NORDIC WARE ROSE BUNDT PAN RECIPES

Steps:

• Soften the butter and let the eggs warm up. Place 14 tablespoons (1 3/4 sticks) unsalted butter in the bowl of a stand mixer fitted with the paddle attachment and let sit at room temperature until softened. (Alternatively, use a large bowl and electric hand mixer.) Place 3 large eggs on the counter while the butter softens.
• Preheat the oven and prepare the pan. Arrange a rack in the middle of the oven and heat the oven to 350°F. Coat a 10 to 15-cup bundt pan generously with butter, getting into all the nooks and crannies. Sprinkle 2 tablespoons raw sugar into the pan, coating all the sides evenly.
• Sift the dry ingredients. Place a large fine-mesh strainer or sifter over a large bowl. Add 2 1/2 cups cake flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon kosher salt to the sifter. Sift into the bowl.
• Optional: Add the vanilla seeds to the sugar. If using a vanilla bean, place 1 1/2 cups granulated sugar in a small bowl. Split the vanilla bean, then scrape the seeds into the sugar. Use your fingers to work the seeds into the sugar.
• Beat the butter and sugar. Beat the softened butter on medium speed for 30 seconds. With the mixer still running, gradually beat in the sugar. Stop the mixer and scrape down the sides of the bowl.
• Add the vanilla extract. Add the vanilla extract: 2 teaspoons if also using vanilla seeds, or 5 teaspoons if you are not using vanilla seeds.
• Beat until very light and fluffy. Beat on high speed until light and creamy, 5 to 6 minutes. Stop the mixer and scrape down the sides of the bowl.
• Add the eggs. With the mixer on medium to high speed, gradually add the 3 eggs one at a time, waiting until each one is incorporated before beating in the next. If the batter looks curdled, just add 1 or 2 tablespoons of the flour mixture to bind it back together.
• Add the flour mixture. With the mixer on low speed, beat in the flour mixture.
• Add the sour cream, orange zest, and orange juice. Add 3/4 cup sour cream, 1 tablespoon finely grated orange zest, and 1 tablespoon orange juice, and beat until just combined. Stop the mixer and scrape down the sides of the bowl.
• Transfer the batter to the bundt pan. Transfer the batter into the prepared bundt pan and smooth the top.
• Bake about 45 minutes. Bake until a skewer inserted into the cake comes out clean or with only a few moist crumbs, the cake bounces back when lightly pressed, and the top is golden-brown, about 45 minutes.
• Cool the cake 10 minutes. Place the pan on a wire rack and let the cake cool for 10 minutes.
• Flip the cake out of the pan while still warm. Use a table knife to gently push the cake away from the sides of the pan. Place the rack over the pan, then flip both over in one motion. Remove the pan from the cake. Let the cake cool completely. Meanwhile, let 1 tablespoon unsalted butter sit at room temperature to soften if making the glaze.
• Make the glaze (optional). Sift 1 cup powdered sugar into a small bowl. Make a well in the center of the sugar and add the 1 tablespoon softened unsalted butter. Pour 2 tablespoons boiling water onto the butter to melt it. Stir together until smooth.
• Glaze the cake. Pour the glaze over the cake, then let sit until set before slicing the cake and serving.

Steps:

• To make the dough, in the bowl of a stand mixer, combine the milk, sugar, butter, eggs and yeast. Add 4 1/2 cups (22 1/2 oz./705 g) of the flour and the salt. Place the bowl on the mixer and fit with the paddle attachment. Mix on medium-low speed, adding as much of the remaining flour as needed to make a soft dough that does not stick to the bowl.
• Remove the paddle attachment and fit the stand mixer with the dough hook attachment. Knead the dough on medium-low speed, adding more flour if needed, until the dough is smooth but still soft, 6 to 7 minutes. Shape the dough into a ball.
• Butter a large bowl. Add the dough and turn to coat with the butter. Cover tightly with plastic wrap. Let the dough rise in a warm spot until it doubles in bulk, 1 1/2 to 2 hours. Use at once, or punch down the dough, cover tightly with plastic wrap and refrigerate for up to 12 hours. Punch down the dough and let stand at room temperature for 1 hour before using.
• To make the filling, in a bowl, using a handheld mixer on medium speed, beat together the brown sugar, butter and cinnamon until combined, about 30 seconds. Set aside.
• Punch down the dough and turn out onto a floured work surface. Dust the top of the dough with flour. Roll out into a 16-by-14-inch (40-by-35-cm) rectangle, with the long side facing you. Spread the filling evenly over the dough, leaving a 1-inch (2.5-cm) border at the top and bottom. Starting at the long side of the rectangle farthest from you, roll up the rectangle into a log. Pinch the seams to seal. Cut the log crosswise into 8 equal slices with a sharp knife.
• Butter a 9-by-13-inch (23-by-33-cm) baking pan. Arrange the slices, cut side up, in the pan. Cover loosely with plastic wrap and let rise in a warm spot until doubled in bulk, 75 to 90 minutes. Or refrigerate overnight until doubled in size, 8 to 12 hours. Remove from the refrigerator 1 hour before baking.
• Preheat an oven to 350°F (180°C). Bake until the rolls are golden brown, about 30 minutes. Transfer to a wire rack and let cool in the pan for 15 minutes.
• Meanwhile, make the icing. Sift the confectioners’ sugar into a bowl and add the cream cheese, butter, vanilla and orange zest. Using a handheld mixer on low speed, beat the mixture until crumbly. Gradually beat in enough of the milk to make a thick but pourable icing. Pour the icing over the warm rolls, and then spread it out evenly using an offset spatula. (This makes a thick layer of icing, so use less, if you wish.) Let cool for 15 minutes. Serve warm or at room temperature. Makes 8 rolls.
• Adapted from Williams-Sonoma <i>Breakfast Comforts</i>, by Rick Rodgers (Weldon Owen, 2010)