Quick Berry Beer Sticky Buns Food

BLACKBERRY-HAZELNUT STICKY BUNS

Steps:

• For the topping: Grease a 12-cup standard muffin tin with butter, even if using a nonstick tin. Combine the blackberries, granulated sugar and lemon juice in a small bowl. Let this macerate at room temperature for 30 minutes. Mash with a fork, then strain the juice into a small bowl and discard the solids. Melt the butter in a small saucepan over medium heat. Whisk in the muscovado sugar and blackberry juice and cook until the mixture is smooth and slightly thickened. Divide the caramel mixture among the cups then divide the hazelnuts over the caramel.
• For the filling: Preheat the oven to 375 degrees F. Place the tin on a sheet pan lined with parchment paper. Lightly flour a flat surface. Unfold each sheet of puff pastry onto the floured surface and lightly roll out with a rolling pin to an even thickness. Brush both sheets with the butter leaving a 1-inch border on the puff pastry. Divide the blackberries over the butter. Combine the granulated sugar and cinnamon in a small bowl and sprinkle over the surface of each sheet. Starting with the end nearest you, roll the pastry up snugly like a jelly roll around the filling, finishing the roll with the seam-side down. Trim the ends of the roll about 1/2 inch and discard. Slice the roll in 6 equal pieces, each about 1 1/2-inches wide. Place each piece, spiral-side up, in 6 of the muffin cups. Repeat with the remaining pastry sheet. Bake until the sticky buns are golden to dark brown on top and firm to the touch, 30 minutes. Remove from the oven onto a baking rack and let cool for 5 minutes. Use a small offset spatula to remove the buns from the tins, and place upside down on a serving platter.

STICKY BUNS

Steps:

• In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• Combine the yeast mixture with the buttermilk, eggs, 2 1/2 cups flour, 1/4 cup softened butter, 1/4 cup sugar, baking powder and salt; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. Dough should remain soft and slightly sticky. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Divide dough in half and roll each half into a 12x7 inch rectangle. Spread each half with 1 tablespoon softened butter and sprinkle with 1/4 cup sugar and 1 teaspoon cinnamon. Roll up halves, beginning at wide side. Seal well by pinching the seams. Cut each roll into 12 slices.
• Coat two 9 inch round cake pans each with 1/4 cup melted butter, 1/4 cup brown sugar, 2 tablespoons raisins and 1/2 cup chopped pecans. Place 12 dough slices in each pan, leaving a small space between slices. Cover and let rise until doubled.
• Preheat the oven to 375 degrees F (190 degrees C).
• Bake in a preheated oven for about 30 minutes. Invert pans onto plates and serve.

QUICKY STICKY BUNS

Steps:

• Preheat oven to 350F.
• In small bowl combine 2 T brown sugar, corn syrup, pecans and 1 T of butter or margarine.
• Spoon about 2 tsp of mixture into each of 9 (2 1/2 inch) muffin pan cups that has been sprayed with cooking spray.
• Unroll entire crescent roll dough; pinch seams together to form 1 rectangle.
• Combine remaining 1 T brown sugar and cinnamon.
• Spread dough with remaining 1 T butter; sprinkle with cinnamon mixture.
• Roll up from short end.
• Cut into 9 slices.
• Place one slice in each muffin cup.
• Bake 25 minutes or until golden brown.
• Immediately invert pan onto cookie sheet or tray; cool 10 minutes and serve.

STICKY BUNS

Steps:

• DOUGH;.
• combine all of the ingredients to form a soft dough.Knead the dough till smooth and supple, using your hands, a mixer or a bread machine. Put the dough into a greased bowl and turn to coat, cover and let rise for 1 1/2 hours or until doubled in bulk.
• SHAPING AND FILLING:.
• Turn the dough out onto a lightly floured or oiled work surface, and roll it into a 16x12" rectangle. Spread the dough with 2 tbls soft butter. Combine the sugar and cinnamon and sprinkle over the butter.starting with a long edge, roll the dough into a 16" log. Slice the dough into 16 pieces.
• GLAZE:.
• Spread the melted butter in an 11" square pan, 14" round pan or two 9" round pans. Sprinkle the nuts over the butter. Combine sticky bun sugar and brown sugar and sprinkle evenly into the pans. Place the buns into the prepared pans, cut side down. Cover with lightly greased plastic wrap, and allow the buns to rise till doubled in bulk, about 1 hour.
• Bake the sticky buns in a preheated 375* oven for 20-25 minutes. Tent them with aluminum foil for the final 15 minutes to prevent over-browning. Remove the buns from the oven and invert them onto a cooling rack or plate. Scrape any of the topping in the pan onto the buns.
• Yield 16 sticky buns.

