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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 12 |
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A terrific sticky bun recipe from a good friend of mine....perfect for an early Christmas morning paired with an espresso or latte. Ingredients:
dough |
3/4 cup whole milk |
1 tbsp plus 1/2 tsp active dry yeast |
1/2 cup sugar |
1 stick unsalted butter= 6 tbsp softened and 2 tbsp melted |
2 large eggs |
4 cups all purpose flour. plus more for dusting |
1 tsp salt |
1 cup light brown sugar |
2 tsp cinnamon |
1 cup pecan halves |
glaze |
1/2 cup packed dark brown sugar |
6 tbsp unsalted butter |
3 tbsp scotch whiskey |
2 1/2 tbsp sweetened condensed milk |
2 tbsp water |
2 tbsp creme fraiche |
1 1/2 tsp corn syrup |
1/4 tsp salt |
1/8 tsp pure vanilla extract |
1/8 tsp baking powder |
Directions:
1. 1. MAKE THE DOUGH: In a glass measuring cup,, heat milk in microwave until warm, 1 minute. In the bowl of a standing electric mixer with a paddle, combine the warm milk & the yeast. Add the sugar, and 6 tbsp softened butter, mix at medium speed until the butter is broken up, 1 minute. Beat in the eggs, one at a time. Add flour & salt, mix at low speed until incorporated, about 2 minutes. Scrape down side of bowl. Increase speed to medium & mix dough for 2 minutes longer. Scrape dough into lightly oiled bowl, cover with plastic wrap & let stand for 30 minutes.
2. 2. Preheat oven to 325 degrees. Spray a standard 12 cup muffin tin with cooking spray.
3. 3. On a lightly floured work surface, roll the dough out to a 9-by-24 inch rectangle. In a small bowl, mix the light brown sugar with the cinnamon. Brush the 2 tbsp melted butter over the dough and sprinkle with cinnamon sugar. Beginning at a long edge, roll up the dough as tightly as possible & pinch the seam. Cut the log into twelve 2-inch pieces and set into muffin cups cut side up. Cover and let stand in a warm place for 30 minutes.
4. 4. Set the muffin pan on a baking sheet & bake for 25-30 minutes, until golden brown. Spread pecans in a pie plate and toast for 10 minutes, until fragrant. Let cool, then coarsely chop the nuts.
5. 5. MAKE THE GLAZE: In a small saucepan, bring the brown sugar, butter, Scotch, condensed milk, water, creme fraiche & corn syrup to a boil. Simmer over moderate heat until thickened slightly, about 2 minutes. Remove from heat & stir in salt, vanilla & baking powder.
6. 6. Unmold the buns. Pour glaze over the hot buns, sprinkle with pecans. Let stand until the buns have soaked up some of the glaze & are cool enough to eat, about 20 minutes.
7. Serve warm & enjoy!
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