The recipe is for a brioche-like dough - it’s very forgiving and easy to make. You’re going to wish that you never learned to make these! <br />This is a recipe that’s best made using metric measurements, and a scale… <br /> <br />Ingredients: <br />Dough: <br />3¼ cup (500g) all-purpose flour <br />1¼ tsp (10g) salt <br />3 Tbsp (50g) sugar <br />½ cup (100g) softened butter <br />1 cup (250 mL) water, room temp <br />1¼ tsp (5g) instant yeast <br />2 eggs <br /> <br />Filling: <br />7/8 cup (90g) butter <br />2 Tbsp (30 mL) cinnamon <br />⅔ cup (135g) brown sugar <br /> <br /> <br />Method: <br />Rehydrate the yeast by mixing it into the room temp water. <br />Mix the flour, salt, and sugar in the bowl of a stand mixer. <br />Once the yeast is ‘foamy’, pour the yeast/water mixture, butter, and eggs into the stand mixer. <br />With a dough hook; mix just until the dough comes together. <br />Let rest for 15 minutes to allow flour to fully hydrate. <br />On medium speed knead dough for about 10 minutes. <br />Remove dough from stand mixer and knead by hand a few times (just to get a feel for the dough). <br />Place dough ball in a greased bowl and let rest 1 hour. <br />Make the filling by melting the butter and mixing in the cinnamon and brown sugar. <br />Lightly flour your work surface and roll out dough to ¼” thick. <br />Spread the filling evenly over the rolled out dough. <br />Roll up the dough with the filling inside. <br />Cut into 12 equally sized ‘buns’. <br />Place buns in a buttered glass baking dish. <br />Cover and allow to rise until buns are touching. <br />(You can at this point put them in the fridge and bake them tomorrow.) <br />Preheat the oven to 320ºF (160ºC). <br />Bake for 20-25 minutes or until internal temp reaches 190ºF.
