Magic Buns

• Produce

  • 1 Orange, zest of

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 2 1/4 tsp Active dry yeast
  • 6 cups All-purpose flour
  • 1 1/2 cups Brown sugar, light packed
  • 1 1/2 tbsp Cinnamon
  • 2 1/3 tbsp Kosher salt
  • 1 Pinch Salt
  • 2 tsp Vanilla extract
  • 5 tbsp White sugar

• Dairy

  • 1 3/4 cups Whole milk

• Beer, Wine & Liquor

  • 1 1/2 tbsp Triple sec

• Other

  • 4 Sticks Unsalted buter, plus 2 tablespoons melted

Found on bakingbeauty.net

Description

Ingredients

• For the Dough
• 1¾ Cups Whole Milk
• 2¼ Teaspoons Active Dry Yeast
• 6 Cups All Purpose Flour
• 5 Tablespoons White Sugar, Plus More For Dusting
• 2 Eggs
• 4 Sticks Unsalted Buter, Plus 2 Tablespoons Melted
• 2 Tablespoons 1 Teaspoon Kosher Salt, Divided
• 2 Teaspoons Vanilla Extract
• For the Filling
• 1½ Cups Light Brown Sugar, Packed
• 1½ Tablespoons Cinnamon
• Zest of 1 Orange
• 1½ Tablespoons Triple Sec
• Pinch of Salt, To Taste

Directions

• For the Dough
• In a large microwave safe bowl, heat milk. Stir in yeast. Allow to sit for 5 minutes.
• Stir in eggs, 2 tablespoons of sugar, and 3 cups of flour until just combined. Cover with plastic wrap or a kitchen towel, and set aside.
• For the Butter Mixture
• In a separate large bowl, combine butter, ½ cup of flour, and 1 teaspoon of salt until just combined. Place in plastic wrap, and form into an 8x8 inch square. Refrigerate for 30 minutes.
• For the dough
• Return to yeast mixture. Add remaining 3 tablespoons sugar, 2½ cups flour, 2 tablespoons salt, vanilla, and 2 tablespoons melted butter until well combined.
• Knead on a floured surface for 5 minutes. Form into a square, wrap in plastic, and refrigerate for at least 30 minutes.
• Then roll dough into a 20x20 inch square. Lay butter mixture into the center of the 20x20 inch square. Fold inward over butter. Press edges to seal, and refrigerate for 30 minutes.
• Then roll out onto a lightly floured surface into a 10 x 20 inch rectangle. Fold into thirds like a business letter.
• Rotate ¼ of the way and continue rolling and folding.
• Refrigerate for 30 minutes, then roll/fold dough twice more. Refrigerate for 30 more minutes.
• Preheat over for 350 degrees F. Grease a muffin pan with butter, and dust with sugar.
• For the Filling
• In a medium bowl, combine brown sugar, cinnamon, orange zest, triple sec, and salt.
• On a lightly floured surface roll the dough out into a 15 x 20 inch rectangle. Evenly spread the filling mixture. Roll up into a 20 inch long tube.
• Cut into 12 equal slices. Lay swirl side up in prepared muffin tin. Loosely covered with plastic wrap and rise for 30-40 minutes or until doubled in size.
• Bake for 25-30 minutes or until golden brown. Then immediately, roll in additional sugar. Serve immediately.