Tuesday, August 17, 2010

Kugelhopf Breakfast Rolls

God bless you! Oh you didn’t sneeze you ate a Kugelhopf Roll. Kugelhopf – it’s so fun to say, let’s say it a few more times. These fun little rolls are some work, but well worth it. I saw this recipe on “The Kitchn” blog and couldn’t wait to make them. I made a few tweaks since I like more cinnamon and less butter. Also I like the make it mostly the day before method, getting up O-dark:30 isn’t my idea of a great time. Also. Are you wondering if your mixer should be walking across the counter? Well mine did. I’m guessing that’s normal. :)

Kugelhopf Breakfast Rolls
Makes 12 rolls

Kugelhopf Dough
2 tablespoons warm water (not hot)
1 1/2 teaspoons active dry yeast
1/3 cup milk, warmed (not hot)
2 cups flour (divided)
1 teaspoon almond extract
2 large eggs
1 large yolk
3 tablespoons granulated sugar
1/4 teaspoon table salt
8 tablespoons unsalted butter, softened to room temperature

2 tablespoons unsalted butter, melted
1 tablespoon granulated sugar
1 teaspoon cinnamon

Cinnamon Sugar Coating
2 tablespoons unsalted melted butter
1 teaspoon cinnamon
2 tablespoons granulated sugar

Stir the water and yeast together in a small mixing bowl until the yeast dissolves, then stir in the milk. Add just 1 cup of the flour and stir until it forms a smooth batter. Cover the bowl with a towel and let this sit for at least 20 minutes or up to 60 minutes. It should rise to twice its original size and you should see lots of little bubbles on the surface.
In a small bowl, combine the eggs, yolk, and almond extract. Stir this into the yeast mixture.
In the bowl of a standing mixer, combine the remaining cup of flour, the sugar, and the salt. Pour the yeast-egg mixture into the flour and stir until it becomes a shaggy dough. Fit the mixer with a dough hook attachment and knead this dough on medium-high speed until it comes together and becomes smooth, five minutes. It will be sticky and gooey.
Reduce the speed to medium and start adding the butter in blobs, waiting until the blob is nearly incorporated before adding the next. You may need to stop the mixer and scrape down the sides of the bowl during this time. Once all the butter has been added, increase the mixer speed back to medium-high and knead the dough for 10 minutes. Yes. Your mixer will try to walk across the kitchen counter. Keep an eye on it so it does walk off the counter like mine almost did.
The dough should come together in a ball, look glossy. It will be somewhat sticky.
Turn the dough out into a clean bowl, cover, and let rise for about an hour and half, until doubled in size. Put dough in the refrigerator and let it chill for an hour.
Turn the chilled dough out onto a lightly floured work surface. Roll the dough out to roughly 10" by 8," or 1/2" thick. Use more flour as needed if the dough is sticking to the work surface or your rolling pin. Brush the dough with melted butter, leaving an inch of un-buttered dough at the top. Sprinkle the buttered areas with the cinnamon sugar. Roll the dough up and pinch it closed at the seam.
Using a pastry cutter or a chef's knife, cut the dough into 12 equal pieces. Spray a muffin tin liberally with non-stick spray, including the wells and the surface of the tin. Place each roll into a well, pressing gently to make sure it settles in the bottom. Cover the tin will plastic wrap and let chill in the refrigerate overnight.
One hour before baking, take out of fridge to let rise. Preheat the oven to 375°.
Uncover the rolls and bake them for 25-30 minutes. When the rolls turn golden brown about halfway through cooking, tent them with foil to protect the edges from burning. The rolls are done when a cake tester comes out clean and the internal temperature registers at 200°.
Let the rolls cool just until you can handle them. Melt the butter in a small bowl and combine the cinnamon and sugar in a second bowl. Brush the top of each roll with the butter and then sprinkle on the cinnamon-sugar.
Eat quickly because they are THAT good.

1 comment:

01 09 10