Sticky Buns

Ingredients:

  • 2 1/2 tsp (1 package) active dry yeast
  • 1 1/4 cups lukewarm water (105°F)
  • 1/2 tsp plus 1/4 cup granulated sugar
  • 4 cups all-purpose flour
  • 1/2 tbsp salt
  • 1 tbsp unsalted butter, melted and cooled
  • 1 egg, lightly beaten

For the glaze:

  • 4 tbsp unsalted butter, plus 3 tbsp melted butter
  • 1 1/4 cups firmly packed light brown sugar
  • 1 tbsp molasses
  • Pinch of salt
  • 1/4 tsp vanilla extract
  • 1/4 to 1/3 cup heavy cream
  • 1 generous cup coarsely chopped pecans, lightly toasted

In a small bowl, sprinkle the yeast over 2 tbsp of the water, stir in 1/2 tsp granulated sugar and let stand until foamy, about 5 minutes. In a large bowl, combine the remaining water, sugar and 2 cups of the flour.Using a wooden spoon, beat until smooth.

Add the yeast mixture and beat. Add the salt, melted butter, egg and the remaining 2 cups flour, mix, and then knead until smooth and elastic, 10 to 15 minutes. Transfer to a very large bowl and slip a large plastic bag over the top, tucking the open ends under the bowl and leaving plenty of air space. Refrigerate overnight.

The next day, make the glaze: In a small saucepan over medium heat, melt the 4 tbsp butter and stir in ½ cup of the brown sugar, the molasses and salt until the sugar dissolves, about 3 minutes. Remove from the heat and stir in the vanilla. In a small bowl, stir together the remaining brown sugar and enough cream to form a spreadable mixture.

Generously grease a rimmed baking sheet. Spread the glaze over the pan and scatter about 1 tbsp of the pecans over the top.

On a well-floured work surface, roll the dough out into a 12-by-15-inch rectangle. Generously brush the top with the melted butter. Spread on the sugar-cream mixture and sprinkle with the remaining pecans. Beginning with a long side, roll up the dough and pinch the seam securely closed (seal with water if the dough is not sticky enough). Cut into slices 1 inch thick and arrange, cut sides down, on the prepared baking sheets. Lightly cover with a dampened kitchen towel and let rise until doubled in volume, 45 to 50 minutes.

Bake for 5 minutes at 400°F, then reduce the temperature to 350°F and continue to bake 15 to 20 minutes more, rotating the pans after 10 minutes

Immediately invert the pans onto wire racks. Let stand for 5 minutes to set the caramel, then lift off the pans. Serve warm

From William Sonoma

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