≡   Categories
Sour Cherry Pecan Cinnamon Buns

1/4 cup warm water (105F. to 115F.)
a 1/4-ounce package active dry yeast (2 1/2 teaspoons)
1/4 cup granulated sugar
2 1/2 cups all-purpose flour
1/2 cup milk at room temperature
1 teaspoon salt
2 large egg yolks
1/2 stick (1/4 cup) unsalted butter, cut into pieces and softened
1/2 cup dried sour cherries, dried cranberries, or raisins
3/4 cup pecans, toasted until golden brown and chopped fine
1/4 cup granulated sugar
1 1/4 teaspoons cinnamon
2 tablespoons unsalted butter, melted and cooled slightly
1 cup confectioners' sugar
2 tablespoons water


In bowl of a standing electric mixer with paddle attachment sprinkle yeast over water with 1/4 teaspoon sugar and let stand until foamy, about 5 minutes. Add remaining sugar, flour, milk, salt, and yolks and beat on low speed until combined well. Beat in butter, a few pieces at a time, and beat on medium speed until smooth and elastic, about 5 minutes. (Dough will be soft.) Scrape dough from side of bowl and let rise, covered with plastic wrap and a kitchen towel, in a warm place 1 hour, or until doubled in bulk. In a bowl soak dried fruit in warm water to cover 15 minutes. Drain fruit, discarding water, and chop fine. In a small bowl stir together fruit and pecans. In a small bowl stir together well sugar and cinnamon. Grease a 13-by 9-inch baking pan. Punch down dough and on a floured surface roll out into a 16- by 12-inch rectangle. Brush dough with melted butter, leaving an unbuttered 1/2-inch border on long sides, and sprinkle filling evenly over buttered dough. Sprinkle cinnamon sugar evenly over filling. With a long side facing you, roll up dough jelly-roll fashion, brushing off any excess flour, and pinch long edge together firmly to seal. Cut rolled dough crosswise into 12 pieces with a sharp knife and arrange pieces, cut sides down, in pan. Let buns rise, covered loosely, in a warm place 45 to 50 minutes, or until doubled in bulk. While buns are rising, preheat oven to 350F. Bake buns in middle of oven until golden, about 25 minutes. (Alternatively, buns may be made 1 week ahead: Bake buns in middle of oven until pale golden, about 15 minutes (buns will not be completely baked), and transfer pan to a rack to cool completely. Freeze buns in pan, covered tightly with foil. To serve, thaw buns at room temperature 1 hour and bake in a preheated 350F. oven until golden, about 10 minutes). Transfer buns to a rack and cool slightly. In a small bowl whisk together confectioner's sugar and water until smooth. Transfer glaze to a small sealable plastic bag and snip off tip of 1 corner to make a hole for piping glaze. Pipe glace onto cinnamon buns and let stand until set, about 15 minutes.

Source: www.epicurious.com