cappuccino rolls w/ 2 glazes

How To Make cappuccino rolls w/ 2 glazes

• 1

  BASIC SWEET DOUGH: Warm 1/2 C water & milk in a saucepan over low heat until a thermometer registers 100 - 110 degrees F. Remove from the heat & sprinkle the yeast on top, then sprinkle with a pinch of the sugar; set aside, undisturbed, until foamy, about 5 minutes. Whisk the melted butter, egg yolk & vanilla into the yeast mixture until combined. In a large bowl, whisk the flour, the remaining sugar, salt & nutmeg. Make a well in the center, then add the yeast mixture & stir with a wooden spoon to make a thick & slightly sticky dough. Turn out onto a floured surface & knead until soft & elastic, about 6 minutes. Shape into a ball. Brush a large bowl with butter. Add the dough, turning to coat lightly with the butter. Cover with plastic wrap & let rise at room temperature until the dough is doubled in size, about 1 hour, 15 minutes. Turn the dough out of the bowl & knead briefly to release excess air; reform into a ball & return to the bowl. Lightly butter a large piece of plastic wrap & lay it directly on the surface of the dough. Cover the bowl tightly with plastic wrap & refrigerate overnight.
• 2

  CAPPUCCINO ROLLS: Put the melted butter in a bowl. Whisk the granulated sugar & espresso powder in another bowl. Butter a 12 C muffin pan. Divide the dough into 12 pieces; roll each piece into an 8" x 9" rope. Dip 1 piece of dough in the butter, letting the excess drip off, then roll in the espresso sugar. Tie the dough into a knot. Place in a muffin cup with one end of the knot facing up. Repeat with the remaining dough. Let rise, uncovered, in a warm place until doubled in size, about 1 hour, 15 minutes. Preheat the oven to 350 degrees F. Bake the knots until puffed & golden brown, about 30 minutes. Transfer to a rack & let cool 10 minutes in the pan.
• 3

  2 GLAZES: Meanwhile, whisk 1 C confectioners' sugar & the espresso powder in a medium bowl; add 1/4 C heavy cream & whisk until smooth, adding more cream if necessary. In a small bowl, whisk the remaining 1/4 C confectioners' sugar with the remaining 2 tbsp cream until smooth. Transfer the white glaze to a resealable plastic bag. Remove the knots from the pan & dip the tops in the espresso glaze; let set 5 minutes. Snip a small corner of the bag with the white glaze & pipe over the knots.
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