Sugar Buns

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Source: Cafe Cosmopolitan


Sugar Buns
They melt in your mouth, not too sweet, with a little crunch on top from the all the syrup and sugar.

1 cup of buttermilk
1/2 cup of vegetable oil
1 tbsp active dry yeast
1/2 tsp. salt
2 1/2 tbsp sugar plus 4 tbsp sugar
1 tsp vanilla extract or vanilla bean paste
1 egg
3 1/2 + cups of unbleached all purpose flour
1/2 stick butter softened + 1 tbsp butter for the pan

For the syrup: lemon zest of 1/2 lemon or natural lemon flavor, 4 tbsp sugar + 2 tbsp water


Mix together buttermilk and oil and warm up in the microwave oven for about 40 sec. to a minute. Mixture should be warm, but not hot.

Add yeast, egg, salt, 2.5 tsp sugar and wisk.

Add flour and knead well - the dough should be very soft, but not sticky, add a little more flour if the dough remains sticky after kneading.

Place the covered bowl with the dough in a warm place for about 1 hour.

After the dough has risen knead it down and roll to about 1/4" thick.

Spread 1/2 stick of the butter all over the dough and evenly sprinkle 4 tbsp of sugar on top of the butter. Roll the dough up, jelly roll fashion, cut 12 slices and place these cut side uppermost in the pan (use 1 tbsp of butter to spread on the bottom and the sides of the pan) close to each other. For these particular buns I always use Pyrex baking dish - it's just the perfect size and lets the dough to brown evenly from top to bottom. Let them rise for another 30-45 minutes, brush with a beaten egg, than bake in pre-heated oven on 375F for about 30 minutes.

For the glaze: boil together sugar, water and the zest of a lemon for about 2 minutes.