1 c Warm milk (105°-115° F)
2 pkg Active dry yeast
¼ tsp plus 2/3 c White sugar
1 ½ tsp Finely grated Orange peel
3 ¾ c AP Flour
2 tsp Ground cinnamon
1 ¼ tsp Salt
1 tsp Ground ginger
1 Large Egg
1 Large Egg Yolk
½ c (1 stick) Unsalted butter, room temperature
Stir milk, yeast, and 1/4 teaspoon sugar in small bowl. Let stand until mixture bubbles, about 6 minutes. Stir again.
Mix remaining 2/3 cup sugar and orange peel in medium bowl.
Add flour, cinnamon, salt, and ginger to bowl of heavy-duty stand mixer fitted with paddle attachment; mix on low speed. Add yeast mixture; mix on medium-low speed until dry shaggy mass forms, scraping down bowl occasionally, about 2 minutes. Add egg and egg yolk; beat on medium speed until well blended. Add sugar mixture; beat until moist soft dough that resembles thick batter forms, about 3 minutes.
Add butter by 1 1/2 tablespoonfuls; beat on medium-low speed until almost incorporated before adding more, about 2 minutes (dough will be sticky). Beat dough on medium-high 2 minutes longer. Let dough rest in bowl 10 minutes (dough will become less sticky).
Scrape dough out onto work surface; gather together. Place in large buttered bowl. Cover with plastic wrap; let rise at room temperature until almost doubled, about 2 hours. Punch dough down; cover with plastic wrap and chill overnight.
Brown Sugar Pecan Sticky Buns
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