Rainy Sunday. Went to sleep pretty early yesterday so I was up for baking right after breakfast. Since we're going to my sister's newly made-over appartment for tea, I thought I needed to make something sweet to take along. As I was looking for inspiration flipping pages from my new book Frame by Frame Baking, I thought bready, buttery and decided to make sticky buns, but since not everyone's a fan of cinnamon, I went citrus. How can you ever go wrong with lemon butter and cream cheese frosting?
So here's the recipe. Its really easy though you have to be a little patient in order for the dough to really develop to its full potential.
- Yield: about 18 medium rolls
- Ingredients:
- -1 cup warm milk (110 degrees F/45 degrees C)
- -2 eggs, room temperature
- -80 gr butter melted
- -4 cups flour
- -1 teaspoon salt
- -1/2 cup white sugar
- -2 1/2 teaspoons bread machine yeast
- -1/2 cup brown sugar
- -50 grm butter
- -2 tsp lemon extract
-
- -1 (3 ounce) package cream cheese, softened
- -1/4 cup butter, softened
- -1 1/2 cups confectioners' sugar
- -1/2 teaspoon vanilla extract
- -1/8 teaspoon salt
Directions
- Place ingredients in a bread machineand select dough cycle (this is the patient time, dough cycles are around 1.5 hrs).
- After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes.
- In a small bowl, combine brown sugar and butter and lemon extract, mix into a crumbly mixture.
- Roll dough into a 16x21 inch rectangle. Spread butter-lemon-sugar mix,
- Roll up dough and cut into 18 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise about 30 minutes, meanwhile, preheat oven to 400 degrees F (200 degrees C).
- Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.
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