Fantastic Pecan Sticky Buns Food

STICKY BUNS

Steps:

• For the dough: Heat the milk, oil and granulated sugar in a medium saucepan over medium heat to just below a boil. Set aside and let cool to warm.
• Sprinkle the yeast on top and let it sit on the milk mixture for 1 minute. Add 4 cups of the flour. Stir until just combined, then cover with a clean kitchen towel and set aside in a relatively warm place for 1 hour.
• After 1 hour, remove the towel and add the salt, baking powder, baking soda and remaining 1/2 cup flour. Stir thoroughly to combine. Use the dough right away or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (The dough is easier to work with if it's been chilled for at least an hour or so beforehand.)
• To assemble the rolls: On a floured baking surface, roll the dough into a large rectangle, about 30 inches by 10 inches. The dough should be very thin.
• Preheat the oven to 325 degrees F.
• For the filling: Pour the melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Sprinkle over the granulated sugar and cinnamon. Don't be afraid to drizzle on more butter or more sugar! Gooey is the goal.
• Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don't worry if the filling oozes as you work; that just means the rolls are going to be divine. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. You'll wind up with one long buttery, cinnamony, sugary, gooey log. Slip a cutting board underneath the log and, with a sharp knife, make 16 equal slices.
• For the smear and base: Cream together the brown sugar, butter, honey and salt until lightened, then slowly add the whiskey and vanilla while mixing.
• Butter a 12-inch cast-iron skillet, layer the bottom with the pecan pieces and then scoop 5 large scoops of the smear on top. Heat in the oven until the smear is slightly foamy and bubbling, 10 to 15 minutes.
• Remove the skillet from the oven and place the sliced rolls on top of the melted smear (it's fine to put them on the hot smear). Allow the rolls to rise for 20 minutes.
• Return the skillet to the oven and bake until the rolls are golden brown and the smear is brown and sticky, 20 to 30 minutes. Take another 12-inch skillet and place it on top of the hot skillet. Flip over quickly and carefully. All of the caramelly, boozy goodness will be on top.

PECAN STICKY BUNS

Steps:

• 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 1 to 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 longside 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 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.

PECAN STICKY BUNS

Steps:

• Take a mixing bowl and dissolve yeast in warm water in it.
• Then add milk, sugar, oil, salt and 4 1/4 cups flour.
• Beat the above on medium speed for 3-4 minutes or until smooth.
• Stir in enough remaining flour to form a soft dough.
• Turn onto a floured surface and knead until smooth and elastic.
• This will take around 6-8 minutes.
• Place it now in a greased bowl, turning once to grease top.
• Cover it and let it rise in a warm place until doubled.
• This will take about 1 hour.
• Now, punch dough down and turn onto a lightly floured surface.
• Roll into an 18" X 12" rectangle.
• Spread butter to within 1/2" of edges.
• Combine sugar and cinnamon and sprinkle this over butter.
• Roll up, starting with a long style and pinch seam to seal.
• Cut into 12 slices.
• Combine brown sugar and cream and pour into a greased 13 inch X 9 inch X 2 inch baking pan and sprinkle with pecans.
• Place rolls, cut side down, over pecans.
• Cover and let rise until doubled.
• This will take about 1 hour.
• Bake at 350 deg F for 30-35 minutes or until nice and brown.
• Cool for a minute before inverting onto a flat surface.
• Serve and enjoy especially on a day when your blue without many a clue.

PECAN STICKY BUNS

Steps:

• Preheat oven to 425 degrees F.
• Grease a 9-inch round metal cake pan.
• Prepare filling: in small bowl, combine 1/4 cup brown sugar with cinnamon; set aside.
• Prepare topping: In 1-quart saucepan, heat honey, remaining 1/3 cup brown sugar and 2 T butter on medium until mixture is blended and smooth, stirring occasionally.
• Pour topping into prepared pan, and sprinkle evenly with pecans; set aside.
• Prepare dough: In large bowl, combine flour, granulated sugar, baking powder, baking soda and salt.
• In small bowl, mix buttermilk and 5 T butter.
• With spoon, stir buttermilk mixture into flour mixture just until liquid is absorbed.
• Turn dough onto lightly floured surface, and knead 8-10 minutes or just until smooth, about 30 seconds.
• Pat dough into a 12-inch by 9-inch rectangle.
• Brush dough with 1 T butter, then sprinkle with filling.
• Starting at one short end, roll up dough jellyroll fashion.
• With seam side down, cut dough crosswise into 8 slices.
• Place each slice, cut side down, on pecan mixture in cake pan; brush with remaining melted butter.
• Bake buns 28-30 minutes or until golden.
• Remove pan from oven.
• Immediately place serving plate over top of pan and invert buns onto plate, allowing topping to run down sides.
• Remove baking pan.
• Cool buns slightly, about 10 minutes, to serve warm, or cool completely to serve later.
• Wrap any leftovers in foil, and store at room temperature up to 3 days.

