Here’s something new that we’ve run across and never heard of, but oh yes, we are going to give this recipe a try! Our friends over at “Cooking Professionally” say that Lucky Day Buns are the surefire way to feel super thankful for a beautiful morning.
These flaky, fluffy buns are filled with a sweet brown sugar cinnamon yumminess that will have you feeling lucky! To add a little beauty comes a tangy, citrusy cranberry sauce poured all over the top of the buns. It’s truly a beautiful sight to see! You’ll be singing the praises of these Lucky Day Buns because they are the big-time!
Ingredients
For the dough:
1 cup whole milk
3 teaspoons active yeast
1/4 cup sugar
1 teaspoon salt
2 eggs, well beaten
3 1/2 cups flour, plus more for your worksurface, divided
1/4 cup shortening, melted
For the topping:
4 tablespoons butter
1 cup sugar
1/2 cup light corn syrup
12 ounces fresh cranberries
1 orange, zested and juiced
For the filling:
1/2 cup brown sugar
2 teaspoons cinnamon
2 tablespoons butter, melted
[SCROLL BREAK!!! Bayou Beat News can also be found in PRINT at a store near you. Click the link below to check out our E-Edition!]
Directions
Step 1: Coat a 9×13-inch baking dish or two 9-inch pie plates with cooking spray.
Step 2: In a microwave safe bowl, heat the milk in the microwave for 1 minute.
Step 3: In the bowl of a stand mixer fitted with a bread hook, add the yeast, 1/4 cup of the sugar, and the salt and stir.
Step 4: Add the hot milk to the yeast mixture and allow it to sit until the yeast has activated, bloomed, and smells fragrant, about 10 minutes.
Step 5: Add eggs and 1/2 of the flour to the yeast mixture and mix until the dough is fully incorporated and drapes off the hook.
Step 6: Stir the shortening and the remaining flour into the dough mixture and knead the dough with the bread hook or by hand until the dough is smooth and elastic, about 3-5 minutes.
Step 7: Generously coat a large bowl with nonstick cooking spray.
Step 8: Roll the dough into a ball and place it into the prepared mixing bowl.
Step 9: Turn the dough over once to cover all of its exterior with the cooking spray.
Step 10: Cover the dough with a clean, damp kitchen towel.
Step 11: Allow the covered dough to rise until it has doubled in size, about 30 minutes.
Step 12: While the dough rises, in a medium saucepan, add 4 tablespoons of the butter, the remaining sugar, the corn syrup, the cranberries, the orange zest, and the orange juice.
Step 13: Melt the topping mixture over low heat, stirring occasionally, until the sugar is dissolved and fully incorporated. Be sure not to allow the mixture to reach a boil or a simmer.
Step 14: Cover the bottom of the prepared baking dish with the cranberry mixture and set aside to rest.
Step 15: Lightly flour a worksurface and turn the risen dough out of the bowl on top of the worksurface.
Step 16: Roll the dough into a 14×22-inch rectangle.
Step 17: In a small mixing bowl, mix the brown sugar and the cinnamon.
Step 18: Brush the remaining melted butter over the dough and evenly sprinkle with the cinnamon mixture.
Step 19: Roll the coated dough tightly from the short end.
Step 20: Using a sharp knife, cut the dough into 12 equal slices.
Step 21: Place the slices directly on the cranberry mixture in the baking dish.
Step 22: Cover the dough slices with a clean, damp kitchen towel and allow them to rise, about 30 minutes.
Step 23: Preheat the oven to 375 degrees F.
Step 24: Bake, uncovered, until the tops of the buns are golden brown, about 30 minutes. If the tops start to brown too soon, loosely lay a piece of foil over the top.
Step 25: Allow the buns to cool for 5 minutes.
Step 26: On a serving dish larger than the baking dish, very carefully flip the buns so that the cranberry mixture is on top.
Step 27: Serve immediately.