Lingonberry Morning Buns
Servings Prep Time
12buns 45minutes
Cook Time Passive Time
20minutes 10-12hours
Servings Prep Time
12buns 45minutes
Cook Time Passive Time
20minutes 10-12hours
Ingredients
Dough
Filling
Icing
Instructions
  1. Heat milk to about 95 degrees or until luke warm. It should not be too hot, or it will kill the yeast. Whisk in yeast in the bowl of a stand mixer, cover and let sit for 5-10 minutes or until yeast is foaming.
  2. With a dough hook on a low speed, beat in butter until broken up. Add eggs and then salt. The dough may still be a little broken up.
  3. On a low speed, slowly add flour. If dough still looks too wet, add more flour. Beat on medium until a soft dough forms. Increase speed to medium-high for 6 minutes.
  4. Turn dough out onto a lightly floured surface and knead by hand for an additional minute. Transfer to a lightly greased bowl and cover loosely with film. Place in a warm place or preheat oven to 200 degrees and then turn off once the bowl is in the oven. Let proof for 1-2 hours or until doubled in size.
  5. Grease a 9×13 pan and turn the dough back out onto the floured surface. Punch down the dough to release excess air bubbles. Using a rolling pin, form a 12×18 rectangle.
  6. Spread jam over the entire rectangle and cut into strips running from longer side to longer side. Roll each strip into a tight bun and place snuggly into the dish. Cover with foil and place in the fridge overnight, 8-12 hours. *2
  7. Remove from fridge and let rise in the oven again for an additional 1-2 hours.
  8. Preheat oven to 375 degrees and bake for 20 minutes, or until golden brown. Halfway through, sprinkle the tops with sparkling sugar and then cover with foil to prevent burning. Allow to cool for at least 10 minutes while preparing the frosting.
  9. Beat together softened butter, powdered sugar and vanilla with either an electric mixer or by hand. Add hot water 1 tablespoon at a time until it is the desired consistency. Drizzle the buns with icing and serve warm or at room temperature.
Recipe Notes

1. Skim milk or 2% will work just as well.

2. If baking the buns right away, skip the refrigerator and simply proof in a warm area or oven for another 1-2 hours and then bake.

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