Overnight Banana Sticky Buns With Pecans Food

OVERNIGHT STICKY BUNS

Steps:

• For the dough:.
• In bowl of standing mixer, whisk eggs to combine; add buttermilk and whisk to combine.
• Whisk in sugar, salt, and yeast.
• Add about 2 cups flour and butter; stir with wooden spoon or rubber spatula until evenly moistened and combined.
• Add all but about 1/4 cup remaining flour and knead with dough hook at low speed 5 minutes. Check consistency of dough (dough should feel soft and moist but should not be wet and sticky; add more flour, if necessary); knead at low speed 5 minutes longer (dough should clear sides of bowl but stick to bottom).
• Turn dough out onto lightly floured work surface; knead by hand about 1 minute to ensure that dough is uniform (dough should not stick to work surface during hand kneading; if it does stick, knead in additional flour 1 tablespoon at a time).
• Lightly spray large bowl or plastic container with nonstick cooking spray.
• Transfer dough to bowl, spray dough lightly with cooking spray, then cover bowl tightly with plastic wrap and set in warm, draftfree spot until doubled in volume, 2 to 2 1/2 hours.
• For the glaze:
• Meanwhile, combine all ingredients for glaze in small saucepan; cook over medium heat, whisking occasionally, until butter is melted and mixture is thoroughly combined.
• Pour mixture into nonstick metal 13- by 9-inch baking dish; using rubber spatula, spread mixture to cover surface of baking dish.
• Set baking dish aside.
• To assemble and bake buns:
• For filling, combine brown sugar, cinnamon, cloves, and salt in small bowl and mix until thoroughly combined, using fingers to break up sugar lumps; set aside.
• Turn dough out onto lightly floured work surface.
• Gently shape dough into rough rectangle with long side nearest you.
• Lightly flour dough and roll to 16- by 12-inch rectangle.
• Brush dough with 1 tablespoon melted butter, leaving 1/2-inch border along top edge; with butter remaining on brush, brush sides of baking dish.
• Sprinkle filling mixture over dough, leaving 3/4-inch border along top edge; smooth filling in even layer with hand, then gently press mixture into dough to adhere.
• Beginning with long edge nearest you, roll dough into taut cylinder. Firmly pinch seam to seal and roll cylinder seam-side down.
• Very gently stretch to cylinder of even diameter and 18-inch length; push ends in to create even thickness.
• Using serrated knife and gentle sawing motion, slice cylinder in half, then slice each half in half again to create evenly sized quarters.
• Slice each quarter evenly into thirds, yielding 12 buns (end pieces may be slightly smaller).
• 5Arrange buns cut-side down in prepared baking dish; cover tightly with plastic wrap and refrigerate 10 to 14 hours.
• Place baking pan in warm-water bath (about 120 degrees) in kitchen sink or large roasting pan for 20 minutes.
• Remove from water bath and let stand at room temperature until buns look slightly puffy and are pressed against one another, about 1 1/2 hours.
• About an hour before baking, adjust oven rack to lowest position, place pizza stone on rack (if using), and heat oven to 350 degrees.
• Place baking pan on pizza stone; bake until golden brown and center of dough registers about 180 degrees on instant-read thermometer, 25 to 30 minutes.
• Cool on wire rack 10 minutes; invert onto rimmed baking sheet, large rectangular platter, or cutting board. With rubber spatula, scrape any glaze remaining in baking pan onto buns; let cool while making pecan topping.
• For the topping:
• Combine butter, brown sugar, corn syrup, and salt in small saucepan and bring to simmer over medium heat, whisking occasionally to thoroughly combine.
• Off heat, stir in vanilla and pecans until pecans are evenly coated. Using soup spoon, spoon heaping tablespoon nuts and topping over center of each sticky bun.
• Continue to cool until sticky buns are warm, 15 to 20 minutes. Pull apart or use serrated knife to cut apart sticky buns; serve.

