Ingredients

The following ingredients have 16 Servings
  • 2 ¼ teaspoons active dry yeast¹
  • 1 cup whole milk ((236ml))
  • ⅓ cup water ((78ml))
  • 5 Tablespoons unsalted butter (melted)
  • 1 large egg (room temperature preferred)
  • 1 large egg yolk (room temperature preferred)
  • ⅓ cup granulated sugar ((70g))
  • 2 teaspoons table salt
  • 4-5 cups all-purpose flour (divided plus additional as needed (500-625g + additional as needed))
  • ½ cup light brown sugar (firmly packed (100g))
  • 1 Tablespoon ground cinnamon
  • ⅛ teaspoon table salt
  • 6 Tablespoons unsalted butter softened
  • 1 large egg
  • 1 teaspoon water
  • Coarse sugar for sprinkling (may substitute regular granulated sugar)

Instruction

  • Combine milk and water in a microwave-safe container and heat in the microwave until it reaches a temperature between 105-115F (40-46C). Always stir before checking the temperature as microwaves often heat unevenly.
  • Pour the milk/water mixture into a large bowl or the bowl of a stand mixer. Sprinkle yeast and just a pinch (about 1 teaspoon) of your granulated sugar over the mixture, then stir and allow it to sit for about 5-10 minutes or until yeast is foamy. If your yeast does not foam it is most likely dead or the milk was not at the proper temperature and you will need to start over.
  • Once yeast is foamy, add remaining granulated sugar, melted butter, egg and egg yolk, salt, and 2 cups (250g) flour. Stir well until everything is well-combined.
  • Gradually add additional flour (this can be done by hand or with stand mixer and dough hook attachment on low-speed) until dough clings to itself and pulls away from the sides of the bowl.
  • When enough flour has been added the dough will be slightly tacky to the touch, but not so sticky that it’s unmanageable. It's possible that you may use less or need to usae more dough than the recipe indicates, go by texture! See the video above for a visual.
  • If making by hand, transfer dough to a clean, lightly floured surface and knead for 5-10 minutes until dough is smooth and elastic (or about 5 minutes with dough hook on low speed in stand mixer).
  • Transfer to a lightly oiled bowl, turn the dough to coat the entire surface with oil, cover bowl, and allow it to rise in a warm, draft-free place until doubled in size (1-2 hours).
  • Once dough has risen turn out onto a clean surface and divide into 4 even balls (if it’s sticky and tough to manage, lightly flour the dough). Cover lightly with plastic wrap and let rest for 15 minutes. Meanwhile prepare your filling.