Way Ahead Sticky Buns Food

EASY STICKY BUNS

Steps:

• Preheat the oven to 400 degrees F. Place a 12-cup standard muffin tin on a sheet pan lined with parchment paper.
• In the bowl of an electric mixer fitted with the paddle attachment, combine the 12 tablespoons butter and 1/3 cup brown sugar. Place 1 rounded tablespoon of the mixture in each of the 12 muffin cups. Distribute the pecans evenly among the 12 muffin cups on top of the butter and sugar mixture.
• Lightly flour a wooden board or stone surface. Unfold 1 sheet of puff pastry with the folds going left to right. Brush the whole sheet with the melted butter. Leaving a 1-inch border on the puff pastry, sprinkle each sheet with 1/3 cup of the brown sugar, 1 1/2 teaspoons of the cinnamon, and 1/2 cup of the raisins. 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 second sheet of puff pastry to make 12 sticky buns.
• Bake for 30 minutes, until the sticky buns are golden to dark brown on top and firm to the touch. Be careful - they're hot! Allow to cool for 5 minutes only, invert the buns onto the parchment paper (ease the filling and pecans out onto the buns with a spoon) and cool completely.

MAKE-AHEAD STICKY BUNS

Steps:

• Combine warm water and yeast in a measuring cup and set aside.
• In a large bowl, combine flour, potato flakes, 1/4 cup sugar, dry milk, 1/4 cup butter, vanilla, egg, baking powder and salt.
• Slowly add yeast mixture and stir gently until dough forms a ball.
• Add oil to a plastic container or ziploc bag, swirling to coat all sides.
• Put dough into container or bag and refrigerate for at least 4 hours.
• Remove dough from refrigerator.
• Roll dough out onto oiled work surface into a 12"x16" rectangle.
• In a small bowl, make filling by mixing 2 T. butter, 1/4 cup sugar, and cinnamon. Spread across surface of dough.
• Starting with the longer edge, roll the dough into a log. Cut the dough into 16 pieces (rolls).
• Lightly grease two 9" round cake pans.
• Make the glaze by mixing brown sugar, corn syrup, and 2T. butter in microwave-safe measuring cup and heating 1 minute on HIGH or until butter is melted.
• Stir to combine, then pour half into each pan.
• Sprinkle 1/2 cup chopped pecans over glaze in each pan.
• Place 1 roll in center of each pan, then surround with seven other pieces.
• Cover pans and refrigerate overnight.
• Remove pans from fridge and allow to rest at room temp about 30 minutes; you will really see the rolls rise during this time.
• Preheat oven to 375°F.
• Bake for 15-20 minutes or until tops of rolls are lightly golden.
• Invert each pan onto a serving plate and serve!

THE ULTIMATE STICKY BUNS

Steps:

• For topping:
• Preheat oven to 350°F. Spread out nuts on a rimmed baking sheet. Toast until fragrant and slightly darkened, 10-12 minutes. Let cool completely. Set 1 1/4 cups nuts aside for buns.
• Melt butter in a small heavy saucepan over medium heat. Stir in brown sugar, cream, honey, salt, and orange zest, if using. Bring to a boil, reduce heat to medium, and simmer until glaze is golden brown and glossy, 3-4 minutes. Pour 1 cup of glaze into baking pan, tilting to coat bottom and sides. Set aside remaining glaze. Sprinkle 1/2 cup toasted pecans over bottom of baking pan and let cool.
• For buns:
• Using an electric mixer on medium speed, beat butter, sugar, cinnamon, nutmeg, and kosher salt in a medium bowl until light and fluffy, 2-3 minutes. Set filling aside.
• Punch down dough; transfer to a floured work surface. Lightly dust top with flour. Follow instructions in Cooks' Notes, for assembling buns with filling and 3/4 cup pecans. DO AHEAD: Can be made 1 day ahead. Cover and chill buns and remaining glaze separately. Store remaining pecans airtight at room temperature.
• Loosely cover pan with plastic wrap or a kitchen towel. Let buns rise in a warm, draft-free area until doubled in size, 45 minutes to 1 hour, or 1 1/2-2 hours if dough has been chilled overnight.
• Arrange a rack in middle of oven; preheat to 350°F. Whisk egg with 1/2 teaspoon water in a small bowl. Brush tops of buns with egg wash. Bake, rotating pan halfway through and tenting with foil if browning too quickly, until buns are golden brown, filling is bubbling, and an instant-read thermometer inserted into center of buns registers 185°F, about 50 minutes. Let cool for 5 minutes. Spoon remaining glaze over. Sprinkle 1/2 cup pecans over. Let cool in pan on a wire rack.
• Lightly sprinkle sea salt over. Serve buns warm or at room temperature.

