Buns
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1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup (packed) dark brown sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon kosher salt
All-purpose flour (for dusting)
1 large egg
Coarse sea salt (such as Maldon)
Preparation
Dough
• Heat milk in a small saucepan over medium heat or in a microwave until an instantread thermometer registers 110°–115°. Transfer milk to a 2-cup measuring cup; stir in
1 Tbsp. sugar. Sprinkle yeast over milk and whisk to blend. Let sit until yeast is foamy,
about 5 minutes. Add eggs; whisk until smooth. Combine remaining 4 Tbsp. sugar,
flour, and salt in the bowl of a stand mixer fitted with a dough hook. Add milk mixture.
With mixer running, add 1/2 cup room-temperature butter, 1 piece at a time, blending
well between additions. Mix on medium speed for 1 minute. Knead on medium-high
speed until dough is soft and silky, about 5 minutes.
• If you don't have a stand mixer, fit your food processor with the standard chopping or
dough blade. Combine remaining 4 Tbsp. sugar, flour, and salt in food processor. Pulse
to blend. Add milk mixture; process until combined. With processor running, add 1/2
cup room-temperature butter, 1 piece at a time, blending well between additions.
Process until dough is soft and silky, 2–3 minutes longer. Dough will be sticky but
should not be greasy. If it is greasy, process for an additional 1–2 minutes.
• Brush a medium bowl with some melted butter; place dough in bowl. Brush top of
dough with remaining melted butter; cover with plastic wrap. DO AHEAD: Can be
made 1 day ahead. Cover with plastic; chill.
• Let dough rise in a warm, draft-free area until doubled in size, 1–1 1/2 hours (or 2–2
1/2 hours if dough has been refrigerated).
• Chill dough for 2 hours.
Topping
• Preheat oven to 350°. Spread out nuts on a rimmed baking sheet. Toast until fragrant
and slightly darkened, 10–12 minutes. Let cool completely. Set 1 1/4 cups nuts aside
for buns.
• Melt butter in a small heavy saucepan over medium heat. Stir in brown sugar, cream,
honey, salt, and orange zest, if using. Bring to a boil, reduce heat to medium, and
simmer until glaze is golden brown and glossy, 3–4 minutes. Pour 1 cup of glaze into
baking pan, tilting to coat bottom and sides. Set aside remaining glaze. Sprinkle 1/2
cup toasted pecans over bottom of baking pan and let cool.
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