VEGAN STICKY BUNS

Steps:

• Make the paste:.
• Stir the ¼ cup of flour and 1/3 cup water together in a small pot. Place over a medium heat on the stove and cook until the mixture has thickened into a stiff paste. Remove from the heat and set aside to cool.
• Make the dough:.
• In the bowl of a stand mixer, combine the yeast and lukewarm water. Let it stand for 10 minutes until bubbly. Add the cooled paste you made earlier, the flour, sugar, salt and vegetable oil to the bowl of the stand mixer. With the dough hook attached, knead the dough in the mixer for 6 minutes on a medium speed until smooth and elastic. Pour a little bit of extra oil into the bowl and turn the dough so that the oil coats the dough. Cover with a damp cloth and set aside in a warm place until doubled in volume, about 2 hours.
• Make the topping:.
• Cream the butter and sugar together in a medium bowl. Scoop out 1/3 cup of this mixture and place into a separate bowl - to this 1/3 cup of mixture add the maple syrup and stir until smooth then stir in the walnuts.
• Dot this walnut mixture over a deep 9x13-inch baking pan and place into the oven - turn the oven on to 350 F and leave the pan in there until the mixture has melted. Remove from the oven and spread the mixture over the base of the pan so it's evenly coated.
• To the remaining butter-sugar mixture, add the cinnamon and flour. Stir together until smooth.
• Shape the rolls:.
• Roll the dough out to a 18 x 12-inch rectangle. Spread the cinnamon-butter mixture you made earlier over the surface of the dough. Starting at the short edge, roll the dough up into a log. Cut into 12 equal pieces and place cut side down into the prepared baking tray.
• Cover with a damp cloth and set aside for 30-40 minutes in a warm place until almost doubled in volume. Meanwhile, preheat the oven to 350°F.
• Uncover the rolls, bake for 25-30 minutes until golden on top. Remove from the oven and run a knife around the edges of the buns to loosen then flip out onto a baking tray whilst still hot. Let cool and then serve.

HONEY NUT STICKY BUNS

Steps:

• In a mixing bowl, dissolve yeast in water.
• Add eggs, sugar, butter, salt and vanilla; mix well.
• Add 2 cups of flour; beat until smooth.
• Stir in enough remaining flour to form a soft dough.
• Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
• Place in a greased bowl; turn once to grease top.
• Cover and let rise in a warm place until doubled, about 1 1/2 hours.
• In a saucepan, combine brown sugar, honey, butter and salt; bring to a boil, stirring occasionally.
• Boil for 1 minute.
• Pour into a greased 13 x 9 x 2 inch baking pan; sprinkle with pecans.
• Set aside.
• Punch dough down.
• Turn onto a lightly floured surface; roll into a 24 x 8 inch rectangle; brush with butter to within 1 inch of edges.
• Combine the pecans, brown sugar and cinnamon; sprinkle over butter.
• Roll up from long side; seal seam.
• Cut into 1 inch slices; place cut side down in pan.
• Cover and let rise until doubled, about 30 minutes.
• Bake at 350°F for 25-28 minutes or until golden brown.
• Cool 1 minute; invert onto a serving platter.

PLAIN BUNS

Steps:

• Dissolve 2 tablespoons yeast and 1 tablespoon sugar in 1 cup water.
• Let stand until yeast rises to the top.
• Sift the flour.
• Dissolve 1/4 cup sugar and 2 tablespoons salt in 4 cups lukewarm water.
• Add vinegar and oil.
• Add to flour.
• Add yeast mixture and mix well.
• Kneed dough until smooth.
• Let rise for 45 minutes in warm oven.
• Punch down and let rise for 30 minutes.
• Punch down and form buns.
• Let rise for 2 hours.
• Bake at 400 for 10 to 12 minutes.
• **Buns may be stored in the freezer until ready to use**.

