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Belgian   -   Flemish Cinnamon Buns   adapted from Everybody Eats Well In Belgium

  • 1 Package Active Dry Yeast
  • 4 Tablespoons Sugar
  • 3 1/2 Cups All-Purpose Flour
  • 1 Cup Milk -- at 100 degrees
  • 1 Large Egg Yolk
  • 1 Tablespoon Cinnamon
  • 1 Teaspoon Salt
  • 6 Tablespoons Unsalted Butter
  • 1 Medium Egg -- beaten
Directions Whisk yeast, 1 tablespoon of sugar, 1 tablespoon flour and milk together. Let rest for 5 minutes. In large mixing bowl, sift flour and add yeast mixture, egg yolk, remaining sugar, cinnamon and salt. Add butter and work in. Transfer dough to lightly floured surface and knead until the dough is smooth and elastic about 5 minutes. Roll the dough into a ball and place into lightly oil bowl. cover with a kitchen towel and let rise 1 hour. Punch down the dough and remove to a lightly floured surface. Divide dough into 16 pieces. Shape them into balls, cover with a kitchen towel and let rise for 30 minutes. Lightly butter 2 baking sheets. To shape the buns, place your thumb in the center of the bun and press down through it to the work surface. Form into doughnut-like shape including the hole. Brush with egg and let rise, uncovered for 1 hour. Preheat oven to 450 degrees. Bake the buns until nicely browned on top about 10 minutes.
Serves 8
Time to Make 0:00

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