MAKE-AHEAD STICKY BUNS

Steps:

• 1. For Buns: Mix yeast, 1 tsp. sugar and warm water until dissolved. Set aside.
• 2. In food processor pulse about 2 times: flour, sugar, nutmeg and salt.
• 3. Mix the yeast mixture above, with the 1 cup milk, 1/4 cup water, and egg, then; Add slowly to processor and process until it forms a ball. Process one more minute.
• 4. Knead about 8 minutes, adding no more than 1/4 cup flour. Let rise until doubled, about 45 minutes. (Depends on how warm your kitchen is)
• 5. For Sticky Stuff/ Caramel: Combine in small saucepan the 1/3 cup milk, brown sugar, syrup and butter. Bring to a boil., stirring constantly. Remove from heat.
• 6. After dough has doubled, punch it down. Let rest 5 minutes. Roll into a 24x10 rectangle on a lightly floured surface.
• 7. Use a pastry brush to coat dough surface with melted butter. (Start with a half of a stick). Sprinkle the Cinnamon mixture over the melted butter on the dough. Roll up. Cut 12 slices.
• 8. Coat baking pan with butter. (Two 9-inch round pans are recommended) Sprinkle with 3/4 cup chopped nuts. Top with Sticky Stuff (brown sugar mixture). Arrange 12 slices, cut side up, in each round pan. (6 buns per pan).
• 9. Cover with plastic wrap coated with cooking spray. Refrigerate 8-24 hours or until doubled in size.
• 10. Preheat oven to 375 degrees. Bake 23 minutes or until nicely browned. Invert on plate or another pan.

CHEF JOHN'S STICKY BUNS

Steps:

• Combine warm water and milk in a mixing bowl and sprinkle yeast over. Let sit until frothy, about 10 minutes.
• Add sugar, egg, and melted butter for dough to the yeast mixture. Mix with a whisk before adding 75% of the flour with the salt. Mix, adding more flour, until a very soft and sticky dough is formed. Let knead in the mixer for about 5 minutes. Cover and let rise in a warm spot until doubled in size, about 1 hour.
• While dough is rising, preheat the oven to 375 degrees F (190 degrees C). Generously butter a 9x13-inch metal baking pan.
• Combine brown sugar, white sugar, salt, melted butter, and water for topping in a bowl. Mix thoroughly until smooth. Pour into the prepared pan and spread evenly to cover the bottom. Scatter pecans evenly over the top. Set aside until needed.
• Combine brown sugar and cinnamon in a bowl for filling; mix until thoroughly combined. Set aside until needed.
• Transfer dough onto a lightly floured surface. Lightly flour your hands and press and stretch the dough to form a 18x15-inch rectangle. Sprinkle cinnamon-sugar mixture evenly over the dough to the edges, leaving a 2-inch border along the edges. Lightly press the sugar mixture into the dough with your hands.
• Roll the dough into a cylinder with lightly floured hands starting with the edge closest to you; try not to roll too tightly. Finish shaping the cylinder as uniformly as possible, seam-side down. Lightly score the roll with the edge of a knife to indicate 12 equal portions.
• Slide a piece of string or floss under the dough, lining it up at the first knife mark. Cross the ends of the string over the top and pull in opposite directions to cut through the dough. Continue with remaining dough.
• Transfer buns into the pan with topping, making 3 rows of 4 buns. If one side of a bun has more dough than another, place with the doughier side up in the pan. Tent the pan loosely with foil and let rise until buns have almost doubled in size, 45 minutes to 1 hour. Save foil in case you need it towards the end of baking time.
• Bake in the preheated oven until an instant-read thermometer inserted into the center of a bun reaches 200 degrees F (93 degrees C), about 35 minutes. If the tops are getting too browned, loosely tent the pan with foil for the last 5 to 10 minutes of baking time.
• Remove from the oven onto a wire rack and let cool for 5 minutes. Turn pan over carefully onto a serving platter. Use a spoon to transfer any sticky topping that has remained in the pan. Let cool and serve warm or at room temperature.