Amy Scherber's Pecan Sticky Buns
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Amy Scherber's Pecan Sticky Buns
  Buns    Cheese    Vegetables    Vegetarian    Pecans    Appetizers  
Last updated 6/12/2012 1:03:51 AM. Recipe ID 28031. Report a problem with this recipe.
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      Title: Amy scherber's pecan sticky buns
      Yield: 9 Servings
  2 1/4 ts Active dry yeast
      2 oz Very warm water; (115F)
     24 oz Unbleached all-purpose flour
  2 1/4 ts Kosher salt
     16 oz Warm water; (90F)
  4 1/2 oz Unsalted butter
      5 oz Dark brown sugar; firmly
      2 oz Unsalted butter; softened
    1/2 c  Plus 1 tbsp pecan pieces;
  2 1/2 oz 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 upside
  down and release the sticky buns onto a large flat heatproof plate.
  Immediately scrape out any hot caramel remaining in the bottom of the
  pan and spread it on the tops of the buns, filling in any bare spots.
  Let them cool until just warm before serving. (Clean the pan by
  soaking it in very hot water to dissolve the caramel.) Store any
  leftovers covered in plastic wrap at room temperature.

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Recipe ID 28031 (Apr 03, 2005)

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