SKILL LEVEL: Expert
PREP: 15 minutes
RISING: 1 1/2 hours
BAKING: 15 to 20 minutes
MAKES: About 24 buns
PAIRS WELL WITH: Hot Apple Cider
SKILL LEVEL: Expert
PREP: 15 minutes
RISING: 1 1/2 hours
BAKING: 15 to 20 minutes
MAKES: About 24 buns
PAIRS WELL WITH: Hot Apple Cider
You don’t have to be a sorcerer to whip up a batch of these nutty, soft morsels. Neither the glaze nor the filling is overly sweet, which means you can sneak at least one extra to power you through your next adventure.
DOUGH
3/4 cup milk, warm
1/2 cup brown sugar
1 tablespoon instant yeast
1/2 cup butter, melted
1 egg
1/2 teaspoon salt
4 1/2 cups flour
FILLING
4 tablespoons butter, softened
2 teaspoons flour
2 tablespoons brown sugar
2 tablespoons cinnamon
1/2 cup walnuts, finely chopped, plus more for sprinkling if needed
BROWN SUGAR GLAZE
1 cup brown sugar
1 tablespoon butter
1 tablespoon flour
1/2 cup heavy cream, plus more as needed
Dash of vanilla
1. In a large bowl, combine the warm milk and the sugar, stirring until the sugar dissolves. Add the yeast, followed by the butter and the egg, stirring to combine. Add in the salt, followed by the flour, gradually, until you have a workable dough. Turn out onto a lightly floured surface and knead until the dough bounces back when poked, under 5 minutes. Place in a lightly greased bowl, cover, and allow to rise in a warm spot until doubled in size, about an hour. Prep the filling by creaming the dry ingredients with the butter; set aside.
2. Butter four muffin tins and set aside (or two tins, and work in stages). When the dough has risen, roll it out on a lightly floured surface to a large rectangle, roughly 24" x 12". Spread the filling evenly over the surface, leaving only a small strip along one long edge uncovered. Starting on the opposite long edge, begin rolling the dough into a tight tube. Using a sharp knife, slice the roll every 1 inch, then place one bun in each muffin space in the prepared tins. Cover and allow to rise again for about 20 minutes.
3. Preheat the oven to 350°F and bake the buns for 15 to 20 minutes, until the tops are golden brown. While they are baking, make the glaze: Melt the brown sugar and butter in a small saucepan over medium-low heat, then stir in the flour until you have no dry lumps. Pour the cream in, and when you have a smooth consistency, remove from heat and add the butter and vanilla.
4. When the buns are done, remove them from the oven, and while the buns are still warm, move them from the pans to a cooling rack. Spoon the glaze over the top of each bun. Sprinkle with extra nuts, if you like, and enjoy.