For these Vanilla Spice Eggnog Buns, you can give a typical winter morning a Christmas twist by adding holiday spices to it. For the purpose of enhancing the taste of both the dough and the icing, we use fresh Shamrock Farms Vanilla Spice Eggnog, which is a mainstay in our refrigerator during the whole Christmas season. On a day when it is snowing, a little sprinkling of snowflake sprinkles would take them to an even higher level of perfection.
A superior structure and chew that is excellent for yeasted doughs like this one may be achieved by using bread flour, which has more protein than all-purpose flour. This makes bread flour a worthwhile ingredient to seek out for this recipe. Kneading the dough by hand in a big bowl is an option if you do not have access to a stand mixer. You may roll up your sleeves and do this.
Follow the recipe to step 2 of the assembling process if you want to prepare them the night before. For a morning treat, bring the covered baking dish to room air two hours before baking it. The dish may be stored in the refrigerator for up to twenty-four hours under refrigeration. In spite of the fact that it could be tempting to consume the buns while they are still hot from the oven, it is necessary for them to cool down in order to guarantee that they are completely cooked and have the appropriate tenderness and airiness. They will become sticky and thick if they are not allowed to cool.
Ingredients
For The Dough
- 1 1/2 c. Shamrock Farms Vanilla Spice Eggnog, gently warmed (110˚)
- 1 Tbsp. or 2 (1/4-oz.) packets active dry yeast
- 1/2 c. granulated sugar
- 3 3/4 c. unbleached bread flour, plus more for dusting
- 1 1/2 tsp. kosher salt
- 1/2 c. unsalted butter (1 stick), room temperature
For The Filling
- 3/4 c. packed light brown sugar
- 1 Tbsp. ground cinnamon
- 1/2 tsp. kosher salt
- 1/4 tsp. black pepper
- 6 Tbsp. unsalted butter (3/4 stick), plus more for baking dish, room temperature
For The Frosting
- 4 oz. cream cheese, room temperature
- 1/3 c. confectioners’ sugar, sifted
- 1/4 c. Shamrock Farms Vanilla Spice Eggnog
- 1/4 tsp. kosher salt
Directions
Dough
- Combine the eggnog and yeast in the bowl of a stand mixer; let the mixture to sit for about five minutes, or until it becomes frothy and aromatic. Until a sticky, ragged dough has formed, stir in the granulated sugar, flour, and salt until they are combined.
- The bowl should be transferred to the stand mixer that has the dough-hook attachment attached to it. Add the butter one tablespoon at a time while continuing to beat on medium-low until it is completely integrated.
- The speed should be increased to medium-high and the dough should be beaten, with the sides of the bowl being scraped down regularly in the first few minutes. Continue beating until the dough begins to pull away on its own and makes a slapping sound. Maintain the beating for a total of ten to twelve minutes, or until the mixture is smooth, elastic, and tacky but no longer sticky. Cover the bowl with a moist tea towel or plastic wrap and let it to remain at room temperature for around one and a half to two hours, until it has doubled in size.
Filling, Assembly, and Frosting
- Put the cinnamon, salt, pepper, and brown sugar into a bowl and mix them together. Dust a surface that will be used for work with flour. Place the dough on a surface and, using a rolling pin that has been dusted with flour, roll it out into a rectangle that is 18 inches by 14 inches. First, spread butter over the top in a uniform layer, and then sprinkle cinnamon sugar on top. Making a tight log of dough requires you to roll it away from you while keeping the long end closest to you. Put the seam side down on a baking sheet lined with parchment paper, and place it in the refrigerator for approximately half an hour, or until it becomes firm.
- Prepare a baking dish measuring 9 inches by 13 inches by buttering it. Move the log to a clean surface and use a knife with a serrated edge to cut it crosswise into twelve rounds with a thickness of one and a half inches. Place in the baking dish that has been prepared, with the sliced edges facing towards the top. Cover with plastic wrap or a moist tea towel, and let the rolls to rest at room temperature for about one and a half to two hours, or until they have doubled in size and are touching in some areas. Before the proving process is complete, preheat the oven to 350 degrees Fahrenheit.
- The buns should be puffed and golden brown on top between 35 and 40 minutes after the dish has been removed from the oven. The pan should be allowed to cool on a wire rack for at least fifteen minutes.
- Meanwhile, in a bowl, combine the cream cheese, confectioners’ sugar, eggnog, and salt by whisking them together until they are completely smooth. Frosting should be spread evenly over the heated buns. When ready to serve, let it stand for ten minutes.