The Times - Serving Waitsburg, Dayton and the Touchet Valley

After a sparkly night of champagne toasts and kissing when the clock strikes midnight, I love hosting a casual, open-house New Year's Day brunch. A lazy morning, (or afternoon), enjoying comforting favorites with friends and family makes for a restful start to the new year. These sweet and rich sticky buns are always a crowd pleaser, with the added benefit of filling your house with an enticing cinnamon aroma.

Ingredients:

For the dough:

6 ½ tablespoons granulated sugar

1 teaspoon fine salt

5 ½ tablespoons unsalted butter, room temperature

1 large egg, lightly beaten

1 teaspoon vanilla extract

3 ½ cups all-purpose flour

2 teaspoons instant yeast

1 cup plus 2 tablespoons buttermilk

For the filling:

6 ½ tablespoons granulated sugar

1 ½ tablespoons ground cinnamon

½ cup raisins (optional)

8 tablespoons unsalted butter, melted

½ cup brown sugar

For the glaze:

1 ¾ cups powdered sugar

¼ cup fresh squeezed orange juice

1 tablespoon orange zest

1 teaspoon butter, melted

Directions:

In a small saucepan, bring the buttermilk just to a simmer over medium heat to scald. When small bubbles just begin to form on the surface, take milk off the heat and cool slightly. In a large mixing bowl, cream the sugar, salt, and butter together with an electric mixer or by hand. Then whip in the egg and vanilla extract until smooth. Next, add the flour, yeast, and scalded buttermilk, mixing until a dough ball forms.

If using a stand mixer, switch to the dough hook attachment, and mix for 6 minutes on medium speed. Or, turn dough out on a lightly floured surface and knead the dough for 6 to 8 minutes by hand. Dough should be supple and smooth, tacky but not sticky. Lightly oil a large bowl and transfer the dough to the bowl, rolling around to evenly coat in oil. Cover with plastic and ferment the dough for 1 ½ to 2 hours at room temperature. The dough should double in size.

Prepare a square or rectangle baking dish by brushing 1/3 of the melted butter into the pan. Then sprinkle the brown sugar across the bottom of pan. Transfer dough to a lightly oiled work surface. Using a lightly flour dusted rolling pin, roll out the dough into a 14-inch by 12-inch rectangle, about 2/3-inch thick. Brush the top surface of the dough with the remaining melted butter, then sprinkle evenly with the sugar and cinnamon. If using the raisins, sprinkle them over the sugar mixture. Starting with the long end closest to you, roll the dough into a cigar shape. Place dough seam side down, then use a sharp knife to cut into 8 to 12 pieces, about 1 3/4-inches thick.

Place the buns, with a spiral side facing up, in the prepared pan about ½-inch apart, and cover lightly with plastic. Proof at room temperature for about 1 ½ hours, or until the buns have nearly doubled in size and grown into one another. Preheat the oven to 350 degrees, with a rack set up in the middle of the oven. Bake buns for 30 to 45 minutes, or until golden brown. A thermometer inserted should register 190 degrees.

While the buns are baking make the glaze. In a small bowl combine the powdered sugar, orange juice, zest, and salt until smooth. Add the melted butter and whisk until combined.

Allow buns to cool for 10 minutes in the pan then drizzle the top with the orange glaze. Serve warm, using a spatula to remove from the pan.

Notes:

After proofing, the buns can be stored in the fridge for up to 2 days. When ready to bake, pull the pans form the refrigerator and allow to temper on the counter at room temperature for 3 to 4 hours.

You could experiment with other dried fruits, such as apricots or cranberries. Chopped walnuts or pecans would also be lovely added to the roll.

The spice flavors could be boosted by adding ground cloves, allspice, or nutmeg to the cinnamon sugar mix to taste.

Instead of orange, you could try lemon juice, or warm whole milk to make the glaze.

Wishing my readers a happy and sweet New Year! Enjoy.