Makes 12 large buns

INGREDIENTS

  • for dough
  • 1 2/3 cups warm milk (105°f)
  • 4 1/2 teaspoons active dry yeast
  • (2 packages, 1/4 ounces each)
  • 3 tablespoons granulated sugar
  • 1 stick unsalted butter, softened
  • 2 large eggs
  • 1 tablespoon salt
  • 6‚ cups all-purpose flour
  • for walnut filling
  • 1 cup walnuts (4 oz), finely chopped
  • 3/4 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 tablespoon cinnamon
  • 3 tablespoons unsalted butter, melted
  • 2 cups golden raisins
    for glaze
  • 2 oz cream cheese, softened
  • 2 1/2 cups confectioners sugar, sifted
  • 3 tablespoons fresh orange juice
  • 1/2 teaspoon vanilla

  • DIRECTIONS

    Make dough:
    Mix milk, yeast, and sugar in a standing electric mixer fitted with whisk attachment until combined well. Let stand until foamy, about 5 minutes.


    Add butter, eggs, salt, and 3 cups flour and beat until smooth. Fit mixer with dough-hook attachment and, with mixer on medium-high speed, gradually knead in remaining 3 1/2 cups flour, occasionally scraping down side of bowl with a rubber spatula, until dough is smooth and elastic, about 6 minutes.


    Transfer dough to a large oiled bowl, turning to coat, and cover with plastic wrap. Let dough rise in a warm place until almost doubled in bulk, about 1 1/2 hours.Make walnut filling while dough is rising:
    Stir together walnuts, sugars, and cinnamon. Shape, fill, and bake buns:
    Punch down dough, then halve it. Pat each piece into a flat rectangle and cover 1 piece with plastic wrap. Roll out remaining dough on a lightly floured surface with a lightly floured rolling pin into a 17- by 13-inch rectangle (about 1/4 inch thick). Brush top with half of melted butter and sprinkle evenly with half of filling and raisins. Roll up, beginning with a short side, to form a 13-inch log and press seam to seal. Cut log crosswise into 6 pieces and arrange, cut sides up, in 2 rows of 3 buns in half of a buttered 13- by 9- by 2-inch metal baking pan. Make 6 more buns in same manner and let buns rise 30 minutes.
    Preheat oven to 350°F.


    Bake buns in middle of oven until golden brown, about 40 to 45 minutes.


    Make glaze while buns bake:
    Beat together glaze ingredients with an electric mixer until smooth.


    Cool buns in pan on a rack 15 minutes, then spoon glaze evenly over warm buns.Cooks’ note:
    • Yes, we mean 1 tablespoon, not 1 teaspoon, of salt for the dough; with 6 1/2 cups of flour, it is needed.