BLACK AND BERRY (BEER)

Steps:

• Pour all of your 6oz frambois into a pint glass.
• Using a spoon to defuse, slowly pour guinness over back of spoon. Let settle a few minutes.
• It takes a few tries and a steady hand to get a perfect pour, but it tastes great whether you've got the layering effect down or not.
• You can substitute Lindman's other flavors such as Pomme (apple), Cassis (black currant)(my second favorite), Kriek (cherry), or Peche (Peach).
• Also try with double chocolate stout instead of guinness.
• I like to use large wine glasses and layer for dinner parties. A very nice presentation for after dinner as a sort of dessert.

PECAN STICKY BUNS

Steps:

• Grease a Bundt or angle food baking pan.
• Place frozen rolls in the pan. *see 2 alternate prep suggestion below.
• Mix together all ingredients.
• Pour dry ingredients over frozen rolls, cover loosely with sprayed plastic wrap overnight until morning. OR --
• OR -- Roll the frozen rolls individually in the melted butter, then roll in the dry ingredient mixture. Place them in the bundt pan and sprinkle the remainder of the mix over top. Cover with plastic wrap sprayed with nonstick spray.
• Place in a cold oven on a cookie sheet to catch any overflow drips.
• IN THE MORNING:.
• Remove from oven, uncover and GENTLY dot or brush with 2 T butter. Remove drip pan if desired.
• Preheat the oven to 350°F.
• Bake for 25-30 minutes until golden brown.
• Invert while hot and serve.

MICROWAVE STICKY BUNS

Steps:

• In a 9 inch microwave safe pie plate, combine butter, sugar and nuts. Microwave 90 seconds on high. Stir.
• Arrange biscuits in sugar mixture, turning to coat.
• Microwave on 70% power for 5 1/2 minutes.
• Allow to stand a few minutes and then invert onto plate.

CRANBERRY STICKY BUNS

Steps:

• DOUGH: Mix together yeast, milk and sugar.
• Set aside to bloom.
• Mix the salt, mace and flour together.
• Add the eggs and butter to the yeast, then pour the dry mixture on top and place on your kitchenaid with the dough hook attachment.
• Mix for at least 10 minutes, or until smooth and satiny in texture.
• Add flour as needed.
• Turn the dough out onto a floured board and knead by hand a few turns or until very smooth.
• Put into a buttered bowl, cover with plastic wrap and set aside to rise until doubled.
• FILLING: Mix the nuts together.
• Mix all remaining ingredients together along with half of the walnut-pecan mixture.
• Set aside.
• TOPPING: Spread the softened unsalted butter evenly across the bottom of a 9x13 inch baking pan.
• Mix the remaining half of the nuts with the brown sugar, the vanilla, and lemon zest and sprinkle over the top.
• ASSEMBLY: Roll the dough into a rectangle approximately.
• 12 x 18 inches.
• Brush with the melted butter except for about 1 inch along one of the 18 inch sides.
• Sprinkle the cranberry filling all over the buttered dough, the roll it up jelly roll style, pinching at each end and along the seam.
• Cut the roll into 12 even pieces and place face down, 4 across and 3 down, in the pan.
• Cover and proof until nearly doubled.
• Bake at 350 degrees F.
• for 30- 35 minutes or until the tops are golden brown and the sugar is bubbling up between the rolls.
• Remove the pan from the oven, wait 5 minutes, then invert onto a baking sheet.
• Cool and serve.

QUICK BERRY BEER STICKY BUNS

Steps:

• Combine 3 cups of flour, baking powder, salt, and sugar on low speed until well mixed.
• Knead in 1 - 1.5 more cups flour until dough is no longer extremely sticky.
• Roll out dough into 1/2 in thick rectangle and evenly brush with melted butter.
• Combine ingredients for filling and sprinkle evenly across buttered dough.
• Roll dough from wide side into a log.
• Cut log into 1.5in slices.
• In a 9x13 baking dish or larger, combine topping ingredients, reserving 2 tbl of melted butter.
• Place slices in pan and brush tops of slices with remaining melted butter.
• Bake @350 degrees for 25-30 minutes.
• Remove from oven and immediately flip upside down onto another dish.
• Serve hot.