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1
Prepare the all-purpose sweet dough as directed on page 140.
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Remove the sweet dough from the refrigerator about 3 hours before you plan to bake.
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3
Divide it in half and form each piece into a ball.
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Cover each ball with a bowl or plastic wrap and let rest for 20 minutes.
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On a floured work surface, roll each ball of dough into a 12 by 15-inch rectangle, rolling from the center to the corners and then rolling out to the sides.
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If the dough starts to resist or shrink back, let it rest for 1 minute, then continue rolling.
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The dough should be between 1/4 and 1/2 inch thick.
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Make cinnamon sugar by whisking the cinnamon into the sugar.
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Brush the surface of the dough with melted butter, then sprinkle the cinnamon sugar over the surface, leaving a 1/4-inch border.
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Sprinkle the raisins, chopped nuts, or both over the surface if you like.
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Roll up the dough like a rug, rolling from the bottom to the top to form a tight log.
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Make one of the slurries.
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Fill the bottom of two 8- or 9-inch round pans or one 12-inch square pan with 1/4 inch of one of the slurries.
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Store any excess slurry in the refrigerator, where it will keep for at least 2 weeks.
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Sprinkle chopped nuts over the slurry if you like; although this is optional, its highly advised for flavor.
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Cut the log into 1-inch slices and place them on the slurry with the nicest side down, leaving about 1 inch of space between the buns.
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Mist with spray oil and cover loosely with plastic wrap, then let rise at room temperature for about 2 hours, until the dough swells noticeably and the buns begin to expand into each other.
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About 15 minutes before baking, put the oven rack in a low position (so the slurry gets plenty of bottom heat) and preheat the oven to 350F (177C).
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Bake for 20 to 25 minutes, rotating the pans as needed for an even bake.
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The slurry will melt, bubble, and caramelize, and the visible dough will be a dark golden brown.
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Lift one of the buns with a metal spatula or a pair of tongs to check the underside of the dough, which should be a light caramel brown, not white.
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22
The sugar slurry should turn a rich amber or golden brown, and all of the sugar should have melted to become caramel.
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(If it is still grainy and not amber, continue baking; you can put a tent of aluminum foil over the buns to protect them from getting too dark while the slurry finishes caramelizing.)
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Remove the pans from the oven and let the buns cool for 2 to 3 minutes in the pans so the caramel begins to firm up.
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25
Place a platter or pan over the top of the baking pan.
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It should be large enough to cover the baking pan and hold all of the buns.
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Wearing oven mitts or using hot pads, flip the entire assemblage over to release the buns and caramel onto the platter.
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Be careful, the glaze will still be very hot at this point.
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Use a rubber spatula to scrape any remaining glaze from the pan and drizzle it over the tops of the buns.
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Cool for at least 15 minutes before serving.
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A nice addition is to sprinkle about 1/2 cup (3 oz / 85 g) of raisins, dried cranberries, or other dried fruit over the slurry before placing the rolls in the pan.
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If using larger dried fruits, such as dried apricots, chop them into small bits first.
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33
You can also bake the buns in greased muffin tins.
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Put 1/4 inch of slurry in each cup, sprinkle in nuts or dried fruit as you wish, then press in a slice of the rolled dough.
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Youll probably need to slice the log thinner than 1 inch so that the spirals fill the muffin cups half full.
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36
Proof and bake as directed above.
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37
Combine all of the ingredients in a mixing bowl.
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If using a mixer, use the paddle attachment and mix on medium speed for 1 to 2 minutes .
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If mixing by hand, stir vigorously with a large spoon for about 2 minutes.
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The mixture should be smooth and homogeneous.
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41
Combine all of the ingredients in a mixing bowl.
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If using a mixer, use the paddle attachment and mix on medium-high speed for about 2 minutes.
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If mixing by hand, stir vigorously with a large spoon for about 2 minutes.
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The mixture should be smooth and homogeneous.
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45
Combine the sugars and butter in a mixing bowl.
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If using a mixer, use the paddle attachment and mix on medium speed for 2 minutes.
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If mixing by hand, stir vigorously with a large spoon for 2 minutes.
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48
The ingredients should be smooth and evenly blended.
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Add the corn syrup, salt, and lemon extract and mix with the paddle attachment on medium speed, or continue mixing vigorously by hand, for about 2 minutes.
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50
Increase to medium-high speed or stir even more vigorously for 1 or 2 minutes, until the slurry is fluffy.