OVERNIGHT STICKY BUNS

Steps:

• Prepare Dough: In cup, combine warm water, yeast, and 1 teaspoon granulated sugar; stir to dissolve. Let stand 5 minutes, or until foamy.
• In large bowl, with mixer at low speed, blend yeast mixture with milk, butter, salt, egg yolks, 3 cups flour, and remaining 1/4 cup granulated sugar until blended. With wooden spoon, stir in 3/4 cup flour.
• Turn dough onto lightly floured surface and knead about 5 minutes, until smooth and elastic, working in about 1/4 cup more flour as necessary just to keep dough from sticking.
• Shape dough into ball; place in greased large bowl, turning dough over to grease top. Cover bowl and let dough rise in warm place (80 to 85 degrees F) about 1 hour.
• Meanwhile, prepare Filling: In small bowl, combine brown sugar, currants, and cinnamon. Reserve melted butter.
• Prepare Topping: In 1-quart saucepan, heat brown sugar, butter, corn syrup, and honey over low heat, stirring occasionally, until butter has melted. Grease 13- by 9-inch metal baking pan; pour melted brown-sugar mixture into pan and sprinkle evenly with pecans; set aside.
• Punch down dough. Turn dough onto lightly floured surface; cover and let rest 15 minutes. On lightly floured surface, with floured rolling pin, roll dough into 18- by 12-inch rectangle. Brush dough with reserved melted butter and sprinkle with currant mixture. Starting at one long side, roll up dough jelly-roll fashion; place, seam side down, on surface. Cut dough crosswise into 20 slices.
• Place slices, cut side down, on topping in baking pan in 4 rows of 5 slices each. Cover pan and refrigerate at least 12 or up to 20 hours.
• Preheat oven to 375 degrees F. Bake buns 30 minutes, or until golden. Remove pan from oven. Immediately place serving tray or jelly-roll pan over top of baking pan and invert; remove baking pan. Let buns cool slightly to serve warm or cool completely to serve later.

OVERNIGHT BANANA STICKY BUNS WITH PECANS

Steps:

• Make the dough:.
• In a medium bowl, combine 4-1/2 oz. (1 cup) of the flour with the yeast. Stir in the warm milk or water until combined. Cover the bowl and let sit in a warm spot in the kitchen for 30 minutes. Stir the banana, melted butter, sugar, egg, and salt into the yeast mixture until well combined. Stir in all but 1 oz. (1/4 cup) of the remaining flour to make a stiff, shaggy dough. Turn the dough out onto a lightly floured surface.
• Knead, folding the dough over onto itself. If the dough sticks, use a dough scraper to pick up the sticky bits and sprinkle a small amount of the remaining flour onto the surface. Continue to knead until the dough becomes smooth and easy to handle, 5 to 10 minutes. Put the dough in a lightly buttered medium bowl, cover with plastic wrap, and let rise in a warm place until doubled, 40 to 50 minutes.
• Fill the rolls:.
• Turn the dough out onto a lightly floured surface and shape into a rectangle. Roll out into a 16 x 11-inch rectangle. With an offset spatula, spread the softened butter evenly over the dough to within 1/8 inch of the edge. Combine the chopped pecans, brown sugar, and cinnamon in a small bowl; sprinkle the mixture evenly over the butter.
• Roll up the dough lengthwise, starting from a long edge, and pinch the seam to seal. Turn the log so that it's seam side down. Trim off and discard 1/2 inch from each end; then cut the log into twelve 1-1/4-inch pieces. Cover with plastic wrap.
• Make the caramel-pecan sauce:.
• Generously butter a 12-cup standard muffin pan.
• In a medium saucepan over medium-high heat, combine the sugar and 1/4 cup warm water and stir until the sugar dissolves, 2 to 3 minutes. Bring the syrup to a boil and cook, without stirring, until it begins to caramelize. Gently swirl the pan to help the syrup brown evenly. Once the syrup has turned an amber color, remove the pan from the heat and carefully stir in the banana and cold butter. Stir in the heavy cream, returning the pan to low heat if the mixture doesn't smooth out immediately. Add the vanilla and salt and stir until smooth. Strain the sauce, discarding the banana. Let the caramel cool until just warm, about 15 minutes. Drizzle about 1-1/2 Tbs. of caramel into each muffin cup, reserving the extra sauce at room temperature. Sprinkle the pecans evenly among the cups.
• Place the dough slices over the sauce and nuts, cut sides down. Cover with plastic wrap and refrigerate overnight.
• Bake the sticky buns:.
• Remove the pan from the refrigerator and let the dough rise in a warm spot until doubled, 1 to 1-1/2 hours.
• Position racks in the center and lower third of the oven and heat the oven to 350°F Put the muffin pan on the center rack and set a foil-lined baking sheet on the rack below to catch any overflowing syrup. Bake until the tops and edges of the buns are browned, 20 to 22 minutes.
• Immediately invert the pan onto a rimmed baking sheet, replace any pecans that fell off, and let cool for 10 minutes. Reheat the reserved caramel sauce and serve the buns drizzled with the sauce.

