| Level: | Intermediate |
| Total: | 11 hr 50 min |
| Prep: | 50 min |
| Inactive: | 10 hr 30 min |
| Cook: | 30 min |
| Yield: | 12 servings |
Ingredients
- 4 large egg yolks, room temperature
- 1 large whole egg, room temperature
- 2 ounces sugar, approximately 1/4 cup
- 3 ounces unsalted butter, melted, approximately 6 tablespoons
- 6 ounces buttermilk, room temperature
- 20 ounces all-purpose flour, approximately 4 cups, plus additional for dusting
- 1 package instant dry yeast, approximately 2 1/4 teaspoons
- 1 1/4 teaspoons kosher salt
- Vegetable oil or cooking spray
- 8 ounces unsalted butter, approximately 16 tablespoons
- 8 ounces light brown sugar, approximately 1 cup packed
- 1/2 teaspoon ground rosemary
- 3 ounces raisins, approximately 3/4 cup
- 2 1/2 ounces unsalted butter, melted, approximately 5 tablespoons
- 1 teaspoon ground rosemary
Instructions
- For the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter and buttermilk. Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined. Remove the whisk attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough and add more flour if necessary; the dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl. Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours.
- In a small saucepan over medium heat, combine the 8 ounces of unsalted butter, brown sugar, rosemary, and raisins. Cook, stirring occasionally, until the butter is melted and the sugar is dissolved. Pour half of the topping into the bottom of 2 bundt pans and set aside. Cover and store the other half of the topping in the refrigerator until the next morning.
- Place the melted butter and rosemary for the coating in a medium shallow bowl and stir to combine. Once the dough has risen, turn out onto a lightly floured surface. Portion the dough into 1-ounce pieces; roll each piece into a ball. (You should have approximately 36 balls.) Roll the balls in the melted butter and rosemary.
- Divide the balls evenly between the 2 bundt pans. Cover with plastic wrap and place in the refrigerator overnight or up to 16 hours.
- Remove the bread from the refrigerator and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the bread. Close the oven and let the bread rise until slightly puffy looking, 20 to 30 minutes. Once the bread has risen, remove it and the shallow pan of water from the oven.
- Preheat the oven to 350 degrees F.
- Once the oven is ready, place the bread on the middle rack and bake until slightly golden on top, approximately 25 to 30 minutes, or until the internal temperature reaches 190 degrees F on an instant-read thermometer.
- Place the remaining topping in a small saucepan and set over medium heat. Reheat until the mixture is pourable, approximately 5 minutes. Fifteen minutes into baking, pour the remaining topping over the bread, and finish cooking. Cool on a wire rack for 5 minutes, then invert onto a platter or cutting board. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 568 |
| Total Fat | 30 g |
| Saturated Fat | 17 g |
| Carbohydrates | 67 g |
| Dietary Fiber | 2 g |
| Sugar | 28 g |
| Protein | 8 g |
| Cholesterol | 146 mg |
| Sodium | 244 mg |
Reviews
Make this every Christmas. I bake half and freeze half for another breakfast. My teens love it.
test
I made this Thanksgiving this year. It was a big hit, even after I messed up on the yeast. I bought regular yeasts instead of instant, but I was already past the point of no return. So I just went with what I had. It turned out just fine. I would have preferred a bit more glaze, but my sister thought it was perfect. In fact she took all of the leftovers home. Yes, it is a great deal of work to make this, but you will be rewarded in the end. I will definitely make this again for special occasions.
Made this bread to take to a friends house…they smelled it when I pulled into the driveway, met me at the car and FREEKING devoured it before they got in the house…lol…grrrreeeaatttt !
Love the bread, not so crazy about the topping. So worth the work.
The dough was absolutely delicious. I think that the topping was a little over-kill, next time i would use half the butter and half the sugar. Other than that it was absolutely delicious and not time consuming for what it is.
Fantastic! I use the yeast-rising trick all the time!
OMG SO GOOD
my family loves it and so do all my friends
For those who dont like raisins if you add 1.5 tablespoon cinnamon and .5 tablespoon nutmeg it adds alot of yummy flavor.
my family loves it and so do all my friends
For those who dont like raisins if you add 1.5 tablespoon cinnamon and .5 tablespoon nutmeg it adds alot of yummy flavor.
definite keeper
my dough was a little tough at first but after i steamed it in the oven it still ended up perfect.
This is for the kings and queens! A lot of work but well worth it for a brunch or large family get together. Careful hot, to die for warm, and just as wonderful cold. I will make this my brunch basic!
My kids loved it!! My mom and I made it together, just like old times and skipped the rosemary in favor of our classic cinnamon and sugar memories. Instead of one layer we did two and it worked out well. I bought new yeast as mine was past expriation and it puffed up nicely. Don’t skimp on the boiling water for the rise, I didn’t put enough in the pan and it took longer to rise than usual. We also halved the topping, and it was still a bit much for us. This recipe makes alot, great for a gift if your friend wants to have it rise in the morning, otherwise wonderful for when company comes.