| http://tomsaaristo.com |
| Copyright Thomas Saaristo All Rights Reserved |
Ingredients
Bread:
1 package dry yeast [about 2 1/4 teaspoons]
1/4 cup granulated sugar, divided
1 2/3 cups warm milk [100 to 110 degrees F]
1/4 cup butter, melted
4 teaspoons vanilla extract
2 large egg yolks
5 cups all-purpose flour, divided
2 teaspoons salt
Cooking spray
2/3 cup packed brown sugar
2 teaspoons ground cinnamon
1/2 cup apricot preserves, melted
Glaze:
1 tablespoon butter, softened
1 cup sifted powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla extract
Method
Dissolve yeast and 1 tablespoon granulated sugar in warm milk in a large bowl; let
stand 5 minutes. Stir in 1/4 cup butter, vanilla, and egg yolks.Lightly spoon flour into
dry measuring cups, and level with a knife. Add 4 1/2 cups flour, 3 tablespoons
granulated sugar, and salt to yeast mixture; stir to form a soft dough. Turn dough out
onto a floured surface. Knead until smooth and elastic, about 10 minutes; add
enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to
hands [dough will feel tacky].
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover
and let rise in a warm place [85 degrees F], free from drafts, 1 hour or until doubled
in size. Punch dough down, and let rest 5 minutes. Divide in half. Working with one
portion at a time [cover the remaining dough to keep from drying], roll each portion
into a 14 x 7-inch rectangle on a floured surface. Combine the brown sugar and
cinnamon. Sprinkle each dough portion with half of brown sugar mixture, leaving a
1/2-inch border.
Roll up each dough rectangle tightly, starting with a short edge, pressing firmly to
eliminate air pockets,
and pinch seams and ends to seal. Cut each dough roll crosswise into 3 pieces.
Place 3 pieces,
cut sides up, into each of 2 [8 x 4-inch] loaf pans coated with cooking spray. Cover
and let rise 30 minutes or until doubled in size. Preheat oven to 350 degrees
Uncover dough, and bake at 350 degrees F for 35 minutes or until loaves are
browned on bottoms and sound hollow when tapped. Cool in pans 10 minutes on a
wire rack, and remove from pans. Brush tops of loaves with melted preserves. Cool
loaves on rack
GLAZE:
Beat 1 tablespoon butter at low speed of a mixer until creamy. Add remaining
ingredients, beating just until blended. Spread over tops of loaves.
Bread:
1 package dry yeast [about 2 1/4 teaspoons]
1/4 cup granulated sugar, divided
1 2/3 cups warm milk [100 to 110 degrees F]
1/4 cup butter, melted
4 teaspoons vanilla extract
2 large egg yolks
5 cups all-purpose flour, divided
2 teaspoons salt
Cooking spray
2/3 cup packed brown sugar
2 teaspoons ground cinnamon
1/2 cup apricot preserves, melted
Glaze:
1 tablespoon butter, softened
1 cup sifted powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla extract
Method
Dissolve yeast and 1 tablespoon granulated sugar in warm milk in a large bowl; let
stand 5 minutes. Stir in 1/4 cup butter, vanilla, and egg yolks.Lightly spoon flour into
dry measuring cups, and level with a knife. Add 4 1/2 cups flour, 3 tablespoons
granulated sugar, and salt to yeast mixture; stir to form a soft dough. Turn dough out
onto a floured surface. Knead until smooth and elastic, about 10 minutes; add
enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to
hands [dough will feel tacky].
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover
and let rise in a warm place [85 degrees F], free from drafts, 1 hour or until doubled
in size. Punch dough down, and let rest 5 minutes. Divide in half. Working with one
portion at a time [cover the remaining dough to keep from drying], roll each portion
into a 14 x 7-inch rectangle on a floured surface. Combine the brown sugar and
cinnamon. Sprinkle each dough portion with half of brown sugar mixture, leaving a
1/2-inch border.
Roll up each dough rectangle tightly, starting with a short edge, pressing firmly to
eliminate air pockets,
and pinch seams and ends to seal. Cut each dough roll crosswise into 3 pieces.
Place 3 pieces,
cut sides up, into each of 2 [8 x 4-inch] loaf pans coated with cooking spray. Cover
and let rise 30 minutes or until doubled in size. Preheat oven to 350 degrees
Uncover dough, and bake at 350 degrees F for 35 minutes or until loaves are
browned on bottoms and sound hollow when tapped. Cool in pans 10 minutes on a
wire rack, and remove from pans. Brush tops of loaves with melted preserves. Cool
loaves on rack
GLAZE:
Beat 1 tablespoon butter at low speed of a mixer until creamy. Add remaining
ingredients, beating just until blended. Spread over tops of loaves.
Cinnamon Bun Bread