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1 cup whole milk
4 tbsp. unsalted butter, softened
1/3 cup granulated sugar
1 tsp. salt
2 large eggs
3 1/3 cups all-purposed flour, plus more for kneading
2 1/2 tsp. instant yeast
1/2 cup all-purpose flour
1/2 cup packed dark brown sugar
1/4 cup granulated sugar
2 tsp. cinnamon
1/4 tsp. salt
8 tbsp. unsalted butter, softened, divided
1 large, ripe pear, peeled, cored, and finely chopped
pear infused caramel:
2/3 cup packed dark brown sugar
3 tbsp. cornstarch
2 cups pear nectar
6 tbsp. heavy cream
3 tbsp. unsalted butter
1/4 tsp. coarse sea sal
In a 4-cup measuring cup, combine the milk, butter, sugar, and salt. Microwave on high for 1 minute, or until warm. Whisk in the eggs.
Place the flour and yeast in the bowl of a stand mixer fitted with a paddle attachment. Add the liquid ingredients. Mix on low speed, stopping to scrape down the sides of the bowl from time to time, until the dough forms a soft mass and starts to pull away from the sides of the bowl (about 5 to 6 minutes).
Remove the paddle attachment and switch to the dough hook. With the mixer on low, knead the dough with the dough hook. Sprinkle the dough with a tablespoon of flour, if necessary to keep it from sticking to the sides of the bowl. Continue to add 1 tablespoon of flour when necessary. When the dough is smooth, not sticky, and springs back when you press it with your finger, you’ve kneaded it enough (about 4 to 6 minutes). Place the dough in a large oiled mixing bowl, cover with a tea towel, and let rise in a warm place for 45 to 60 minutes, or until it has almost doubled in size.
**Alternatively, I often like finishing the kneading by hand. Turn our the dough onto a clean, lightly floured surface and knead with you hands until the dough is smooth and not sticky.
Once doubled in size, transfer the dough to a floured surface. Roll the dough out to a 10 by 12-inch rectangle.
cinnamon-spiced pear filling:
For the dutch oven sauce, spread 4 tablespoons soften butter into the bottom of the dutch oven.
Combine the flour, sugars, cinnamon, and salt in a medium bowl. Work in the butter with your fingers until the mixture forms crumbs. Spread the filling over the dough and top with chopped pears. Pat the filling into the dough. Slice the dough in to 1.5″ strips.
Tightly roll the first strip. Once finished, pinch the ends and place the rolled strip onto the next row, slightly overlapping the end point. Continue to roll the second strip over the first. Pinch the end and continue until the large roll is the size of your dutch oven. (You may have some left overs, depending on the size of your dutch oven, to make a few individual rolls).
Carefully, place your large roll in the dutch oven. Preheat your oven to 350F. Bake for you 45 to 60 minutes, or until internal temperature reaches approximately 180F.
**note: you do not need to do a second rise on this large roll!
pear infused caramel:
Whisk the brown sugar and cornstarch together in a large saucepan. Press out any lumps with your fingers. Stir in the pear nectar and cook over medium-high heat, whisking constantly, until large bubbles form around the perimeter of the pan and the sauce starts to thicken (about 10 to 12 minutes).
Remove from heat and whisk in the cream, butter, and salt until the butter melts. Drizzle over the roll!
Recipe by 27th and Olive. See recipe here.