Spiced Sweet Dough (Base for Brown Sugar-Pecan Sticky Buns) Bon

This was published in Bon Appetit - It is the base for Brown Sugar-Pecan Sticky Buns and has many alternative uses. Note: should be made 1 day ahead to allow proper rising/etc. Read More http://www.bonappetit.com/recipes/2009/12/spiced_sweet_dough#ixzz1tSSc1i2q

• Ready In: 24 hrs
• Serves: 25

Ingredients

• 1  cup  warm  whole milk (105Ã F to 115Ã F)
• 1⁄2 ounce active dry yeast (2 envelopes)
• 1⁄4 teaspoon sugar
• 2⁄3 cup sugar
• 1 1⁄2 teaspoons  orange peel, finely grated
• 3 3⁄4 cups all-purpose flour
• 2  teaspoons ground cinnamon
• 1 1⁄4 teaspoons salt
• 1  teaspoon ground ginger
• 1  large egg
• 1  large  egg yolk
• 1⁄2 cup unsalted butter, room temperature

Directions

1. Stir milk, yeast, and 1/4 teaspoon sugar in small bowl. Let stand until mixture bubbles, about 6 minutes. Stir again.
2. Mix remaining 2/3 cup sugar and orange peel in medium bowl.
3. Add flour, cinnamon, salt, and ginger to bowl of heavy-duty stand mixer fitted with paddle attachment; mix on low speed. Add yeast mixture; mix on medium-low speed until dry shaggy mass forms, scraping down bowl occasionally, about 2 minutes. Add egg and egg yolk; beat on medium speed until well blended. Add sugar mixture; beat until moist soft dough that resembles thick batter forms, about 3 minutes.
4. Add butter by 1 1/2 tablespoonfuls; beat on medium-low speed until almost incorporated before adding more, about 2 minutes (dough will be sticky). Beat dough on medium-high 2 minutes longer. Let dough rest in bowl 10 minutes (dough will become less sticky).
5. Scrape dough out onto work surface; gather together. Place in large buttered bowl. Cover with plastic wrap; let rise at room temperature until almost doubled, about 2 hours. Punch dough down; cover with plastic wrap and chill overnight.