Instructions

For the Sponge:

Combine the yeast and milk in the bowl of standing mixer fitted with a paddle attachment and whisk until the yeast is dissolved.

Stir in the sugar and flour, forming a thick batter.

Cover with plastic film and let rest in a warm environment for 30-45 minutes.As fermentation begins, bubbles will form.

For the Dough:

Add the bread flour and salt to the sponge, then add the eggs.

Mix on low speed for 2 minutes, or until the eggs are absorbed.Increase the speed to medium and knead the dough for 5 minutes.

The dough will eventually begin to slap around and pull away from the sides of the bowl.

Then it will form a ball on the paddle.

Finally it will relax and reach back out to the sides of the bowl.

At this point, it will be a shiny, satiny dough.

While all of this is going on, don’t walk away.Watch the transformation and hold on to the mixer when necessary, since it may jump around.

On medium speed, add the butter, 2 tablespoons at a time.

Stop the mixer and scrape down the sides of the bowl occasionally.

Knead until the dough is shiny and smooth, about 5 minutes.

Scrape out the dough, wash and dry the bowl, and coat it lightly with oil.

Place the dough in the oiled bowl and turn it so the top is coated with oil.

Cover with plastic film and let rise at room temperature until doubled in volume, about 2 hours.

After the dough has doubled in volume, press down to deflate, folding one half into the other.

Fold two or three times, either in the bowl or on a lightly floured surface.

Cover with plastic film and place in the refrigerator for at least 4 hours or overnight. (If you don’t have that much time, you can let the dough rise for the second time at room temperature. It will take 45-60 minutes.) This is the second rise.

Spray an 9-x-13-inch baking pan with baking spray and set aside.

For the Filling:

Using a food processor add the nuts and cinnamon and pulse until you get a fine crumb, don’t go too far or you will get nut butter and you don’t want that. Set aside.

Roll out your dough as if you were making cinnamon rolls, so about a 12-x-18 inch rectangle.

Spread butter across the dough leaving a 1 ½ inch border on the far edge.

Sprinkle sugar evenly over butter.

Sprinkle nut mixture evenly over sugared butter.

Starting at the side of the rectangle closest to you, roll the dough tightly. Pinch the sea well to seal the flap. Roll the log back and forth a few times to seal the layers. Gently stretch the log with your hands.

Cut log into nine equal pieces and place into prepared pan cut side up, trying your best to space evenly.

Let rise for about an hour, or until they have doubled in size.

Bake at 350F for 30-35 minutes (you might need to tent yours with foil so they don’t get too dark).

Top buns with honey. I like these best when warm.