Easter Brunch with Sugar Buns

Happy Easter to everyone.  We were so lucky to have our kids and grandkids to our house for an egg hunt (which is extremely slow with two little ones who didn't really understand why they had to pick up these "toys" they didn't leave out!) and a lovely brunch. 

Lonnie suprised me with a cute dwarf lemon tree (just read in Martha Stewart how I could keep a lemon tree in the house during our cold winter and then outside for the warm days).  I love fruit producing trees.  Let's hope this little one survives and produces.

Carly, Kyle and Eva brought a fantastic tropical plant.  It is so pretty and just helps me wiht a kick start towards spring.

I thought I would try something new so I put in a little extra effort and made sugar buns.  They were a hit! 

They require a little preplanning as the dough needs to be prepared the night before.

Quick Danish Dough

1/4 cup warm water
1/2 cup milk, at room temperature
1 large egg, at room temperature and lightly beaten
a few drops of almond extract
1 1/2 cups flour
3/4 cups whole wheat bread flour
2 1/4 teaspoons (1 packet) active dry yeast
1 teaspoon salt
1 tablespoon sugar
1 cup (2 sticks) butter, cold and cut into small diced pieces

Stir together the water, milk, egg and almond extract.

In a large bowl, whisk together the flours, salt, sugar and yeast.  Scatter the cubed butter across the flour mixture.  With a pastry cutter cut the butter into the dry mix.  Make a well in the center, then pour in milk/egg mixture.  Stir to bring together into a messy dough.  Cover with plastic wrap and refrigerate overnight or as long as two days.

Bring to room temperature.  Roll out to a 20 inch square.  Fold in thirds, turn 90 degrees and roll again.  Fold again, then turn.  Repeat three more times.

Wrap and refrigerate for 20 minutes or freeze for a later date.

Makes two pounds of dough.

Sugar Buns

1/3 cup sugar
1/3 cup brown sugar
zest of 1 orange
1 1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cardamon
1/8 tsp ground nutmeg
a pinch of salt
6 tablespoons of browned butter, cooled
2 pounds quick Danish dough

Combine sugars, zest, spices and salt in a small bowl.  Set aside.

Brush the wells of a 12-cup muffin tin with a thin film of browned butter, using about one tablespoon total.  Set aside the rest.  Coat generously with granulated sugar.

On a lightly floured board roll dough to a 8 x 20 rectangle.  Brush the remaining butter across the dough, leaving a 1/2 inch border on the long sides.  Sprinkle the sugar mixture atop the butter.  Press lightly.  Starting on the long side carefully roll into a tight log.  Pinch seam to seal.  Seam side down, cut into 12 equal portions.  Place slices in the prepared pan.  Let rise until double, about 45 minutes.  Heat oven to 375 degrees.  Bake 20 minutes.  Immediately turn out from pan.  Cool for five minutes.  Roll hot buns in a bowl of sugar.

These are so rich and yummy - they are worth the work.