PECAN STICKY BUNS

Steps:

• Heat the milk in the microwave in a small bowl for 1 minute 30 seconds. Remove from the microwave and add slices of butter. Stir until butter has melted. If butter doesn't completely melt, heat for an additional 10 seconds in the microwave. Pour the warm milk and butter mixture into the bowl of a stand mixer. Sprinkle the yeast over the surface and let it sit for about 5 to 7 minutes or until you see bubbles on the surface which indicates that the yeast has been activated.
• Using the paddle attachment, add eggs, one at a time, mixing after each addition. Add the sugar and salt and continue mixing to combine.
• Remove the paddle attachment and switch to the dough hook. Add 3 cups of flour and mix until the flour is completely incorporated. Add additional flour in ½ cup increments, mixing in between, until you've added a total of 4 cups. Continue mixing and add very small amounts of flour (⅛-cup to ¼-cup increments) until the dough has come together and is mostly holding on to the hook (some will still be at the bottom of the mixing bowl). You may not need the entire amount (I usually need about 4 ½ to 4 ¾ cup total). Continue mixing to knead the dough for about 5 or 6 minutes until the dough is smooth and elastic. Dough will be very sticky.
• Coat a large mixing bowl with nonstick cooking spray, lightly flour your hands and scrape the dough from the mixing bowl and into the prepared bowl. Form it into a ball with your hands and turn it over to coat it with oil. Cover the bowl with plastic wrap or a clean kitchen cloth and allow the dough to rise in a warm place until doubled in volume, about 1 to 2 hours.
• Punch down the dough and turn it out onto a lightly floured surface. Use a rolling pin to roll into a 14- x 18-inch rectangle. Pour the melted butter over the surface of the dough and use a pastry brush to coat the entire surface evenly.
• In a small bowl combine the brown sugar, granulated sugar, and cinnamon. Sprinkle evenly over the melted butter.
• Roll up the dough, lengthwise, into a log, forming and shaping the dough with your hands to make it as even as possible. (Check length again after rolling and compress with your hands, if necessary, so it's 18-inches long). Trim and discard the uneven ends of the roll and then slice it in half. Then, slice each half into 6 equal size pieces for a total of 12 buns.
• Coat a 13- x 9-inch metal, glass or ceramic baking pan with nonstick cooking spray. Scatter the pecans evenly over the bottom of the pan. Be sure they are packed down evenly so the tops of the buns will all be coated with nuts.
• Melt the butter with the brown sugar, honey, and salt in a small saucepan over LOW heat. When the butter has melted, simmer the mixture, stirring constantly, for 1 minute,until it comes together into a thin caramel mixture. Stir in the vanilla extract and cook, stirring, for another 30 seconds. Remove from the heat and pour the mixture evenly over the pecans.
• Place the buns over the caramel pecan mixture (3-across width of pan/4-down length of pan). Cover the baking dish with plastic wrap and refrigerate overnight.
• The next morning, take the baking pan out of the refrigerator, remove the plastic wrap, and let it stand at room temperature for 30 to 45 minutes.
• Meanwhile, preheat the oven to 350 degrees F. Bake for 22 to 30 minutes or until golden brown (buns will cook more quickly in a metal pan than in a glass pan). Place a piece of foil lightly over the top of the baking pan for the last 5 to 10 minutes of the baking time if needed, to prevent over-browning but to allow the buns to bake through to the center.
• Remove the pan from the oven and let the sticky buns cool for 5 minutes in the pan.
• Using oven mitts, carefully invert the pan onto a large serving platter or baking sheet (see tips below). Allow the pan to stay upside down over the rolls without lifting it for a few minutes and the warm topping will melt down the sides. Remove the pan. Serve warm.