So next time, I will subject you to my prattling on and on about how and why I love autumn. Believe me, I will count the ways. But let’s skip all that for now because I have finally perfected the recipe for this –
3/4 cup buttermilk
1/4 cup half and half
4 tablespoons melted butter
1/4 cup granulated sugar
1/2 teaspoon salt
2 teaspoons instant yeast*
2 eggs, beaten
18 ounces all-purpose flour (about 3 2/3 cups), divided
8 strips bacon
1 cup packed dark brown sugar
6 tablespoons butter, melted
3 tablespoons hot water
3/4 cup vanilla sugar**
1 tablespoon ground cinnamon
4 tablespoons butter, melted
2 tablespoons half and half or milk (just to make it spreadable)
Calories: 315 Fat: 13 Protein: 5
Whisk the first 5 ingredients together in a large bowl to combine.
Stir yeast into 3 1/4 cups flour and set aside.
Beat two eggs and stream slowly into the warm milk mixture while continuously.
Add flour to the milk/egg mixture.
Stir until it just comes together.
Knead in the stand mixer on low for about 5 minutes. (or by hand for about 6 minutes), until smooth.
Add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to bowl or hands.
Place dough in a large bowl coated with cooking spray, turning to coat.
Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled.
I use my oven with the heat off and the door closed.
Fold dough down*** and turn over in bowl.
Lightly coat again with cooking spray.
Cover and let rise another 45 minutes or until doubled.
Strain with slotted spoon.
Combine brown sugar, 4 tablespoons butter, and 2 tablespoons hot water in a small bowl.
Whisk until smooth. Pour sugar mixture into two 9″ cake pans coated with cooking spray, spreading evenly over bottom of pan with a spatula. Sprinkle bacon on top of sauce.
and roll into a 16 x 12–inch rectangle.
Spread sugar mixture evenly over dough with spatula, leaving a 1/2-inch border on the top and bottom.
Beginning with a long side, roll up dough jelly-roll fashion.
Pinch seam to seal (do not seal ends of roll). Pinch tightly, you won’t hurt it. Promise.
Cut roll into 2. Cut each of those rolls into 2. Cut each of those into 4 slices (approximately 1 inch wide).
Arrange slices, cut sides up, in prepared pan.
Let stand 1 minute.
Carefully invert onto serving platter.
Can be made without bacon
*if you can’t find instant yeast, you can use the active dry yeast. If you’re using the active dry, add 1/4 teaspoon. Then add to the milk, butter, sugar mixture.
**granulated sugar works just fine, but vanilla sugar is even better. If you use vanilla pods at all, simply placed the scraped out pods into sugar to steep. In two or three days, you’ll have vanilla sugar. Can be repeated almost indefinitely. The more pods you have, the stronger the vanilla flavor.
***Don’t punch your dough. That’s mean. And unneccessary. Just pick it up, and trifold the dough like a wallet. This gives the yeast new flour to feed on. If you punch it, you’ll work too much air out of the dough and you just waited 45 minutes to work it into the dough…