Bacon, Bourbon and Hazelnut Cinnamon Buns
INGREDIENTS
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3/4 cup whole milk, heated to 110 degrees F
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2 1/4 teaspoons (1 packet) active dry yeast
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6 tablespoons (3/4 stick) unsalted butter, at room temperature
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6 tablespoons granulated sugar
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2 tablespoons hazelnut oil
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2 teaspoons vanilla bean paste or 4 teaspoons pure vanilla extract
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4 large egg yolks
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3 1/3 cups unbleached all-purpose flour, plus more as needed
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1 teaspoon kosher salt
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1 1/4 cups blanched hazelnuts
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7 ounces raw bacon (to get 3/4 cup crispy cooked bacon bits)
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6 tablespoons (3/4 stick) unsalted butter
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1 1/4 cups firmly packed dark brown sugar
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1 tablespoon ground cinnamon (preferably Saigon)
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1/2 cup heavy cream, divided
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1 large egg lightly beaten with 1 tablespoon water
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1/2 cup confectioners' sugar
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1 teaspoon vanilla bean paste or 2 teaspoons pure vanilla extract
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2 tablespoons bourbon
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1 teaspoon kosher salt
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