Cover the buns and leave them at room temperature overnight, then reheat in a 325☏ oven for 10 to 15 minutes before icing and serving. Alternatively, allow the buns to cool to room temperature. Remove the buns from the oven and cool for 5 to 10 minutes before icing. To make the icing: While the buns are baking, stir together all the ingredients in a medium bowl until smooth. A digital thermometer inserted into the center of a middle bun should read 190☏. To bake the same day: Bake the buns in a preheated 400☏ oven for 18 to 22 minutes, until golden. Cover the pan and let the buns rise until they’re puffy, 2 to 3 hours.Īt this point, you can let the buns rise for another hour or so and then bake them or you can place the pan in the refrigerator overnight, covered, and bake the buns the next day (up to 24 hours later). As you roll, the log will lengthen to around 18".Ĭut the log into twelve 1 1/2” slices and place them in a lightly greased 9” x 13” pan. Starting with the filling-coated short edge, roll the dough into a log. Spread the filling evenly over the surface of the dough, leaving 1/2” of exposed dough along one short edge. Turn the dough out onto a lightly greased or floured work surface and gently deflate it, patting or rolling it into a 14” x 20” rectangle. The texture will be somewhat like wet sand. To make the filling: Meanwhile, combine all the filling ingredients in a medium bowl.
The goal is to end up with a strong dough with good elasticity. You can be fairly flexible in your timing of these. To develop strength in the dough, stretch and fold it in the bowl three to four times during the rest. Turn the mixer up one speed and knead the dough until it’s smooth and supple though still somewhat soft and tacky, about 2 to 3 minutes.Ĭover the dough and let it rest in a warm (75☏) place for 4 hours. This rest is period is known as an autolyse.Īfter the autolyse, mix in the salt (and yeast) until fully incorporated, about 1 minute on low speed. Mix together all the dough ingredients except the salt (and yeast) until the flour is evenly moistened and the dough has formed a cohesive, sticky mass, 2 to 3 minutes on low speed of a stand mixer.Īdd the salt (and yeast) on top of the dough (without mixing it in), then cover and let the dough rest for 20 minutes. To make the dough: Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess.
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