MAKES 24 SERVINGS
INGREDIENTS:
1 1/2 cups Milk heated
2 teaspoons Active dry yeast
1/2 cup Sugar granulated and divided
1/2 Butter melted
3 large Egg yolks
1 teaspoon Salt
5-6 cups All-purpose flour
3 cups Brown sugar
teaspoons Ground cinnamon
1 1/2 quart Pacific Northwest Canned Pears drained and diced
2 cups Pecans toasted and chopped
2 cups Cranberries dried
3/4 cup Dried bread crumbs plain
1/4 cup Pear juice
1 quart Confectioner’s sugar sifted
METHOD:
Combine heated milk, yeast and 1 Tbsp. sugar in a large bowl
and let stand 5 minutes. Stir yeast mixture. Add remaining sugar, butter, egg
yolks and salt and mix well. Stir in 2 cups flour and mix well, Slowly stir in
remaining flour mixing well between additions. When dough is stiff enough,
transfer to a warm surface and knead in remaining flour. Place dough in an
oiled bowl, cover and let rise 45-60 minutes. Punch dough down and divide in
half.
On a lightly floured surface roll each of the dough pieces
into a 10×20-inch rectangle.
In a bowl combine sugar and cinnamon and mix well.
In another bowl mix together pears, pecans, cranberries and
crumbs.
For Each Pastry Rectangle: Sprinkle the surface on each
sheet of pastry with 1 1/2 cups cinnamon-sugar. Top sugar-lined pastry evenly
with 5 cups pear mixture. Starting along the back, roll the long side of the
dough gently to enclose pear mixture. Seal the log tightly by pinching the seam
together. Cut each log into approximately 12 x 2-inch rolls. Repeat process for
the other log.
Place the buns, cut-side-up, on a well-sprayed,
parchment-lined half sheetpan and let rise 20 minutes. Bake buns in pre-heated
375ƒF. conventional or 350ƒF. convection oven for 25-30 minutes or until golden
and bubbly. Remove from heat and let the buns cool 10 minutes before turning
over onto another half sheetpan and cooling.
In a bowl combine sifted sugar with pear juice and mix well
to from a glaze, adding more liquid as needed. Drizzle glaze over warm buns and
serve warm.
NOTE: Prepared sweet yeast dough (approximately 4 lb.) may
be used to substitute for the dough recipe in this formula.
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