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Heat milk over low heat until temperature reaches 110°F. Combine sugar and yeast in bowl and pour milk over the top. Let stand until foamy, about 3 to5 minutes. Add eggs to the milk mixture and whisk. Place the milk/egg mixture into the bowl of a stand mixer fitted with the dough hook attachment. Add flour, sugar and salt and process on slow speed. With mixer running, add butter, one tablespoon at a time blending well between additions. Mix on medium speed until fully incorporated and then knead on medium high speed until dough is soft and silky. Brush a medium bowl with the Fustini’s Meyer Lemon Olive Oil and place dough inside, turning to coat. Cover with plastic wrap and set in warm draft free area until doubled in size. Chill dough for a minimum of 2 hours.
Melt butter with Fustini’s Blood Orange Olive Oil in sauce pan. Add Fustini’s Cherry Balsamic Vinegar, honey, cream and salt and bring to a boil.; Reduce heat to medium and simmer until glaze is glossy.
Fit a stand mixer with the paddle attachment. Cream together butter, sugar, cinnamon, nutmeg and salt. Punch down dough and place on floured work surface. Dust top with flour and roll dough out to ½ inch thick by 18 inches wide and 10 inches deep. Spread butter mixture in thick layer over dough. Sprinkle half of the pecans and all of the cherries over butter. Roll dough up to make a long log. Cut the log crosswise to make buns of approximately 2 inches. Pour half of the glaze mixture into the bottom of a baking pan. Place buns on top of the topping mixture and cover loosely with plastic wrap. Let rise until doubled in size.
Preheat oven to 350°F. Whisk egg and Fustini’s Cherry Balsamic Vinegar together and brush tops of buns. Bake until golden brown and cooked through, 40 to 45 minutes. Remove from oven and pour the other half of the topping mixture over the top of the buns. Then sprinkle the rest of the pecans over top. Let cool slightly and serve.
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