Monday, December 29, 2014

Sticky Buns



This nearly dead blog is being resurrected temporarily in order to share a sticky bun recipe. My father made these when I was a child, not necessarily for Christmas, but around that time. We usually had pecans from Alabama that we had shelled for baking projects. These days, I am regularly gifted with beautiful Alabama pecans, already shelled, sent by my wonderful Aunt Louise.  I was born in Fort Deposit, Alabama, home of Priester's Pecans. They are the best!

STICKY BUNS

The dough
  • 1 cup of some kind of milk. I happened to use almond milk.
  • 3 Tbsp butter
  • 2 teaspoons of instant yeast
  • 1 egg
  • a little salt
  • 2.5 - 3 cups unbleached all purpose flour (you can mix all purpose and whole wheat)

The filling
  • ½  stick of butter
  • ½ c brown sugar
  • 1 Tbsp cinnamon
  • raisins, optional

The glaze
  • 1/2 cup brown sugar
  • 1/2 cup butter
  • 1/2 cup pecans, chopped

Instructions

Mix the dough ingredients in a stand up mixer until the flour is incorporated. If it’s too wet, keep adding flour until the dough stops sticking to the side of the bowl. Then continue to knead with dough hook for a while. If you use instant yeast, there is no need to heat the milk. The yeast will activate no matter what.


Move dough to a greased bowl to rise for at least an hour or overnight (best way).


Rinse your mixing bowl out, coat it with canola or grape seed oil, and add your dough ball back in. Roll around to coat all sides. Cover with plastic wrap and set in a warm place to rise for about 1 hour, or until doubled in size.


While dough is rising, prepare sticky glaze by mixing butter and brown sugar and spreading it in an even layer on the bottom of an 8x8 baking dish. Top with pecans and set aside.


On a lightly floured surface, roll out the dough into a thin rectangle. Brush with 1/4 cup melted butter and top with 1/2 cup brown sugar, cinnamon, and raisins, if using.


Starting at one end, tightly roll up the dough and situate seam side down. Then with a serrated knife, cut the dough into 1.5 - 2 inch sections and position in your 8x8 dish with the glaze layer on the bottom (you should have about 10 rolls). Cover with plastic wrap and set on top of the oven to let it briefly rise again while you preheat oven to 425 degrees.
Once the oven is hot, bake rolls for 25-30 minutes or until slightly golden brown. Let cool for a few minutes, carefully invert and then serve immediately. Some of the glaze will stick to the pan, but you can scrape it out while it's hot and spread it on the sticky buns. This accounts for the blobs of sugar in the photo above.

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