I know it's kind of torture to be posting about a buttery roll which after baking gets rolled in melted butter, then in cinnamon sugar in January, when most people are trying to eat healthier and cut down on sugar. But I can't help myself, I needed to make these and share them with you.
Am I ever glad I made these. I usually stray away from a yeasted morning pastries as I think I'm mess it up somehow and it'll be an epic fail. Usually I'm wrong about that and the husband ends up eating 8 kugelhopf rolls in one sitting and licking the cinnamon sugar bowl clean. Epic pass?
These are perfect for a brunch or first morning of twenty eleven, they're light, fluffy, slightly chewy texture on the outside and perfectly complimented with a cup of coffee. Your hands will be coated in cinnamon sugar after just one, which makes it okay to eat multiples (you won't get much messier, that's my logic and I'm sticking to it) although I don't know if I'd recommend eating 8 in one sitting as you know it's not very nice not to share.
Kugelhopf breakfast rolls
[ from thekitchn ]
These are not a last minute throw together bun, they need be started at least 1 day in advance as the dough is ideal if it rests in the fridge overnight. If you're really in a bind for time the morning of making these, try and roll the dough and place the rolls in the muffin tins the night before and refrigerate after the hour long rise. In the morning all you'll have to do is place the muffins in the oven to bake.
|after the husband got to them....|
2 tablespoons warm water (not hot, just slightly warm to the touch)
1 1/2 teaspoons active dry yeast
1/3 cup whole milk, warmed (not hot, just slightly warm to the touch)
1 3/4 cups flour, divided into 3/4 cup and 1 cup
1 teaspoon almond extract
2 large eggs
1 egg yolk
3 tablespoons sugar
1/4 teaspoon salt
8 tablespoons unsalted butter, room temperature
2 tablespoons unsalted butter, melted
1 tablespoon sugar
1/4 cup unsalted butter, melted
1 teaspoon cinnamon
1/2 cup sugar
Stir together the yeast and water in a small mixing bowl until the yeast has dissolved, then add in the milk and stir. Add 3/4 cup of flour and stir until it makes a smooth batter, about 75 strokes with a wooden spoon. Cover the bowl and let the poolish sit for at least 20 minutes or up to an hour. The poolish will double in size during this time and form little bubble on the surface.
In a small bowl, mix together the eggs, egg yolk and almond extract. Stir this into the poolish as best you can, doesn't really mix in smoothly but no worries, it'll mix in later.
In the bowl of a standing mixer place the remaining cup of flour, sugar and salt, stir to combine. Pour in the poolish-egg mixture and stir with a wooden spoon until it comes together into a shaggy dough. Place dough hook attachment on the mixer and knead the dough on medium-high until it comes together and gets smooth, about 5 minutes.
Reduce mixer speed to medium and start adding blobs of butter, waiting until each blob is completely incorporated before adding the next. You might need to stop the mixer periodically and scrape down the sides of the bowl to make sure everything gets mixed in. Once all the butter has been added, turn the mixer back up to medium-high and knead dough for 10 minutes. The dough will come together and look glossy, but still have the slight texture of pudding if you tap it with your spatula. This dough is not super firm like most bread dough, it won't come together like a traditional ball of dough and that's okay. A firmer dough will make a tougher pastry and that's not what we're going for, so don't be freaked out if it looks too loose.
Once the dough has been kneaded, place dough into a clean bowl and cover and let rise for an hour and a half. Dough will double in size. Place in refrigerator to rest overnight or up to 2 days. If your dough has risen over the rim of your bowl, punch the dough down before placing in the fridge as it may still rise.
The next morning, turn dough out onto a floured surface and roll out to a 10 x 8 rectangle, about 1/2 inch thick. Brush dough with melted butter, leaving an inch on one end, then sprinkle buttered surface with the sugar. Roll the dough, pinching the seams on the end.
Cut dough into 12 equal piece, place each piece rolled side up in a well buttered muffin tin. Make sure all surface of the muffin tin have been greased and that the roll has been pressed into the bottom of the tin. Cover the tin and let rise for about an hour or until the rolls have risen close to the top of the tin.
Preheat oven to 375 degrees after the rolls have risen for 45 minutes.
Uncover and bake rolls for 25 - 30 minutes. Halfway through baking or when rolls have turned golden brown, make a tent out of foil and cover the rolls to prevent over-browning. Rolls are done when a cake tester comes out clean.
Let rolls cool until they can be handled. Melt butter in a small bowl and combine sugar and cinnamon in another bowl. Dip each roll in melted butter then roll in cinnamon sugar. I found it easiest to roll the bottoms first then roll the tops.
|my plate, can you tell by the pink?|
Eat while warm with coffee and/or milk. Make sure the husband shares with you.