Coconutty Orange-Apricot Sticky Buns |
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Prep Time: 2 Minutes Cook Time: 30 Minutes |
Ready In: 32 Minutes Servings: 12 |
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Tantalize your taste-buds with these tender sweet buns! The orange-apricot filling which spirals through them bursts with abundant flavor and a nutty gooey glaze adds the final decadent touch - Mmmm! - I happily created these sticky buns for the Ready Set Cook #9 Contest. Ingredients:
1 (1/4 ounce) packet active dry yeast (2 1/4 teaspoons) |
1/4 teaspoon sugar |
1/4 cup warm water |
1 large egg |
1 cup unsweetened coconut milk |
1/4 cup butter, softened |
1/3 cup sugar |
1 teaspoon salt |
4 1/4 cups all-purpose flour |
3/4 cup butter, softened |
1/2 cup brown sugar, packed |
1 teaspoon orange zest |
1 teaspoon freshly-squeezed orange juice |
3/4 cup chopped pecans |
3/4 cup lightly toasted coconut |
1/2 cup chopped dried apricot |
1 teaspoon orange zest |
1/2 cup white sugar |
1 1/2 teaspoons cinnamon |
2 tablespoons melted butter |
Directions:
1. Sprinkle yeast and sugar over warm water;let stand about 5 minutes until foamy.
2. Stir together proofed yeast mixture, egg, coconut milk, butter, sugar, salt, and 1-2 cups of the flour; gradually stir in remaining flour (a KitchenAid stand mixer or bread machine may be used) until a very soft and somewhat sticky dough comes together;add additional flour a tablespoon at a time if necessary to preclude excess stickiness, but be careful not to add too much.
3. Knead (a KitchenAid stand mixer or bread machine may be used) about 8 minutes until dough is smooth and still soft.
4. Place dough into oiled bowl; cover bowl and put in a warm place; allow dough to rise about 1 1/4 hours until doubled.
5. Meanwhile, cream together butter, brown sugar, orange zest, and orange juice to make the glaze; spread glaze evenly across the bottom of a 9x13 baking pan.
6. Combine pecans, coconut, apricots, orange zest, sugar, and cinnamon (save the melted butter for later) to make the filling; stir and toss to mix well.
7. Measure out 1 cup of the filling and sprinkle it evenly over the glaze already in the baking pan; set remainder aside.
8. Once dough has doubled; punch it down then turn out onto a lightly floured surface such as a large cutting board or clean countertop; roll or pat the dough into a 12x18 rectangle.
9. Brush dough rectangle with 2 tablespoons melted butter; sprinkle remaining filling evenly over the dough, leaving a 1 margin along one of the long sides.
10. Roll the dough up jelly-roll-style,beginning with the long side without a margin, into a tight cylinder, ending at the long side with the margin; pinch along the long seam and at the ends to seal the roll shut.
11. Cut (see the NOTE below for a very easy cutting method) the roll into 12 even pieces, each about 1 1/2 wide; arrange the cut pieces, pretty-side down, on top of the glaze in the baking pan.
12. Cover the pan and allow the buns to rise about 45 minutes or until once-again doubled.
13. Bake at 350°F for 30-35 minutes until the buns are golden-brown with sugar bubbling up between them; cool in baking pan 5 minutes, then invert onto a baking sheet; continue to cool a few minutes longer then pull apart the sticky buns; serve while still warm or cool completely.
14. NOTE: Using both hands, slide a two-foot length of plain dental floss under the dough roll; bring the ends of the floss up and across each other at the place you want to cut; pull the floss tight to make a very clean cut straight through the dough.
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