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10 servings
50 min active time
10 h total time
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Original
20 oz | |
1 room temperature | |
4 room temperature | |
2 oz | |
3 oz melted | |
6 fluid oz room temperature | |
2 1⁄4 tsp | |
1 1⁄4 tsp |
4 oz | |
4 oz | |
1 tsp finely chopped | |
3 oz |
1 1⁄2 oz | |
2 tsp finely chopped |
Amount per serving
Daily %
Calories
511
26%
Total Fat
23 g
30%
Cholesterol
148 mg
49%
Sodium
345 mg
15%
Total Carbohydrates
68 g
25%
Fiber
2.4 g
8%
Total Sugar
23 g
Proteins
10 g
20%
Calcium
71 mg
5%
Iron
1.2 mg
7%
Potassium
226 mg
5%
Vitamin D
0.49 mcg
2%
Daily % are based on a 2000-calorie diet. Your daily values may be higher or lower depending on your needs (guideline from FDA).
Disclaimer: The nutrition depends on the products you use, as there can be large variations between products. This information may be incomplete/inaccurate, as we may not have accurate data for some ingredients.
- 1For 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, place in an oven that is turned off, fill a shallow pan with hot water and set on the rack below the bread, let proof till at least double in volume, 2 to 2 1/2 hours.
- 2For the topping: 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 a 10-inch bundt pans and set aside. Cover and store the other half of the topping in the refrigerator until the next morning.
- 3For the coating: place the melted butter and rosemary for the coating in a medium shallow bowl and stir to combine.
- 4Once the dough has risen, turn out onto a lightly floured surface. Portion the dough into 1-ounce pieces; roll each piece into a ball. Roll the balls in the melted butter and rosemary and place in the bundt pan. Cover with plastic wrap and place in the refrigerator overnight
- 5The next day, remove bundt pan from the refrigerator and place in an oven that is turned off, fill a shallow pan with hot water and set on the rack below the bread, let proof till slightly puffy, about 50mins. Remove from oven. Place the remaining topping in a small saucepan and set over medium heat. Reheat until the mixture is pourable, approximately 5 minutes.
- 6Preheat oven to 350 degrees. Bake for 20min, pour the remaining topping over the bread, bake for another 15min, or till internal temp reach 190. Cool for 5 minutes, then invert onto a platter. Serve immediately.
Published by Jing Huang