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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 12 |
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The Muffin Lady by Linda Fisher with Andrew Marton Ingredients:
for the dough |
2 packages dry yeast |
1/3 cup warm water |
1/4 pound butter |
3/4 cup milk |
1 1/4 tsp salt |
1/2 cup granulated sugar |
3 eggs |
6 cups flour |
for the filling |
1 cup light brown sugar |
1 cup granulated sugar |
2 1/4 tsp cinnamon |
1 1/4 tsp nutmeg |
1/4 cup flour |
1/4 lb butter |
icing |
2 tbs brown sugar |
1/3 cup evaporated milk |
1 tsp vanilla extract |
1 tsp rum flavoring (or regular rum) |
1 lb confectioner's sugar |
Directions:
1. Dissolve the yeast in the water. Let sit for 10 minutes.
2. In a saucepan, melt the butter with the milk, salt and sugar. Set aside to cool until lukewarm.
3. Combine the yeast and milk mixture in a mixing bowl either by hand or with an electric mixer with a dough hook attachment at low speed. Add the eggs.
4. Gradually blend in 5 cups flour, until a very sticky dough forms. Make sure the flour is well blended and has a paste-like consistency. Add the remaining 1 cup flour, 1/2 cup at a time, until the dough is cohesive, but no longer sticky.
5. Knead the dough by hand for 10 minutes or by machine, using a dough hook, for 5 minutes. Remove the dough from the bowl, place it in another well-oiled bowl, and cover with plastic wrap or a towel. Keep the bowl in a warm, not hot place until the dough has doubled in size, up to 1 hour.
6. To make Filling:
7. Combine all the ingredients except the butter. Cut the butter into little pieces and toss the mixture by hand until small pea-size balls form.
8. Remove the dough and place it on a lightly floured surface. Roll it out until it is approximately 30 by 10-inches. Spread the filling on the rolled-out dough, then roll up the dough along the 30-inch side toward you until it is completely rolled up. Cut the dough width-wise into 12 even disks. Place the disks 2-inches apart on a wax paper-lined or well-greased and floured cookie sheet.
9. Cover with a towel and set in a warm place and let rise for 1 hour. Preheat oven to 350 degrees. Bake the disks for 20 minutes.
10. Icing:
11. Combine the brown sugar and evaporated milk in a saucepan and let come to a boil. Remove from the heat. Add the vanilla and rum or rum flavoring. Stir in the confectioner's sugar until the desired thickness is reached. Drizzle over the hot rolls.
12. Optional: For extra-rich buns, brush on 1/2 stick melted butter before icing.
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