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B2 — THE OBSERVER & BAKER CITY HERALD
BUNS
Continued from Page B1
Increase speed to medium and
mix until dough is glossy and
elastic and forms a ball but still
sticks slightly to the bottom of
the bowl (add ﬂ our as necessary,
1 tablespoon at a time, up to the
remaining ¼ cup; be careful not
to add too much ﬂ our), about 5
to 6 minutes.
(Alternately, in a large bowl,
combine butter-milk mixture
with ¼ cup plus 2 tablespoons
sugar, yeast and salt, and stir to
combine. Add 4 3 / 4 cups ﬂ our and
stir, vigorously, until thoroughly
combined. Lightly ﬂ our a clean
working surface. Scrape dough
onto prepared work surface. Us-
ing lightly ﬂ oured hands, knead
into an elastic, smooth dough —
not too dry, with good elasticity
— about 10 to 12 minutes. If
dough is too sticky, lightly add
ﬂ our as needed, 1 tablespoon
at a time, up to the remaining
¼ cup; be careful not to add too
much ﬂ our.)
Scrape dough into prepared
bowl, cover with a cotton
dishcloth, place in a warm area
(about 80 degrees) and let rise
until almost doubled, about 60
minutes.
To prepare ﬁ lling: In a small
bowl, combine 3 / 4 cup sugar,
cinnamon and cardamom. Line
baking sheets with parchment
paper.
Lightly ﬂ our a clean working
surface. Using a spatula or scrap-
er, transfer dough to prepared
work surface. Using a lightly
ﬂ oured rolling pin, roll the dough
— in short, quick, even strokes
— into a 20- by 24-inch rectangle
that is roughly ¼- to ½-inch thick.
Be sure to keep lightly adding
ﬂ our as needed to the work sur-
face, to prevent the dough from
sticking.
Spread the surface of the
dough with 4 tablespoons
room-temperature butter, work-
ing right up to the edges. Sprinkle
cardamom-cinnamon mixture
evenly over the butter, sprinkling
right up to the edges. Starting on
the 20-inch side of the rectangle,
roll dough snugly into a log,
leaving the log seam-side-down
on the work surface.
Using a sharp knife, trim
uneven ends, then cut the log
crosswise into 12 buns measur-
ing about 1 ½ inches wide. Pick
up each bun, with one thumb
gripping the top of the dough
and the other one gripping the
bottom. Gently make two whole
twists, with your hands going
in opposite directions, pulling
lightly on the dough as you twist.
After turning the bun in your
hands, tuck one end of the bun
under the other end, forming a
ball. Place twisted buns 2 inches
apart on prepared baking sheets.
Loosely cover the buns with a
cotton dishcloth, place in a warm
area (about 80 degrees) and let
the buns rise until they’re puﬀ y,
about 30 to 45 minutes.
To prepare topping: When
ready to bake, preheat oven to
350 degrees. In a small bowl,
whisk 1 egg with 1 tablespoon
water. Brush the buns with egg
wash, then sprinkle with sanding
sugar or pearl sugar. Bake until
golden (but not too dark, or buns
will be dry), about 18 to 20
minutes, rotating baking sheets
halfway through baking time.
Remove from oven. Serve warm
or at room temperature.
To prepare ahead: Once the
dough has been twisted into
buns, the unbaked buns can be
covered in plastic wrap and refrig-
erated, overnight. When ready to
bake, place buns 2 inches apart
on parchment paper-lined bak-
ing sheets. Loosely cover with a
cotton dish cloth, place in a warm
area (about 80 degrees) and let
buns rise until puﬀ y, about 60 to
75 minutes. Brush with egg wash,
garnish with decorative sugar
and bake as instructed.
M ICHAEL
541-786-8463
M. Curtiss PN-7077A CCB# 183649
A C ERTIFIED M ASTER A RBORIST
Are Your Feet ready for the COLD of Winter?
We specialize in quality
medical and surgical care
for all types of foot and
ankle problems.
TUESDAY, JANUARY 11, 2022
THANK YOU FOR SUPPORTING
OUR LOCAL BUSINESSES
with The Observer and Baker City Herald’s
2 CHALLENGE
SHOP LOCAL
$
By trading in $100 at Old West Federal Credit Union for $2 bills and
spending those bills locally, you showed your support!
CONGRATULATIONS TO DALE C.! Dale is the winner of a $100 gift certificate to a
local business of his choice! Dale used $100 in $2 bills from Old West Federal
Credit Union in stores around the area in December, including:
• La Grande Paint and Glass
• Claudson’s
• Bi-Mart
Bella
• Fitzgerald Flowers
• R&C Family Store
Here are a few of the other ways those
$2 bills were spent in our community:
Paul F. wrote:
I spent $120 at La Grande Gold
& Silver and also $20 at The
Bobolink, all in $2 bills. Thank you!
Thanks for your
support of the $2
Challenge!
We’re proud
of our
community.
Dixie L. wrote:
What a great idea! I shopped
at several locations.....The
Underground Boutiques, Real
Dealz, Red Cross United Drug,
Fitzgerald Flowers, Claudson’s,
Community Merchants and Cinco
De Mayo.
Thanks for the fun idea!
Travis T. Hampton, D.P.M.
Foot and Ankle Surgeon
541-963-0265
888-843-9090
www.GVfoot.com
La Grande
1408 N Hall Street
Enterprise
601 Medical Parkway
Baker
3175 Pocahontas Rd.
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