January 18, 2018
Breads, Breakfast, Nuts/Seeds,
Pecan, Brunch, Easter, Entertaining, Fall/Autumn, Ladies Luncheon, Mother's Day, Oven Bake, No Eggs, Vegetarian, Make it from scratch, Yeast Rolls, Flour, Kosher Dairy more
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"Recipe source: Cooking Light (January 2005)"
To make the filling: in a bowl combine first six ingredients (all except for butter) and then stir in the melted butter. Filling will be dry and crumbly.
To make the dough: preheat oven to 425 degrees F. Spray a 10 inch diameter cake pan with 2 inch high sides with nonstick spray.
In a large bowl whisk together the dry ingredients (flour -salt). Stir in buttermilk and 6 tablespoons melted butter. Transfer dough to a lightly floured board and knead until smooth, adding more flour by teaspoonfuls if dough is too sticky -- 8 turns.
Roll dough out on the board to a 12 x 10 inch rectangle. Brush with 1 tablespoon melted butter, leaving 1 inch border on 1 long side. Press filling gently into dough to adhere. Beginning at long end and opposite plain border, rollup dough jelly-roll style. Pinch border of dough to seal. Cut dough crosswise into 8 equal pieces.
Place one bun in center of prepared cake pan and surround with remaining 7 buns, spacing apart as buns will expand during baking. Brush tops of buns with remaining 2 tablespoons butter. Bake until golden brown (25 minutes). Cool buns on rack for 5 minutes and then drizzle with icing over warm buns.
To make the icing: in a bowl whisk together the powdered sugar and the mascarpone cheese and buttermilk until smooth.
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