Gooey Pumpkin & Raisin Cinnamon Buns - confectioners

Method

• Glaze:.
• In a small mixing bowl, combine the confectioners' sugar, whipping cream, vanilla and spice.
• Pour into a 9x13x2-inch square baking pan.
• Sprinkle with pecans; set aside.
• Dough:.
• Combine the yeast, water and white sugar in a large ceramic mixing bowl.
• Use a wooden spoon to gently stir until the yeast is dissolved; allow the mixture to rest for 5 minutes.
• Meanwhile, combine the pumpkin, 1/2 cup milk, brown sugar and maple syrup; stir to make a paste.
• After the yeast has rested, add a 1/2 cup of flour and stir for 2 minutes.
• Mix in the pumpkin paste, the egg, remaining milk, and butter; stir together with a wooden spoon until well combined.
• Stir in the orange zest, salt, baking soda and remaining flour, - 1/2 CUP AT A TIME.
• Mix in the spices and raisins and work with wet hands until the dough forms - A dough that is tacky but can be handled with wet hands.
• When the proper consistency is achieved, remove from the bowl and knead by hand for 5 to 10 minutes to get the gluten developed; form into a ball.
• DO NOT knead alot since you want this to be a softer bun.
• Set the dough aside to rise in a well-oiled extra-large ceramic mixing bowl; toss it around to get it well-greased so that it stays nice and elastic as it rises.
• Cover the bowl loosely with a clean kitchen towel (or plastic wrap), and let the dough rise in a warm place that is free from drafts.
• Let the dough rise until it doubles in bulk, about 1 1/2 to 2 hours.
• COOK'S TIP: Turn your oven on to 250 degrees F and set the bowl on top (ceramic holds heat nicely).
• After the first rise, turn dough out onto a lightly floured surface like your countertop.
• Dust with a little more flour and let sit for 4 or 5 minutes.
• Using a floured rolling pin, roll the dough into a large rectangle (approx.
• 10 x 18-inches).
• Spread dough evenly with the filling:.
• Begin by mixing together in a small bowl the spice and brown sugar; break up the sugar clumps.
• Next, stir the orange juice into the melted butter and use a pastry brush to brush the mixture over the entire dough's surface.
• Lastly, sprinkle the sugar mixture evenly over the dough.
• Leave at least a 1/2-inch border.
• Roll up the prepared dough - jelly-roll fashion, starting at a long edge.
• Cut into 12 slices.
• COOK'S TIPS: (1) Cut the long roll in half, then each half in half, and then those into thirds - This will give you evenly sized buns.
• (2) Use a 10-inch length of thread or un-waxed floss to slice dough since a knife will squish your dough.
• Slide the thread/floss underneath the dough, bring the ends up and pull towards each other (as if you were about to tie a knot) and keep pulling until you've sliced through dough.
• Arrange the buns cut side down in the prepared baking pan.
• It's preferred that they not touch each other so that they'll get bigger.
• Let the buns rise a second time in a warm place, for about 30 minutes or unitl they double in size and 'kiss' each other.
• Cover top of the baking pan with a sheet of aluminum foil and bake in a preheated oven at 375 degrees F for 10 minutes.
• Uncover and bake 8-10 minutes longer or until golden brown.
• Remove buns from the oven and let cool a few minutes; invert buns and transfer to a cooling rack or a serving platter.
• Let cool 20 to 30 minutes, then let your family and friends devour!
• (For an evening desset treat: Add a scoop of vanilla ice cream on top of a warmed bun.
• ).
• COOK'S TIP: Instead of dressing your buns with the 'Gooey Glaze Topping', try this Cinnamon Orange Honey Butter:.
• 2 sticks unsalted butter, softened
• 3 tablespoons ground cinnamon
• 1/8 cup honey
• Juice of one orange.
• In a small bowl mix all the ingredients together.
• Shape into a ball and serve with your warm pumpkin-cinnamon buns.