CINNAMON PECAN STICKY BUNS

Steps:

• Place the flour, sugar and 1 tsp salt in a mixing bowl, then rub in the pieces of butter until the mix has the texture of breadcrumbs. Tip in the yeast and eggs. Pour in the milk and mix well until you get a soft dough (you may need to add a little more milk). Knead in a mixer with a dough hook for 7 mins or by hand for about 15 mins until the dough is smooth, soft and springy. Tip into a lightly oiled bowl, cover with oiled cling film or a clean tea towel, then leave to rise in a warm place for about 1 hr or until doubled in size.
• Make the filling: place the cinnamon, sugar and pecans in a food processor, then whizz until the nuts are finely ground. Punch down the dough and knead to knock out the air, then split the dough in two. Roll and stretch each piece to form a 25 x 35cm rectangle.
• Melt the butter for the topping. Brush half all over each rectangle, then sprinkle half the filling mixture over each. Use a rolling pin to press the filling into the dough. Tightly roll each rectangle up from one of the long ends to get a thick log, then pinch the ends together to seal. Cut each log into 8 pieces. Can be frozen for up to 1 month.
• Brush two 20 x 30cm deep baking trays with melted butter. Mix the maple syrup and sugar into the remaining butter, then pour this over the bottom of each baking tray, swirling around so it is coated. Sprinkle with the pecans. Place the rolls on the tray, leaving a gap of at least 2cm around each roll. Cover with lightly oiled cling film, then keep in a warm place for about 30 mins until lightly risen.
• Heat oven to 180C/fan 160C/gas 4. Remove the cling film from the tray, then bake for 30 mins until the buns are lightly browned and feel firm. Serve warm, sticky-side-up.

ORANGE PECAN STICKY BUNS

Steps:

• Heat oven to 400.
• In small bowl, combine margarine, 1 tablespoon chopped pecans, orange zest and honey; mix well. Sprinkle remaining 2 tablespoons chopped pecans in bottom of 8 or 9 in square baking pan.
• Separate dough into ten biscuits.
• Separate each biscuit into 2 layers.
• Spread top of 10 biscuit halves with 1 teaspoon of orange honey mixture.
• Top each with remaining biscuit halves and press together to form 10 filled biscuits. Seal edges.
• In a gentle manner, pull then twist each biscuit with your hands about 4-5 times to form 3 1/2 inch twisted rope (kind of like wringing out wet clothes but in a gentle way). Once this is done, wrap the rope around your finger and place formed rolls in baking pan.
• In a small saucepan, combine sugar, orange juice and vanilla.
• Cook over high hear until sugar is melted and syrup begins to boil, stirring constantly. Spoon over rolls.
• Bake about 20 minutes or until golden brown.
• Cool in pan 2 minutes, invert onto serving plate. serve warm.

FANTASTIC PECAN STICKY BUNS

Steps:

• PREP PAN: Take a 9" square baking pan and encase it entirely with heavy duty or quick-release aluminum foil (to make cleanup easy). Grease only the sides of the inside of the pan with non-stick cooking spray or use butter. Line a baking sheet with aluminum foil (to catch overflow).
• Stir the yeast, water, and sugar, in a small bowl. Allow it to stand for about 5-8 minutes to dissolve the yeast.
• Mix flour and salt together in a large bowl or stand mixer. Add the yeast mixture and stir 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. Gently shape the dough into a loose ball, cover it with plastic, and let it rest on the table for 20 minutes. NOTE: 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 knead the dough on the lightly floured surface for 1-2 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 about 1 1/2 to 2 hours (until doubled).
• Meanwhile make the caramel: in a small saucepan, melt the butter and then add 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). Whisk until the mixture looks silky and a little lighter in color.
• Pour the caramel into the square pan, tilting the pan slightly so the mixture spreads evenly over the bottom of the pan. Set aside.
• When the dough has doubled, gently pour it onto the floured work surface. Roll dough out to form a 9x9" square.
• Spray dough evenly with non-stick cooking spray, leaving a 1/2-inch strip unsprayed along the top edge. Sprinkle the cinnamon sugar generously and evenly, then sprinkle with chopped pecans, again leaving the top 1/2-inch of the rectangle bare.
• Starting with the bottom edge, roll up the dough jelly-roll fashion into 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.
• Cut the log of dough into 4 equal pieces. 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 for 1 hour or until the dough has almost doubled, (The rolls should fill the pan and extend 1/2 to 3/4-inch above it).
• Meanwhile, position a rack in the center of the oven and preheat the oven to 350°F Bake for 30-35 minutes, 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 transfer the buns onto a heatproof plate. Immediately drizzle any remaining caramel from the bottom of the pan and spread it on the tops of the buns, filling in any bare spots (or drizzle with honey). Let the buns cool until just warm before serving.