Ingredients :
1/3 cup butter
1/2 cup brown sugar
2/3 cup water
1 pinch of salt
1 sachet of 8 g 10 ml (2 tsp.) Fast-acting yeast
2 tbsp. mL of hot water (not boiling)
1 C. tablespoons brown sugar
2 eggs
2 tbsp. tablespoons sour cream
1/2 cup of milk
4 cups unbleached all-purpose flour
GARNISH :
1/3 cup butter, softened
3/4 cup brown sugar
2 tbsp. tablespoon ground cinnamon
8 oz Baluchon cheese, grated
Preparation :
STEP 1 :
In a saucepan, bring the butter, brown sugar, water, and salt to a boil. Simmer for 7 to 10 minutes.
STEP 2 :
Meanwhile, in a small bowll, combine the yeast, hot water, and brown sugar. Place the bowl in a place protected from drafts while allowing the yeast to act.
STEP 3 :
In a large bowl, beat the eggs with sour cream and milk.
Add the hot contents of the pot and the yeast, stirring with a whisk. Stir in the flour, starting with a wooden spoon.
STEP 4 :
Finish by hand by adding flour until the dough no longer sticks to the fingers. Knead on a floured surfface for a few minutes.
Place the dough ball in a large buttered bowl and brush the top of the dough as well.
STEP 5 :
over with plastic wraap and a cloth to retain heat. Let stand, away from drafts, until the dough doubles in size, about 45 minutes.
On the floured work surfface, using a rolling pin, roll out the dough until it is 1.25 cm (1/2 inch) thick.
STEP 6 :
Spread with butter, cover wiith brown sugar and cinnamon.
Add the grated Baluchon cheese and roll the dough on itself, garnished side inward.
STEP 7 :
Slice to 3.75 cm (1 1/2 inch) thick and place flat in a rectangular baking dish or a buttered 12 giant muffin pan.
STEP 8 :
Bake in a preheated 173 ° C (350 ° F) oven for 30 minutes or until the buns are puffed and golden brown. Serve hot or cold.
ENJOY
