Sticky Buns
Hello Fellow Foodies!
I got my new Bon Appetit Magazine the other day. Some months I try lots of recipes and ideas in an issue, and some months I just put the magazine in the recycle pile and forget about it. This is a "try a few recipes" issue.
The first recipe I have tried-the Sticky Buns-I made yesterday. How could resist?!? STICKY BUNS are one of my favirote naughty breakfast foods!!!!
Although it was a bit time consuming, and there were a LOT of steps to get to the final product, the end results were very, very good. I might make the sticky buns again for a special brunch, or when guests are over for an extended visit.
I will admit here that I ALTERED THE RECIPE A LITTLE TO MAKE IT MORE USER FRIENDLY. If you want the original, just pick up this month's issue of BA. Here is how it went...
Sticky Bun from Bon Appetit:
Have 3 stick of butter on the counter over night to 24 hours, before beginning.
First you need to make a sweet, Sally Lund, style dough. You need:
2/3 cup whole milk (I used skim without a problem)
5 Tbs. sugar
1 3/4 tsp. active dry yeast (one 1/4 oz. packet)
2 large eggs at room temp
2 3/4 cups All Purpose flour
1 tsp. kosher salt
1 stick butter (that you have left on the counter overnight) cut into 8 pieces
pan spray
Heat the milk in the microwave to 110-115F. Stir in 1 Tbs of the sugar and the yeast. Whisk gently to dissolve the yeast. Allow the milk mix to stand for 5 minutes until the yeast becomes frothy. Whisk in the eggs.
Combine the rest of the sugar, flour, and salt in the bowl of a stand mixer with the dough hook attachment, or in the food processor with the blade attached. turn on the machine and add the liquid. Once you have a soft, sticky dough (you may need to add a little more milk), add the butter one piece at a time allowing the butter to fully disappear before adding the then next piece. This will take about 10 minutes (5 in the food processor).
Spray a large bowl with Pam. Scrape the dough into the bowl, and spray a little Pam over the dough. Cover it with plastic wrap and place in the fridge 2-24 hours.
Topping
1 3/4 cups chopped toasted pecans, walnuts, almonds, etc...
1 stick of the butter you left on the counter
3/4 cup brown sugar
3/4 cup heavy cream
1/3 cup honey (or 100% pure maple syrup-DON'T USE THE FAKE STUFF!!!!!)
1/4 tsp. Kosher salt
Melt the butter in a small heavy saucepan. stir in the brown sugar, cream, salt, and honey. Bring to a boil, reduce the heat and simmer 4 minutes until you have a thick syrupy caramel. Spray a 9inch cake pan with Pam. Pour one cup of the caramel into the oiled cake pan. Sprinkle 1/2 cup of the nuts into the caramel in the pan. set aside.
Filling
1 stick of the butter that you left out overnight
1/2 cup brown sugar
3/4 tsp. cinnamon
1/4 cup nutmeg
1/8 tsp. kosher salt
Beat in a stand mixer with the paddle attachment, or in your food processor, until you have a smooth, even, fluffy mixture.
On a lightly floured surface-roll out your sweet dough to a 12x16 rectangle. Evenly spread the filling onto the dough leaving about a one inch boarder on the long sides of the dough clean. Sprinkle the dough with 1/2 cup of nuts. Pour remaining nuts into the remaining caramel, and set it aside. Roll up your dough sheet starting from one long edge. You can get the step by step photos for this from the BA webpage at: http://www.bonappetit.com/recipes/slideshows/2012/04/how-to-make-sticky-buns#slide=1 Once that is done, cut the dough into 9 round pieces. Place them in the caramel prepped pan. Cover with plastic wrap and allow to rise for 1 hour.
Bake at 350F for 25 minutes, turn the pan 180 degrees, and bake at 350F for 25 minutes more. Remove from the oven and allow to cool for about 5 minutes. Pout the remaining caramel/nut mix over the buns, spread out a little to coat them evenly.
Allow to cool 10-30 minutes more and serve fresh from the pan!
Yes this one takes a good bit of time to prepare, but if you do make these, I guarentee you, you will be the most popular person in the house!
I got my new Bon Appetit Magazine the other day. Some months I try lots of recipes and ideas in an issue, and some months I just put the magazine in the recycle pile and forget about it. This is a "try a few recipes" issue.
The first recipe I have tried-the Sticky Buns-I made yesterday. How could resist?!? STICKY BUNS are one of my favirote naughty breakfast foods!!!!
Although it was a bit time consuming, and there were a LOT of steps to get to the final product, the end results were very, very good. I might make the sticky buns again for a special brunch, or when guests are over for an extended visit.
I will admit here that I ALTERED THE RECIPE A LITTLE TO MAKE IT MORE USER FRIENDLY. If you want the original, just pick up this month's issue of BA. Here is how it went...
Sticky Bun from Bon Appetit:
Have 3 stick of butter on the counter over night to 24 hours, before beginning.
First you need to make a sweet, Sally Lund, style dough. You need:
2/3 cup whole milk (I used skim without a problem)
5 Tbs. sugar
1 3/4 tsp. active dry yeast (one 1/4 oz. packet)
2 large eggs at room temp
2 3/4 cups All Purpose flour
1 tsp. kosher salt
1 stick butter (that you have left on the counter overnight) cut into 8 pieces
pan spray
Heat the milk in the microwave to 110-115F. Stir in 1 Tbs of the sugar and the yeast. Whisk gently to dissolve the yeast. Allow the milk mix to stand for 5 minutes until the yeast becomes frothy. Whisk in the eggs.
Spray a large bowl with Pam. Scrape the dough into the bowl, and spray a little Pam over the dough. Cover it with plastic wrap and place in the fridge 2-24 hours.
Topping
1 3/4 cups chopped toasted pecans, walnuts, almonds, etc...
1 stick of the butter you left on the counter
3/4 cup brown sugar
3/4 cup heavy cream
1/3 cup honey (or 100% pure maple syrup-DON'T USE THE FAKE STUFF!!!!!)
1/4 tsp. Kosher salt
Melt the butter in a small heavy saucepan. stir in the brown sugar, cream, salt, and honey. Bring to a boil, reduce the heat and simmer 4 minutes until you have a thick syrupy caramel. Spray a 9inch cake pan with Pam. Pour one cup of the caramel into the oiled cake pan. Sprinkle 1/2 cup of the nuts into the caramel in the pan. set aside.
Filling
1 stick of the butter that you left out overnight
1/2 cup brown sugar
3/4 tsp. cinnamon
1/4 cup nutmeg
1/8 tsp. kosher salt
Beat in a stand mixer with the paddle attachment, or in your food processor, until you have a smooth, even, fluffy mixture.
On a lightly floured surface-roll out your sweet dough to a 12x16 rectangle. Evenly spread the filling onto the dough leaving about a one inch boarder on the long sides of the dough clean. Sprinkle the dough with 1/2 cup of nuts. Pour remaining nuts into the remaining caramel, and set it aside. Roll up your dough sheet starting from one long edge. You can get the step by step photos for this from the BA webpage at: http://www.bonappetit.com/recipes/slideshows/2012/04/how-to-make-sticky-buns#slide=1 Once that is done, cut the dough into 9 round pieces. Place them in the caramel prepped pan. Cover with plastic wrap and allow to rise for 1 hour.
Bake at 350F for 25 minutes, turn the pan 180 degrees, and bake at 350F for 25 minutes more. Remove from the oven and allow to cool for about 5 minutes. Pout the remaining caramel/nut mix over the buns, spread out a little to coat them evenly.
Allow to cool 10-30 minutes more and serve fresh from the pan!
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