Bayou Bakery Scrap Dough-Nut Buns

Name: Bayou Bakery Scrap Dough-Nut Buns
Ingredients: For the dough; 5 1/2 tablespoons (about 3 ounces) whole milk; 3/4 cup whole or low-fat buttermilk; 2 teaspoons active dry yeast; 1 1/4 tablespoons sugar; 1 1/4 cups bread flour, plus extra for the work surface; 1/4 teaspoon baking soda; 1/8 teaspoon kosher salt; For the filling; 6 tablespoons (3 ounces) unsalted butter, at room temperature; 6 tablespoons (3 ounces) light brown sugar; 2 teaspoons all-purpose flour; 1 1/2 teaspoons ground cinnamon; For the glaze; 1/2 cup Steen's 100 percent Pure Cane syrup (see headnote); 2 tablespoons bourbon, preferably Maker's Mark; 1/4 cup crushed pecans, for sprinkling

Bayou Bakery Scrap Dough-Nut Buns was pinched from <a href="http://www.heraldextra.com/momclick/recipes/ways-to-get-creative-with-leftover-doughnuts-as-if/article_ede55be6-e8bd-11e2-889a-001a4bcf887a.html" target="_blank">www.heraldextra.com.</a>

INGREDIENTS

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For the dough

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5 1/2 tablespoons (about 3 ounces) whole milk

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3/4 cup whole or low-fat buttermilk

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2 teaspoons active dry yeast

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1 1/4 tablespoons sugar

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1 1/4 cups bread flour, plus extra for the work surface

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1/4 teaspoon baking soda

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1/8 teaspoon kosher salt

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For the filling

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6 tablespoons (3 ounces) unsalted butter, at room temperature

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6 tablespoons (3 ounces) light brown sugar

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2 teaspoons all-purpose flour

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1 1/2 teaspoons ground cinnamon

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For the glaze

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1/2 cup Steen's 100 percent Pure Cane syrup (see headnote)

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2 tablespoons bourbon, preferably Maker's Mark

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1/4 cup crushed pecans, for sprinkling

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