November 13th, 2017
From BEAUTIFUL BUNDTS: 100 RECIPES FOR DELICIOUS CAKES AND MORE, by Julie Anne Hession
Large bowl, lightly coated with oil
Minimum 15-cup Bundt pan, sprayed and lightly coated with granulated sugar
Dough: In a small bowl, stir together yeast, 1 tsp (5 mL) sugar and water. Let stand for 5 to 10 minutes or until foamy.
In the stand mixer bowl with paddle attachment, beat 1⁄3 cup (75 mL) sugar, egg, egg yolks, milk and butter on medium-low speed until blended. Beat in yeast mixture. On low speed, beat in flour and salt until a soft dough forms.
Replace paddle with dough hook. Knead on medium speed for 5 to 7 minutes or until dough is smooth, soft and elastic (see tip).
Gather dough into a ball and transfer to prepared bowl, turning to coat. Cover with plastic wrap and let rise in a warm, draft-free place for 11⁄2 to 2 hours or until doubled in bulk.
Turn dough out onto a lightly floured work surface and dust with flour, punching down to deflate. Using a rolling pin, roll dough out into an 8- by 6-inch (20 by 15 cm) rectangle. Using a sharp knife, cut rectangle crosswise into eight equal slices, each about 1 inch (2.5 cm) wide. Cut each slice into six 1-inch (2.5 cm) pieces, so that you have 48 pieces.