Makes 16 slices per loaf / Try these for a splurge. Soy flour conditions the dough, keeping it light. Be especially light-handed with the flour to get a nice, fine-grained texture.
Betsy’s Big Bad Breakfast Buns
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Ingredients
- DOUGH:
- 1/4 cup water
- 1 scant tablespoon or 1 (1/4-ounce) package active dry yeast
- 1 cup low-fat or skim milk
- 3 tablespoons butter, softened
- 3 large eggs, beaten
- 1 teaspoon salt
- 1 teaspoon ground ginger
- 1/4 cup soy flour
- 3 cups whole-wheat flour
- 2-3 cups unbleached all-purpose flour
- 1 1/2 cups raisins
- 1 1/2 cups pecans
- 3 tablespoons butter, softened
- 3/4 cup light brown or turbinado sugar
- 1 tablespoon freshly grated orange peel 1 medium-large orange
- 1 heaping tablespoon cinnamon
- ICING:
- 1 cup confectioners’ sugar
- 2-3 tablespoons low-fat or skim milk
Instructions
- Heat water to about 110º. In a large bowl, sprinkle yeast over water. Heat milk to about 110º and add to yeast mixture along with butter, beaten eggs, salt, ginger, soy flour, whole-wheat flour, and 1 cup all-purpose flour. Beat vigorously. Add flour, a little at a time, until dough pulls away from bowl sides.
- Turn dough onto a floured work surface and knead until smooth and elastic. Place in an oiled bowl and turn to coat. Cover and let rise until doubled, about 1 hour.
- While dough is rising, prepare filling. In a food processor, finely chop raisins and pecans. Add remaining filling ingredients and pulse until mixture forms a crumbly paste.
- Turn dough onto a lightly oiled work surface; roll into a 20x20-inch square. Spread filling evenly over dough. Roll dough into a 20-inch cylinder. Pinch loose edges. Cut into 16 equal pieces. Place buns, cut side down, in two well-greased 9x13-inch baking pans. Cover and let rise until almost doubled.
- Preheat oven to 375º. Bake 20 minutes, or until done. Immediately remove buns from pans. Cool on a rack for 20 minutes. Lay a sheet of waxed paper under rolls. Combine confectioners’ sugar and milk until syrupy, and drizzle over buns.
