brown sugar on medium to high speed until light and fluffy.
- Turn the mixer to low and add the remaining ½ cup of flour and the cinnamon and mix into a soft, spreadable paste.
- Once the dough has fully risen, remove the plastic wrap and punch the dough down in the bowl to release the air produced by the yeast. Turn the dough out onto a lightly floured board and allow it to rest for 10 minutes.
- Spread the pecans on the cookie sheet and toast in the oven at 350 F for 7 to 10 minutes, until nicely browned. Flip the nuts with a metal spatula at the halfway point to ensure even toasting. Remove from the oven and allow to cool.
- Transfer the dough to a lightly floured work surface and use a large rolling pin to roll it into a large rectangle, about 18 x 14 inches and about ½ inch thick 9for tips on rolling dough see page 193).
- Use a small offset spatula to spread the cinnamon paste evenly to the edges of the dough. Sprinkle the peach pieces and toasted pecans evenly on top of the cinnamon paste.
- Carefully roll the dough up into a long log starting from the 18-inch side. Use a large, sharp knife to cut the dough into 12 equal rounds.
- Place the rounds on the baking pan, sliced side up, and cover the pan with another piece of plastic wrap. Set in a warm place to rise until they have again doubled in size, about 90 minutes.
- Preheat the oven to 350 F.
- Bake in the preheated oven for 20 to 25 minutes or until the buns are a lovely golden brown and not sticky in the center. A wooden skewer inserted into the center should come out clean.
- Remove from the oven and allow the buns to cool slightly, then turn them out of the pan onto a cookie sheet. Place a second cookie sheet on top of the buns and flip them over again. This brings the buns right side up on the sheet, ready for glazing.
- Prepare the glaze: In a small bowl, whisk together the icing, sugar, cream, bourbon, corn syrup and vanilla until the mixture becomes a nice runny glaze. Use the whisk to dribble the glaze over the top of the cinny buns—as much or as little as you like. To save yourself time in the morning, prepare the dough the night before. Follow the recipe to Step 12 (covering the pan with plastic wrap) and then place the pan in the refrigerator overnight. Remove it in the morning in time to do the second rise of the dough (90 minutes) and then continue with the recipe. The will give you extra-fresh, warm cinnamon buns, perfect for a special celebration (or just because it’s a Saturday).
Excerpted from BUTTER BAKED GOODS by Rosie Daykin. Copyright (c) 2015 by Rosie Daykin. Excerpted by permission of Knopf, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.