SUGAR BUNS Ingredients 1/3 cup granulated sugar, plus extra for dusting 1/3 cup golden brown sugar Zest of 1 orange, depending on taste (if you happen to have 3 clementines, use them) 1 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cardamom 1/8 teaspoon ground nutmeg A good pinch of kosher salt 6 tablespoons (3 ounces, 3/4 stick) browned butter, cooled All-purpose flour for dusting 2 pounds quick Danish dough, recipe below Combine sugars, zest, spices and salt in a small bowl. Set aside. Brush the wells of a 12-cup muffin tin (see note) with a thin film of browned butter, using maybe 1 tablespoon in total. Set aside the rest. Coat the wells generously with granulated sugar, tapping out excess. Set aside. On a lightly-floured work surface, roll your Danish dough to an 8x20-inch rectangle. Brush the remaining browned butter across the dough, leaving a 1/2-inch border on the long sides. Sprinkle the sugar mixture evenly atop the butter. Press the sugar lightly into the dough. Starting from the long side closest to you, carefully roll the dough into a tight log. Once completely rolled, pinch the seam to seal. Turn the rolled dough onto its seam and cut into 12 equal portions. Turn each slice onto one of its flat sides, and press down lightly to level. Place slices in prepared pan. Set aside to rise in a warm, draft free spot until just about doubled in size, around 45 minutes. Meanwhile, preheat an oven to 375°F (190°C). Bake the buns until puffed and golden, around 20 minutes. Immediately turn the buns out onto another sheet pan. Carefully flip buns right side up, cool until just manageable to touch, around 5-10 minutes. One by one, roll the hot buns in a small bowl of granulated sugar, coating completely but shaking off excess. Best when eaten still warm. Makes 12. sevenspoons.net/blog/2012/3/30/each-others-company.html
Posted on: Thu, 26 Sep 2013 03:54:57 +0000
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