I have never experimented with bread recipes… I figured someone else configured those recipes because that is what works. And while that is true, it doesn’t mean that other combinations won’t work (or, hell, that these combinations haven’t been tried too). I wanted a slightly richer bread and I figured that using milk versus water would help… a bit of butter… and a bit of hope that it would all come together.
This dough rose perfectly. I was absolutely giddy when I peeked under the towel and saw a lovely puffy blob rising in the bowl. Forget waiting until after work to make these buns, I was going to be triumphantly carrying these into the office that same morning. Yep, I was beaming.
1 cup warm milk
2 teaspoons sugar
2 teaspoons/1 packet quick rise yeast
2 1/2 cups flour
5 tablespoons butter
Pinch of salt
Dulce de leche
Combine warmed milk (just microwave it for a minute… you don’t want it too hot or you’ll kill the yeast), sugar and yeast in a bowl or the bowl of your stand mixer. Let sit for about five minutes or until slightly frothy. Add in butter, 1 1/2 cups of flour and pinch of salt. Once combined, add in remaining flour in two 1/2 cup portions. If your dough is sticky or dry, you can add more flour or a bit of warm water to compensate. Knead, with elbow grease or using the dough hook on your stand mixer, until dough is smooth and stretchy and everything that you think dough should be.
I use the same bowl, that I mixed everything in, for the proofing. It’s already nice and warm. Just lightly butter the sides (I use the butter wrapper for this) and put the dough in the bowl. Cover with plastic wrap or tea towel or both and set in a warm place to rise for 30 minutes.
Roll out your dough into a large rectangle. Spread your dulce de leche evenly over the surface of the dough, cover with chopped pecans, sprinkle with a scant bit of cinnamon, then roll together. Cut into ~3 inch slices and place each slice into your parchment lined loaf pan (I made six perfect tall buns but you could do shorter buns and a larger pan…). Brush with a bit of egg, then leave to rise for about 20 minutes. While the dough is resting and rising, you can heat your oven to 450F. Bake for 20 minutes, until golden brown.
Let cool slightly, then enjoy the sticky-sweetness.