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STICKY BUNS RECIPE

This is one heck of a sticky buns recipe. Anyone who takes the time to make sticky buns, thinks her/his are the best. In this regard, I'm just like everyone else. That's because this recipe is from Dorie Greenspan's cookbook: Baking - From My House to Yours. Just click on the link to the right and purchase it. You won't regret it.

My sticky buns are made from buttery brioche dough, so right off the bat, you know it is special. The glaze is very sweet, very sugary and very delicious. It's made of brown sugar, butter, honey and lots of pecans - when it is baked, the pecans turn into pralines. What's not to like?

PECAN HONEY STICKY BUNS RECIPE

If you don't want 15 to eat now, you can make fewer and freeze the remaining dough. You'll just need to adjust the quantity of glaze in my sticky buns recipe.

GLAZE
1 cup homemade brown sugar, packed
1 stick (8 TBS) unsalted butter, cut into four pieces
1/4 cup honey
1-1/2 cups pecans, whole or in pieces

FILLING
1/4 cup white sugar
3 TBS homemade brown sugar, packed
1 TBS cinnamon
3 TBS unsalted butter at room temperature

BUNS
1/2 recipe dough for Brioche Bread, chilled and ready to shape. Make the full recipe and cut the dough in half after refrigerating it overnight.

Generously butter a 9x13 inch pan (a Pyrex is best).

TO MAKE THE GLAZE: In a heavy bottomed saucepan, bring the brown sugar, butter and honey to a boil over medium-low heat, stirring frequently to dissolve the sugar. Pour the glaze into the buttered pan, evening it out as best you can be tilting the pan or spreading the glaze with a spatula. Sprinkle over the pecans.

TO MAKE THE FILLING: Mix the sugars and cinnamon together in a bowl. Work the butter in another bowl until it is soft, smooth and spreadable.

TO SHAPE THE BUNS: On a flour-dusted surface, roll the chilled dough into a 16 inch square. Using your fingers or a pastry brush, spread the softened butter over the dough. Sprinkle it with the cinnamon sugar, leaving a 1 inch strip bare on the side farthest from you. Starting with the side nearest you, roll the dough into a cylinder, keeping the roll as tight as you can.

With a chef's knife, using a gently sawing motion, trim just a tiny bit from the ends of the roll if they are ragged or not filled well, then cut the log into 1 inch thick buns. Fit the buns, into the pan cut side down, leaving some space between them.

Lightly cover the pan with a piece of wax paper and set the pan in a warm place until the buns have doubled in volume, approximately 1 hour and 45 minutes. The buns are properly risen when they are puffy, soft, doubled and touching one another.

When the buns have almost fully risen, PREHEAT the oven to 375 degrees.

Remove the sheet of wax paper and put the pan on a baking sheet lined with parchment paper. Bake the sticky buns for about 30 minutes, or until they are puffed and golden; the glaze will be bubbling. Remove from the oven.

The sticky buns must be unmolded minutes after they come out of the oven. Use a baking sheet lined with buttered foil. Be careful - the glaze is super-hot and sticky. Keep this sticky buns recipe handy because you'll be using it often.

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Baking by Dorie Greenspan

Dorie Greenspan
Cookbook

FEATURED RECIPE:

WISCONSIN CREAM PUFFS

Filling

whipped cream

or

homemade vanilla pudding, recipe below

Shell

1/2 cup butter
1 TBS white sugar
2 tsp pure vanilla extract
1 cup water
1/2 tsp salt
1 cup flour
4 eggs
powdered sugar
dark chocolate, melted for garnish

Make the vanilla pudding first - let cool a bit and spoon into a resealable bag and place in the refrigerator to set; approximately 45 to 60 minutes.

PREHEAT oven to 400 degrees. Cut a piece of brown paper grocery bag and lay it flat on top of a baking sheet. Parchment paper also works. DO NOT GREASE.

In a large pot, bring the water and butter to a rolling boil and pour into your mixing bowl. Add all 4 eggs at once and IMMEDIATELY mix on medium until dough is tacky and starts to stick to the side of the bowl; approximately 2-3 minutes.

Drop heaping tablespoons of dough onto the prepared baking sheet and bake for 20 minutes. Immediately poke a small hole on each side of the puffs to let the steam escape.

Once puffs are cool, bring out the whipped cream or pudding mixture and cut about 1/8 of an inch off the tip of the resealable bag. This way, instead of trying to spoon the mixture into the cream puffs by hand, or transferring the mixture to a pastry bag, you can directly pipe the mixture into the puff.

Be sure to cut only an 1/8 of an inch or so off the bag to ensure maximum control of the amount of filling you're putting into the puffs.

Fill the mixture from the bottom of the puff by making a tiny incision (I used the tip of a steak knife), that way the puff will remain whole and look more appetizing when served (as opposed to slicing it in half and filling it like a sandwich).
Also a light dusting of powdered sugar and a drizzle of melted dark chocolate on top adds a scrumptious accent. I also have a homemade chocolate syrup recipe below.

When I am not stuffing them with whipped cream, I use this vanilla pudding in my cream puff recipe. You may use boxed pudding if you wish - but why? Great recipe for pies too.

HOMEMADE VANILLA PUDDING RECIPE

1-1/2 cups white sugar
1/4 cup flour
3 TBS cornstarch
3 egg yolks
3 cups milk
1 TBS homemade unsalted butter
1 tsp homemade pure vanilla extract
homemade whipped cream, for garnish

Combine the sugar, flour and cornstarch together with a whisk in a heavy saucepan.

Add the egg yolks, but do not mix yet. Gradually add the milk and stir all together thoroughly with a whisk.

Place pan over medium heat and cook until thick and smooth; stirring constantly with a whisk.

Remove from heat and add the butter and vanilla. Mix well. Put into bowls. Follow pie recipe is used for pie or any other dessert.

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David Zinczenko from "Eat This Not That" has posted some information that you really need to see.

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