Sour Cherry Pecan Cinnamon Buns
1/4 C. warm water
1/4 oz. pkg. active dry yeast (2 1/2 t.)
1/4 C. granulated sugar
2 1/2 C. all-purpose flour
1/2 C. room temperature milk
1 t. salt
2 large egg yolks
1/4 C. butter, cut into pieces and softened
1/2 C. dried sour cherries, dried cranberries, or raisins
3/4 C. pecans, toasted until golden brown and chopped fine
1/4 C. sugar
1 1/4 t. cinnamon
2 T. butter, melted and cooled slightly
1 C. powdered sugar
2 T. water
In bowl of a standing electric mixer with paddle attachment sprinkle
yeast over water with 1/4 t. sugar and let stand until foamy, about
5 min. Add remaining sugar, flour, milk, salt, and yolks and beat
on low speed until combined well. Beat in butter, a few pieces at
a time, and beat on medium speed until smooth and elastic, about
5 min. (Dough will be soft.) Scrape dough from side of bowl and
let rise, covered with plastic wrap and a kitchen towel, in a warm
place 1 hour, or until doubled in bulk.
Soak dried fruit in warm water to cover 15 min. Drain fruit,
discarding water, and chop fine. Stir together fruit and pecans.
Stir together sugar and cinnamon.
Grease a 13x9 pan. Punch down dough and on a floured surface roll
out into a 16x12 rectangle. Brush dough with melted butter, leaving
an unbuttered 1/2" border on long sides, and sprinkle filling evenly
over buttered dough. Sprinkle cinnamon-sugar evenly over filling.
With a long side facing you, roll up dough jelly-roll fashion,
brushing off any excess flour, and pinch long edge together firmly
to seal. Cut rolled dough crosswise into 12 pieces with a sharp
knife and arrange pieces, cut sides down, in pan. Let buns rise,
covered loosely, in a warm place 45-50 min. or until doubled in
bulk. While buns are rising, heat oven to 350F. Bake buns in middle
of oven until golden, about 25 minutes. Transfer buns to a rack
and cool slightly.
For glaze, whisk together powdered sugar and water until smooth.
Transfer glaze to a small sealable plastic bag and snip off tip of
1 corner to make a hole for piping glaze. Pipe glaze onto cinnamon
buns and let stand until set, about 15 min.