Betsy’s Big Bad Breakfast Buns
  • DOUGH:
  • 1/4cup water
  • 1scant tablespoon or 1 (1/4-ounce) package active dry yeast
  • 1cup low-fat or skim milk
  • 3tablespoons butter, softened
  • 3large eggs, beaten
  • 1teaspoon salt
  • 1teaspoon ground ginger
  • 1/4cup soy flour
  • 3cups whole-wheat flour
  • 2-3cups unbleached all-purpose flour
  • 1 1/2cups raisins
  • 1 1/2cups pecans
  • 3tablespoons butter, softened
  • 3/4cup light brown or turbinado sugar
  • 1tablespoon freshly grated orange peel1 medium-large orange
  • 1heaping tablespoon cinnamon
  • ICING:
  • 1cup confectioners’ sugar
  • 2-3tablespoons low-fat or skim milk
  1. Heat water to about 110º. In a large bowl, sprinkle yeast over water. Heat milk to about 110º and add to yeast mixture along with butter, beaten eggs, salt, ginger, soy flour, whole-wheat flour, and 1 cup all-purpose flour. Beat vigorously. Add flour, a little at a time, until dough pulls away from bowl sides.
  2. Turn dough onto a floured work surface and knead until smooth and elastic. Place in an oiled bowl and turn to coat. Cover and let rise until doubled, about 1 hour.
  3. While dough is rising, prepare filling. In a food processor, finely chop raisins and pecans. Add remaining filling ingredients and pulse until mixture forms a crumbly paste.
  4. Turn dough onto a lightly oiled work surface; roll into a 20×20-inch square. Spread filling evenly over dough. Roll dough into a 20-inch cylinder. Pinch loose edges. Cut into 16 equal pieces. Place buns, cut side down, in two well-greased 9×13-inch baking pans. Cover and let rise until almost doubled.
  5. Preheat oven to 375º. Bake 20 minutes, or until done. Immediately remove buns from pans. Cool on a rack for 20 minutes. Lay a sheet of waxed paper under rolls. Combine confectioners’ sugar and milk until syrupy, and drizzle over buns.