Here is the original recipe from Ambers site that makes 12 muffin bubble buns :) thats such a cute name. I made some tiny tiny changes - i´ll add them in there.
And also I wanted to make them a little more special so I made 1/3 normal - 1/3 with pecans and walnuts chopeed finely and 1/3 with finely chopped apples (my favorite).
For the dough:
- 1 package active dry yeast (2 1/4 tsp)
- 1/4 cup warm water
- 3 tbsl unsalted butter, melted
- 2/3 cup sour cream
- 3 tbsp sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour, plus more for kneading( I used 1/2 cup whole wheat and the rest all purpose)
- 1/2 tsp salt
- 1/4 tsp baking soda
- 2/3 cup packed light brown sugar
- 2 tsp cinnamon
- 6 tbsp unsalted butter, melted
- 1 1/4 cups powdered sugar
- 1 tbsp unsalted butter, melted
- 1 tbsp milk
- 1 tsp vanilla extract
1. In a large mixing bowl, sprinkled the yeast over the water and let it stand until bubbly, 5 to 10 minutes. Stir in the butter, sour cream, sugar, egg, and vanilla.
2. Beat in 2 cups of the flour, the salt, and the baking soda until combined.
3. Add the remaining 1/2 cup flour and continue mixing until a smooth, soft dough forms.
4. Turn the dough out onto a lightly flour surface (keep your mixing bowl handy) and knead it until smooth, about 3 minutes. As you knead, add more flour if the dough is sticky, no more than 2 tbsp though. Place the dough back in the mixing bowl and cover with plastic wrap. Let the dough rise in a warm place until doubled in size, about 1 hour.
5. Lightly grease a 12-cup muffin pan, then flour the cups and tap out the excess.
6. In a small bowl, blend the sugar and cinnamon for the coating. Place the melted butter in a small dish and set aside.
7. Gently punch down the dough to deflate it. Form it into a long cylinder and divide it into 12 equal portions. Using kitchen scissors or a sharp knife, divide each of the 12 portions into 6 equal pieces, then roll each piece into a ball.
8. To make a bun, dip six of the balls in melted butter (be generous with the butter), then roll them in the cinnamon-sugar mixture. Arrange five of the balls in the bottom of a muffin cup. With your fingertip, make a small well and press the sixth ball in the center. Repeat with the remaining dough balls. Loosely cover the buns with plastic wrap and let them rise in a warm place until they’re puffy and double in size, about 40 minutes. Preheat oven to 350F.
9. Bake the buns on the center rack until golden, about 20-22 minutes. Transfer the pan to a wire rack placed over a sheet of waxed paper or aluminum foil to cool for about 5 minutes. Now tilt the pan and gently tap it on the counter to release the buns. If needed, you can use a knife to release them from the pan. Place the buns on the wire rack.
10. In a small bowl, combine the ingredients for the glaze and stir until smooth. If the glaze is too thick, you can thin it out by adding 1 tsp water at a time. Brush each bun with the glaze. Serve immediately or at room temperature.
|Divide the dough into 12 pieces and those 12 pieces into 6 each.|
|Baked and ready|
I failed a little by not reading the directions perfectly - so they kinda puffed all over the place and ended up falling apart, or at least most of them, and thats why they don´t look prettier - but they ended up tasting really nice and they were eaten up in no time (which is, let´s face it the most important thing), the apple ones were the best ones. If you make this which is fairly easy just be sure to press them tightly into the tin, and i´m sure they will turn out perfect. Like i said mine fell apart but it was sort of nice since they ended up as bite size dumplings :D
|Yumm walnut/pecan bubble|
Enjoy everyone :)