These are a little bit of work, but oh are they ever worth it! They are very ooey, gooey, buttery and absolutely delicious.
Breakfast Sticky Buns
Sweet Dough:
1 envelope active dry yeast
¼ cup honey
½ cup warm water (105-115º F)
1 large egg, well beaten
½ t salt
2½ cups all-purpose flour
¼ cup + 1 t unsalted butter
1 T unsalted butter, melted
Topping:
½ cup packed dark-brown sugar
½ cup light corn syrup
6 T unsalted butter, cut in bits
3 T honey
¾ cup chopped pecans
Filling:
2 T unsalted butter, melted
¼ cup granulated sugar
2 t ground cinnamon
Dough: In bowl, dissolve yeast and 1 t honey in the warm water. Let stand until foamy, 10 minutes. By hand, beat in remaining honey, the egg, salt, 2 cups flour, ¼ cup butter, until smooth, 2 minutes. Stir in remaining flour until soft dough forms. Knead on floured surface 2 minutes, until smooth. Form ball. Butter bowl with 1 t butter; put dough in bowl; turn to coat. Cover with plastic. Let rise 1½ to 2 hours, until doubled. Brush 13x9x2-in.baking pan with the melted butter.
Topping: In saucepan, heat sugar, syrup, butter, and stirring until smooth. Remove from heat; add honey, nuts. Pour in prepared pan to coat bottom.
Filling: Punch down dough; on floured surface, roll into 20x12-in. rectangle. Brush with butter; sprinkle with sugar mixture. Roll up from long side. Cut into 20 – 1 inch slices. Arrange slices in pan, evenly spaced. Cover. Let rise until doubled, about 1 hour. 4. Preheat oven to 350º F. Bake 30 minutes, until golden brown. Cool in pan 1 minute. Invert platter over pan; turn out buns onto platter. When lukewarm, pull apart into individual buns.
Breakfast Sticky Buns
Sweet Dough:
1 envelope active dry yeast
¼ cup honey
½ cup warm water (105-115º F)
1 large egg, well beaten
½ t salt
2½ cups all-purpose flour
¼ cup + 1 t unsalted butter
1 T unsalted butter, melted
Topping:
½ cup packed dark-brown sugar
½ cup light corn syrup
6 T unsalted butter, cut in bits
3 T honey
¾ cup chopped pecans
Filling:
2 T unsalted butter, melted
¼ cup granulated sugar
2 t ground cinnamon
Dough: In bowl, dissolve yeast and 1 t honey in the warm water. Let stand until foamy, 10 minutes. By hand, beat in remaining honey, the egg, salt, 2 cups flour, ¼ cup butter, until smooth, 2 minutes. Stir in remaining flour until soft dough forms. Knead on floured surface 2 minutes, until smooth. Form ball. Butter bowl with 1 t butter; put dough in bowl; turn to coat. Cover with plastic. Let rise 1½ to 2 hours, until doubled. Brush 13x9x2-in.baking pan with the melted butter.
Topping: In saucepan, heat sugar, syrup, butter, and stirring until smooth. Remove from heat; add honey, nuts. Pour in prepared pan to coat bottom.
Filling: Punch down dough; on floured surface, roll into 20x12-in. rectangle. Brush with butter; sprinkle with sugar mixture. Roll up from long side. Cut into 20 – 1 inch slices. Arrange slices in pan, evenly spaced. Cover. Let rise until doubled, about 1 hour. 4. Preheat oven to 350º F. Bake 30 minutes, until golden brown. Cool in pan 1 minute. Invert platter over pan; turn out buns onto platter. When lukewarm, pull apart into individual buns.
No comments:
Post a Comment