1 3/4 cup (430 ml) of whatever you have on hand: nuts, dried fruit, etc.
3/4 cup (180 ml) 35% cream
1/4 teaspoon (1.25 ml) citrus, lime or orange zest
3/4 teaspoon (3.75 ml) cinnamon
1/2 teaspoon (2.5 ml) nutmeg
1/2 teaspoon (2.5 ml) cardamom
Preparation
Heat the milk in a saucepan or in the microwave, the milk must not be hotter than lukewarm 110°F (43°- 45°C). Transfer the milk to a bowl and add the yeast and 1 tablespoon (15 ml) of the sugar mix. Let stand for approximatly 5 minutes, the mixture should be frothy. Add the eggs to this mixture, and mix until the mixture is foamy. In a stand mixer, or in a bowl, mix the flour, 4 tablespoons (60 ml) of sugar, 1 teaspoon (5 ml) of salt. Add the milk-egg-yeast preparation. Once the mixture is homogeneous, add 1/2 cup (125 ml) of butter, one piece at a time. Knead for about 5 minutes on medium speed until the dough is smooth and begins to pull away from the bowl. Cover the bowl with food wrap, a damp cloth or beeswax paper.
Let the dough rise until it doubles in a warm environment (1-1 1/2 hour).
Melt 1/2 cup (125 ml) of butter in a small heavy saucepan over a medium heat. Stir in the rest of the sugar, cream, salt, and zest. Bring to a boil, reduce heat to medium, and simmer until the glaze is golden brown and glossy, for about 3 to 4 minutes. Pour 1 cup (250 ml) of glaze into the baking pan, tilting to coat the bottom and sides. Set aside the remaining glaze. Sprinkle 1/2 cup (125 ml) of nuts/dry fruits over the bottom of the baking pan and let cool.
Using an electric mixer on medium speed, beat butter, sugar, cinnamon, nutmeg, and salt in a medium bowl until light and fluffy (2–3 minutes). Set filling aside.
Roll out dough on a lightly floured working surface into a 12 inches × 16 inches rectangle about 1/4 inch thick. Place the dough on a working surface, so the long side faces you. Spread the cinnamon-sugar mixture over the dough, leaving a 1 inch border on the side opposite you.
Sprinkle 3/4 cup (180 ml) of nuts/dry fruits over the cinnamon-sugar mixture. Beginning with the longest side, roll dough into a log, tightening as you roll, and patting in ends if they begin to taper. Pinch together the seam where the long side meets the roll to seal. Place the log seam side down.
Using a large knife, cut the log crosswise into 12 pieces (lightly flour knife between slices if dough is too sticky). Turn the buns cut side up and gently pat top to flatten slightly. If needed, reshape to form round edges by cupping lightly floured hands around each bun and gently pushing and turning them in a circular motion. Transfer buns to a prepared pan, spacing evenly apart (buns should not touch each other).
Loosely cover pan with plastic wrap or a kitchen towel. Let buns rise in a warm, draft-free area until doubled in size (45 minutes – 1 hour).
Place a rack in the middle of the oven; preheat to 350°F (180°C). Whisk the egg with 1/2 teaspoon (2.5 ml) of water in a small bowl. Brush the tops of buns with egg wash. Bake, rotating pan halfway through and tenting with foil if browning too quickly, until buns are golden brown, filling is bubbling, and an instant-read thermometer inserted into the centre of buns registers 185°F (90°C), for about 50 minutes. Let cool for 5 minutes. Spoon the remaining glaze over. Sprinkle 1/2 cup (125 ml) of nuts/dry fruits over. Let cool in the pan on a wire rack. Lightly sprinkle sea salt over. Serve buns warm or at room temperature.
