TODAY IS STICKY BUN DAY

Yes, there is an entire 24 celebration dedicated to the sticky bun.  Who knew that this bread of confection could garner such attention, but it does!  Some date the sticky bun back as far as ancient Egypt while others swear it originated in Germany.  It was a bit later when they arrived in the US by way of German immigrants in Pennsylvania.  Where ever it comes from, never miss the opportunity to bite in a savor the complex and simple tastes and textures produced by this incredible carbohydrate overloaded craze!  If you waited too long to prepare and all the bakery sticky buns are gone, we found a beautiful recipe for you to try and share with family and friends!  Happy Sticky Bun Day everyone!

 

Ingredients
  1. Makes 12 sticky buns
  2. For the Dough
  3. 3 large eggs
  4. ⅓ cup packed light brown sugar
  5. ¾ cup buttermilk
  6. 2 teaspoons kosher or 1 teaspoon table salt
  7. 2 teaspoons instant yeast
  8. 6 tablespoons unsalted butter, melted
  9. 20 ounces (4 cups) all-purpose flour, plus more for dusting
  10. For the Pecan-Caramel Sauce
  11. 4 tablespoons unsalted butter
  12. ⅔ cup packed light brown sugar
  13. 3 tablespoons buttermilk
  14. about 1 generous cup of toasted pecans coarsely chopped
  15. Pinch of kosher salt
  16. For the Filling
  17. 1 cup packed light brown sugar
  18. 1-2 tablespoon ground cinnamon
  19. 1 tsp nutmeg
  20. 2-3 tablespoons unsalted butter, melted
Instructions
  1. Make the dough: Whisk the eggs in a large bowl until homogeneous. Add the brown sugar, buttermilk, salt, yeast, and melted butter and whisk until homogeneous (the mixture may clump up a bit). Add the flour and stir with a wooden spoon until a cohesive ball of dough forms.
  2. 2. Turn the dough out onto a lightly floured surface and knead for 2 minutes, or until completely homogeneous, smooth, and silky. Return to the bowl, cover with plastic wrap, and allow to rise at room temperature until roughly doubled in volume, about 2 hours.
  3. 3. Make the pecan-caramel sauce: Cook the butter and brown sugar in a small saucepan over medium-high heat, stirring occasionally, until the sugar is completely dissolved and the mixture is bubbling, about 2 minutes. Add the buttermilk, pecans, and salt and stir to combine, then pour the mixture evenly over the bottom of a 13-by-9-inch glass baking dish.
  4. 4. Make the filling: Combine the sugar and cinnamon in a small bowl and set aside.
  5. 5. Roll out the dough: Turn the dough out onto a floured surface and lightly flour it. Shape into a rough rectangle with your hands and then, using a rolling pin, roll into a rectangle about 16 inches long and 12 inches wide, with a short end toward you. Brush with the melted butter, leaving a 1-inch border along the top edge. Sprinkle with the cinnamon and sugar mixture and spread it with your hands until the buttered portion is evenly coated. Roll the dough up jelly-roll-style into a tight cylinder, using a bench scraper as necessary to assist you. Pinch the seam shut and turn the dough so that it’s seam side down. Use your hands to even out its shape.
  6. 6. Use a sharp knife to cut the roll into 12 even slices: The easiest way to do this is to cut it in half, cut each half in half, and then cut each section into thirds. Nestle the 12 rolls with the swirl pattern facing up in the prepared baking dish, making sure the slices from the ends of the log go cut side down. Cover with plastic wrap and allow to rise until roughly doubled in volume, about 2 hours (for overnight instructions, see Note above). The rolls should be well puffed and pressed tightly against each other.
  7. 7. While the dough is rising, adjust an oven rack to the middle position and preheat the oven to 350°F. Transfer the baking dish to the oven and bake until the buns are golden brown and well puffed, about 30 minutes, rotating the dish once. Allow to rest for 5 minutes, then invert the buns onto a serving platter; scrape out any excess goo from the pan and spoon over the buns.
  8. 8. Make the (optional) glaze: Combine the cream cheese, buttermilk, confectioners’ sugar, orange zest, orange juice, and salt in a small saucepan and cook over medium heat, whisking constantly, until simmering and homogeneous. Spoon half the glaze over the sticky buns, reserving the rest in a bowl to pass tableside. Serve immediately.
Adapted from J. Kenji López-Alt’s The Food Lab: Better Cooking Through Science

Have a beautiful and successful week!

@BeautePublicist

SOURCE:  Pinterest/cinnamonandcoriander.com

TODAY IS STICKY BUN DAY

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