| previous | next |
Title: Sugar and Spice Swirls
Categories: Dessert Coffeecake
Yield: 12 Buns
| 1 | pk | Active dry yeast |
| 1/3 | c | Sugar |
| 1 | ts | Sugar |
| 1/2 | c | ;water, warm (105-115F) |
| 1/3 | c | Milk |
| 1/4 | c | Butter; softened (1/2 stick) |
| 1 | lg | Eggs |
| 1/2 | ts | ;salt |
| 3 | c | Flour |
| FILLING, GLAZE & TOPPING | ||
| 1/3 | c | Sugar |
| 1 | ts | Cinnamon |
| 1/8 | ts | Cloves, ground |
| 1 | tb | Butter, melted |
| 1 | lg | Egg; lightly beaten |
| 1 | ts | ;pepper, black |
| ICING | ||
| 1 | c | Sugar, powdered |
| 2 | tb | Milk |
In a large bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until foamy, 5 to 10 minutes.
Stir milk, butter, egg, and salt into yeast mixture.
Using a heavy-duty electric mixer fitted with the paddle attachment and set on low speed, beat in flour, 1/2 cup at a time, until a stiff dough forms.
On a floured surface, knead dough until smooth and elastic, 5 to 10 minutes, adding more flour to prevent sticking. Place dough in a large greased bowl, turning to coat. Cover loosely with a damp cloth; let rise in a warm place until doubled, 45 to 60 minutes.
Punch down dough. On a floured surface, using a floured rolling pin, roll dough into a 14x9" rectangle.
Grease a baking sheet. To prepare filling, mix together sugar, cinnamon, and cloves. Brush dough with melted butter. Sprinkle filling over dough. Starting with a long side, roll up dough, jelly-roll stryle. Cut crosswise into 12 equal slices. Place buns, cut-sides down, 1/2 inch apart, on prepared baking sheet.
Cover again; let rise in a warm place until almost doubled, 45 minutes.
Preheat oven to 375 degrees. Brush buns with beaten egg. Sprinkle with pepper. Bake until golden, 30 minutes. Transfer baking sheet to a wire rack to cool slightly.
To prepare icing, mix together confectioners' sugar and milk until smooth. Drizzle icing over warm buns.