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Yields15 Servings
 ½ cup Warm Water
 2 packages Dry Active Yeast, (or 4 1/2 teaspoons)
 4 cups All-Purpose Flour
 ¼ cup Turbinado Sugar, (sugar in the raw)
 1 ½ tsp Fine Sea Salt
 ½ cup Whole Milk, warm, good quality hormone-free
 ½ cup Sour Cream, at room temperature
 1 large Egg, room temperature, beaten
 4 tbsp VSOP Blood Orange Extra Virgin Olive Oil
 1 cup All-Purpose Flour
  cup Light Brown Sugar
  cup Pecans, chopped
 ¼ tsp Fine Sea Salt
 6 tbsp Unsalted Butter, (3/4 stick) melted
 2 tbsp Powdered Sugar
1

Combine the yeast with the warm water and allow it to activate the yeast, about 10 minutes or so.

2

Combine all of the dry ingredients in the bowl of a stand mixer.

3

Combine all of the wet ingredients in a small bowl. Add the yeast mixture to the wet ingredients and mix to combine.

4

Add the wet ingredients to the dry and turn on the stand mixer, using the dough hook attachment. Knead for about 5-10 minutes. Cover with a kitchen towel and let rise in a warm place for 1 1/2 hours.

5

Grease and then lay parchment on the bottom of a half sheet pan. Roll the dough out into a rectangle large enough to cover the bottom of the half sheet pan. Using a very sharp knife, cut the dough into 2" X 2" squares for approximately 12-15 squares. Cover with greased plastic wrap and allow to rise again for an hour. Meanwhile make the streusel topping.

6

Mix the dry ingredients in a food processor or a medium sized bowl. Drizzle in the melted butter and process or stir with a fork until moist clumps form (about the size of peas). Preheat the oven to 350 degrees Fahrenheit.

7

Distribute the streusel topping evenly oven the dough and into the crevices between the buns. Bake on the center rack of the oven for 30-35 minutes. DO NOT OVERBAKE! Allow to cool slightly and dust with powdered sugar. Serve while still warm.

Ingredients

 ½ cup Warm Water
 2 packages Dry Active Yeast, (or 4 1/2 teaspoons)
 4 cups All-Purpose Flour
 ¼ cup Turbinado Sugar, (sugar in the raw)
 1 ½ tsp Fine Sea Salt
 ½ cup Whole Milk, warm, good quality hormone-free
 ½ cup Sour Cream, at room temperature
 1 large Egg, room temperature, beaten
 4 tbsp VSOP Blood Orange Extra Virgin Olive Oil
 1 cup All-Purpose Flour
  cup Light Brown Sugar
  cup Pecans, chopped
 ¼ tsp Fine Sea Salt
 6 tbsp Unsalted Butter, (3/4 stick) melted
 2 tbsp Powdered Sugar

Directions

1

Combine the yeast with the warm water and allow it to activate the yeast, about 10 minutes or so.

2

Combine all of the dry ingredients in the bowl of a stand mixer.

3

Combine all of the wet ingredients in a small bowl. Add the yeast mixture to the wet ingredients and mix to combine.

4

Add the wet ingredients to the dry and turn on the stand mixer, using the dough hook attachment. Knead for about 5-10 minutes. Cover with a kitchen towel and let rise in a warm place for 1 1/2 hours.

5

Grease and then lay parchment on the bottom of a half sheet pan. Roll the dough out into a rectangle large enough to cover the bottom of the half sheet pan. Using a very sharp knife, cut the dough into 2" X 2" squares for approximately 12-15 squares. Cover with greased plastic wrap and allow to rise again for an hour. Meanwhile make the streusel topping.

6

Mix the dry ingredients in a food processor or a medium sized bowl. Drizzle in the melted butter and process or stir with a fork until moist clumps form (about the size of peas). Preheat the oven to 350 degrees Fahrenheit.

7

Distribute the streusel topping evenly oven the dough and into the crevices between the buns. Bake on the center rack of the oven for 30-35 minutes. DO NOT OVERBAKE! Allow to cool slightly and dust with powdered sugar. Serve while still warm.

Cinnamon Streusel Kuchen Buns

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