Monday, September 1, 2014

Sticky Buns with Pecans

I post this recipe to track it in my blog. I rarely get to enjoy this treat but Andrea from work asked if I had a favorite recipe and this is what I use since I read it in Cooks Illustrated. A bit different from our traditional assembly but worth the bit of extra effort.

Sticky Buns with Pecans
  • 3 large eggs at room temperature
  • 3/4 c. buttermilk at room temperature
  • 1/4 c. granulated sugar
  • 1 1/4 t. table salt
  • 2 1/4 t. instant yeast
  • 4 1/4 c. unbleached all-purpose flour
  • 6 T. unsalted butter, melted and cooled until warm
Caramel Glaze
  • 6 T. unsalted butter
  • 3/4 c. packed light brown sugar
  • 3 T. corn syrup, light or dark
  • 2 T. heavy cream
  • 1 pinch salt
Cinnamon-Sugar Filling
  • 3/4 c. packed light brown sugar
  • 2 t. ground cinnamon
  • 1/4 t. ground cloves
  • 1 pinch salt
  • 1 T. unsalted butter, melted
Pecan Topping
  • 3 T. unsalted butter
  • 1/4 c. packed light brown sugar
  • 3 T. corn syrup
  • 1 pinch salt
  • 1 t. vanilla extract
  • 3/4 c. pecans, toasted in a skillet until fragrant and browned, about 5 minutes, then cooled and coarsely chopped.

  • 1
Dough: Whisk eggs in a standing mixer; add buttermilk. Whisk in sugar, salt, and yeast. Add 2 c. flour and butter; stir with spoon until combined. Add all but 1/4 c. remaining flour and knead with dough hook on low for 5 minutes. Check consistency; knead 5 more minutes. Turn dough onto lightly floured work surface; knead by hand 1 more minute, adding flour 1 T. at a time as necessary. Transfer dough to bowl sprayed with cooking spray. Spray dough lightly with cooking spray; cover bowl and let dough rise until doubled, 2 - 2 1/2 hours.
  • 2
Glaze: Combine all ingredients in small saucepan; cook over medium heat until butter is melted. Pour into nonstick metal 13x9" baking dish. Set aside.
  • 3
Assemble: For filling, combine brown sugar, cinnamon, cloves and salt until mixed; set aside. Turn dough out onto lightly floured work surface. Roll to 16x12“ rectangle. Brush dough w/ a tablespoon melted butter, leaving 1/2” border along top edge; brush side of baking dish w/ butter. Sprinkle filling over dough, leaving 3/4" border along top; smooth and gently press mixture into dough. Beginning w/ long edge, roll dough into taut cylinder, pinching seam to seal. Using serrated knife, slice cylinder into 12 buns. Arrange in prepared baking dish; cover and let rise, about 1 1/2 hours. Place pizza stone in oven and heat to 350°. Bake until golden brown, 25 to 30 minutes. Cool on wire rack 10 minutes; invert onto rimmed baking sheet, scraping any glaze onto buns. Let cool.
  • 4
Topping: Combine butter, brown sugar, corn syrup, and salt in saucepan; simmer and whisk to combine. Off heat, stir in vanilla and pecans. Spoon over center of each sticky bun. Cool 15 to 20 minutes.

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