Ingredients: |
Ingredients: 3 large eggs at room temperature
3/4 cup buttermilk at room temperature
1/4 cup granulated sugar
1 1/4 teaspoons table salt
2 1/4 teaspoons instant yeast
4 1/4 cups unbleached all-purpose flour, plus additional for dusting work surface
6 tablespoons unsalted butter, melted and cooled until warm
Caramel Glaze -
6 tablespoons unsalted butter
3/4 cup packed light brown sugar
3 tablespoons corn syrup , light or dark
2 tablespoons heavy cream
1 pinch table salt
Cinnamon-Sugar Filling -
3/4 cup packed light brown sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1 pinch table salt
1 tablespoon unsalted butter , melted
Pecan Topping (optional) -
3 tablespoons unsalted butter
1/4 cup packed light brown sugar
3 tablespoons corn syrup , light or dark
pinch table salt
1 teaspoon vanilla extract
3/4 cup pecans (3 ounces), toasted in a skillet over medium heat until fragrant and browned,
about 5 minutes, then cooled and coarsely chopped
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Directions: |
Directions:1. For the dough: In bowl of standing mixer, combine 2 c flour, sugar, salt and yeast.
In a separate bowl, whisk eggs to combine; add buttermilk and whisk to combine; add to flour mixture and mix until smooth. Allow to rest 5 minutes, then put dough hook on and start adding flour until dough pulls free from sides and is smooth and not sticky.
2. Lightly spray large bowl or plastic container with nonstick cooking spray. Transfer dough to bowl, spray dough lightly with cooking spray, then cover bowl tightly with plastic wrap and set in warm, draftfree spot until doubled in volume, 2 to 2 1/2 hours.
3. For the glaze: Meanwhile, combine all ingredients for glaze in small saucepan; cook over medium heat, whisking occasionally, until butter is melted and mixture is thoroughly combined and sugar is completely dissolved. Pour mixture into nonstick metal 13- by 9-inch baking dish; using rubber spatula, spread mixture to cover surface of baking dish. Set baking dish aside. (At this point, you can sprinkle toasted pecans on top if you want to skip 'pecan topping' portion of the recipe).
4. To assemble and bake buns: For filling, combine brown sugar, cinnamon, cloves, and salt in small bowl and mix until thoroughly combined, using fingers to break up sugar lumps; set aside. Turn dough out onto lightly floured work
surface. Gently shape dough into rough rectangle with long side nearest you. Lightly flour dough and roll to 16- by 12-inch rectangle. Brush dough with 1 tablespoon melted butter, leaving 1/2-inch border along top edge; with butter remaining on brush, brush sides of baking dish. Sprinkle filling mixture over dough, leaving 3/4-inch border along top edge; smooth filling in even layer with hand, then gently press mixture into dough to adhere. Beginning with long edge nearest you, roll dough into taut cylinder. Firmly pinch seam to seal and roll
cylinder seam-side down. Slice into 12 buns.
5. Arrange buns cut-side down in prepared baking dish; cover tightly with plastic wrap and set in warm, draft-free spot until puffy and pressed against one another, about 1 1/2 hours. Meanwhile, adjust oven rack to lowest position, place pizza stone (if using) on rack, and heat oven to 350 degrees.
6. Place baking pan on pizza stone; bake until golden brown and center of dough registers about 180 degrees on instant-read thermometer, 25 to 30 minutes. Cool on wire rack 10 minutes; invert onto rimmed serving dish. With rubber spatula, scrape any glaze remaining in baking pan onto buns; let cool while making pecan topping.
7. For the topping: Combine butter, brown sugar, corn syrup, and salt in small saucepan and bring to simmer over medium heat, whisking occasionally to thoroughly combine. Off heat, stir in vanilla and pecans until pecans are evenly coated. Spoon heaping tablespoon nuts and topping over center of each sticky bun. Continue to cool until sticky buns are warm, 15 to 20 minutes. Pull apart or use serrated knife to cut apart sticky buns; serve.
STEP BY STEP: Assembling the Sticky Buns
1. Spread hot glaze in baking dish.
2. Sprinkle dough with filling.
3. Roll dough into tight cylinder.
4. Firmly pinch seam to seal.
5. Cut cylinder into 12 buns.
6. Arrange buns in prepared dish.
7. Cover and rise again.
8. Bake; rest 10 minutes; turn onto serving
dish.
9. Add pecan topping if desired. |
This recipe for Sticky Buns with Pecans is from