Wednesday, January 22, 2014

Ultimate Sticky Buns!














If you're currently unemployed, like yours truly, these sticky buns are your best friends for a few reasons...
  1. You've gone to the gym, actually made the bed, and put the dishes in the dishwasher. these buns are a labor of love...what else are you going to do now?
  2. There's about 1/2 stick of butter in each roll, so you know they'll make you happy.
  3. Let's be real. You've got time to go to the gym tomorrow and work off 1/2 stick of butter. 
 These are a fun weekend project. Start them on Saturday afternoon, bake them up Sunday morning to enjoy with your coffee.

This recipe comes from Bon Appetit.

Here's what you need:

Dough

  • 2/3 cup whole milk
  • 5 tablespoons sugar, divided
  • 1 3/4 teaspoons active dry yeast (from one 1/4-ounce envelope)
  • 2 large eggs, room temperature
  • 2 3/4 cups unbleached all-purpose flour
  • 1 teaspoon kosher salt
  • 1/2 cup (1 stick) unsalted butter, cut into 1-inch pieces, room temperature, plus 1/2 tablespoon, melted

Topping

  • 1 3/4 cups chopped pecanst(about 8 ounces)
  • 1/2 cup (1 stick) unsalted butter
  • 3/4 cup (packed) dark brown sugar
  • 3/4 cup heavy cream
  • 1/3 cup honey
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon finely grated orange zest (optional)

Buns

  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/2 cup (packed) dark brown sugar
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/8 teaspoon kosher salt
  • All-purpose flour (for dusting)
  • 1 large egg
  • Coarse sea salt (such as Maldon)
 
Here's what you do: 
 

Dough

Heat milk in a small saucepan over medium heat or in a microwave until an instant-read thermometer registers 110°–115°. Transfer milk to a 2-cup measuring cup; stir in 1 Tbsp. sugar. Sprinkle yeast over milk and whisk to blend. Let sit until yeast is foamy, about 5 minutes. Add eggs; whisk until smooth. 
 
Combine remaining 4 Tbsp. sugar, flour, and salt in the bowl of a stand mixer fitted with a dough hook. Add milk mixture. With mixer running, add 1/2 cup room-temperature butter, 1 piece at a time, blending well between additions. Mix on medium speed for 1 minute. Knead on medium-high speed until dough is soft and silky, about 5 minutes. 
 
 

 
 
 
 
 
 
 
 
 
 
 
Brush a medium bowl with some melted butter; place dough in bowl. Brush top of dough with remaining melted butter; cover with plastic wrap. DO AHEAD: Can be made 1 day ahead. Cover with plastic; chill.

Let dough rise in a warm, draft-free area until doubled in size, 1–1 1/2 hours (or 2–2 1/2 hours if dough has been refrigerated).

Chill dough for 2 hours.

 

 

 

 

 

 

 

 

 

 

 

Topping


Preheat oven to 350°. Spread out nuts on a rimmed baking sheet. Toast until fragrant and slightly darkened, 10–12 minutes. Let cool completely. Set 1 1/4 cups nuts aside for buns. 
 

 
 
 
 
 
 
 
 
 
 
 
 
Melt butter in a small heavy saucepan over medium heat. Stir in brown sugar, cream, honey, salt, and orange zest, if using. Bring to a boil, reduce heat to medium, and simmer until glaze is golden brown and glossy, 3–4 minutes. Pour 1 cup of glaze into baking pan, tilting to coat bottom and sides. Set aside remaining glaze. Sprinkle 1/2 cup toasted pecans over bottom of baking pan and let cool.

Buns


Using an electric mixer on medium speed, beat butter, sugar, cinnamon, nutmeg, and kosher salt in a medium bowl until light and fluffy, 2–3 minutes. Set filling aside. 
 
 

 
 
 
 
 
 
 
 
 
 
 
Punch down dough; transfer to a floured work surface. Lightly dust top with flour. 
 
Then click here for a guide on how to roll up your buns with filling and 3/4 c. pecans. These can be made ahead of time. Cover and chill buns and remaining glaze separately. Store remaining pecans airtight at room temp.


 
 
 
 
 
 
 
 
 
 
 
 
 Loosely cover pan with plastic wrap or a kitchen towel. Let buns rise in a warm, draft-free area until doubled in size, 45 minutes to 1 hour, or 1 1/2–2 hours if dough has been chilled overnight. 
 

 
 
 
 
 
 
 
 
 
 
 
 
Arrange a rack in middle of oven; preheat to 350°. Whisk egg with 1/2 tsp. water in a small bowl. Brush tops of buns with egg wash. Bake, rotating pan halfway through and tenting with foil if browning too quickly, until buns are golden brown, filling is bubbling, and an instant-read thermometer inserted into center of buns registers 185°, about 50 minutes. Let cool for 5 minutes. Spoon remaining glaze over. Sprinkle 1/2 cup pecans over. Let cool in pan on a wire rack.
 
Lightly sprinkle sea salt over. Serve buns warm or at room temperature.


 
 
 
 
 
 
 
 
 
 
 
 
These killers have about 56g of fat PER bun. So please, handle with care. And then take your love handles to the gym.

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