Amy Scherber's Pecan Sticky Buns
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Amy Scherber's Pecan Sticky Buns
  Buns    Bread    Dessert    Pecans  
Last updated 6/12/2012 1:03:51 AM. Recipe ID 28030. Report a problem with this recipe.
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      Title: Amy scherber's pecan sticky buns
 Categories: Bread, Dessert
      Yield: 9 Large buns
 
  2 1/4 ts Active dry yeast
    1/4 c  (2 ounces) very warm water
           (105 to 115 degrees F)
  5 1/3 c  (24 ounces) unbleached
           All-purpose flour
  2 1/4 ts Kosher salt
      2 c  (16 ounces) warm water (90
           Degrees F)
      9 tb (4 1/2 ounces) unsalted
           Butter
    1/2 c  Plus 1 tablespoon(5 ounces)
           Dark brown sugar, firmly
           Packed
      4 tb (2 ounces)unsalted butter,
           Softened
    2/3 c  Plus 1 tablespoon (2 3/4
           Ounces) pecan pieces
           Toasted
    1/3 c  Plus 1 tablespoon (2 1/2
           Ounces) granulated sugar
      1 ts Cinnamon
 
  Equipment: One 9-inch square baking pan, preferably non-stick,
  buttered on sides only; one sheet pan, lined with aluminum foil
  
  Place the yeast and warm water in a small bowl and stir with a fork to
  dissolve the yeast. Allow it to stand for about 3 minutes. Mix the
  flour and salt together in a large bowl. Add the warm water and the
  yeast mixture and stir with your fingers to moisten the flour,
  scraping the sides of the bowl and folding the dough over itself
  until it gathers into a shaggy mass.
  
  Move the dough to a lightly floured surface and knead it by hand for 5
  minutes. This is a soft, moist dough. If the dough seems too stiff
  and hard to knead, add extra warm water 1 tablespoon at a time until
  you get a nice malleable dough. Gently shape the dough into a loose
  ball, cover it with plastic, and let it rest on the table for 20
  minutes. (This rest period is the autolyse.)
  
  Gently knead the dough on the lightly floured surface for 1to 2 more
  minutes, or until it becomes smooth, supple, and elastic but not too
  firm. The texture of the dough should be soft but springy. Shape the
  dough into a loose ball, place it in a lightly oiled bowl, and turn
  to coat the top with oil. Cover it tightly with plastic wrap and let
  it rise at room temperature (75 to 77 degrees F)until it has doubled
  in volume, about 1 1/2 to 2 hours
  
  While the dough is rising; in a small saucepan, heat the 9 tablespoons
  butter and the dark brown sugar over low heat, stirring occasionally,
  until the butter has melted and the sugar is completely moistened (it
  won't be dissolved), then whisk until the mixture looks silky and a
  little lighter in color. Use 1 tablespoon softened butter to grease
  the sides of a 9-inch square pan, then pour in the caramel, tilting
  the pan slightly so the mixture spreads evenly over the bottom of the
  pan. Sprinkle the toasted pecans over the warm caramel and press them
  down slightly. Put the pan in the refrigerator to cool the caramel;
  be the pan's on a level surface. Put the granulated sugar and
  cinnamon in a small bowl and stir until evenly mixed. Set aside.
  
  When the dough has doubled, gently pour it out of the bowl onto the
  floured work surface. Flatten the dough and stretch it with your
  fingers to form a 13 by 10-inch rectangle, with a long side facing
  you. Work gently so you don't tear the dough surface. The dough
  should stretch easily at this point, but if it resists, let it rest
  for 5 minutes and resume stretching. Check to be sure the dough isn't
  sticking to the work surface; flour the table again, if necessary.
  
  Spread 3 tablespoons of the softened butter evenly over the the dough,
  leaving a 1/2-inch strip unbuttered along the top edge. Sprinkle the
  cinnamon/sugar mixture generously and evenly over the butter, again
  leaving the top 1/2-inch of the rectangle bare. Starting with the
  bottom edge, roll up the dough jelly-roll fashion into a long log. If
  the dough sticks to the table as you're rolling, use a dough scraper
  to loosen it gently. Pinch gently but firmly along the seam to seal
  it. If necessary, gently shape the roll so it is a nice uniform log.
  
  Take the caramel-lined pan out of the refrigerator. Cut the log of
  dough into 9 equal pieces. (It's easiest to mark the roll first to
  show where you're going to make the cuts--a slight indentation with
  the knife edge will do--then use a sharp serrated knife to cut
  completely through the dough.) Lay the pieces cut side down on top of
  the caramel. Don't worry if it's a tight fit. Let rise, uncovered, at
  room temperature until the dough has almost doubled, about 1 to 1 1/4
  hours. The rolls should fill the pan and extend 1/2 to 3/4-inch above
  it. In the meantime, position a rack in the center of the oven and
  preheat the oven to 375 degrees F. Put the pan of sticky buns on a
  foil-lined baking sheet and place it in the oven. Bake for 10
  minutes, then reduce the oven temperature to 350 degrees F and bake
  for 30 to 40 minutes longer, until the tops of the buns are golden
  brown and crusty. It's important to bake the buns long enough so the
  dough is cooked all the way through and the caramel topping develops
  properly. Set the pan of buns on a rack to cool for 5 minutes. Then
  quickly but carefully turn the pan upsidedown and release the sticky
  buns onto a large flat heatproof plate. Immediately scrape out any
  caramel remaining and spread it on top of the buns, filling in any
  bare spots. Let them cool until just warm before serving. 




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Recipe ID 28030 (Apr 03, 2005)

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