Pecan Sticky Buns


Ingredients
DOUGH
  • 2 cups whole milk
  • ½ cup vegetable oil
  • ½ cup (100g) granulated sugar
  • 2 1/4 teaspoons (¼-oz. pkg.) active dry yeast
  • 4½ cups all-purpose flour, plus more for dusting
  • 1½ tsp. kosher salt
  • ½ tsp. baking powder
  • ½ tsp. baking soda
DOUGH FILLING
  • ½ cup salted butter, very soft
  • 2 Tbsp. ground cinnamon
  • 1 cup (200g) brown sugar
TOPPING
  • 1 cup (226g) butter, melted
  • 1½ cups (300g) firmly packed light brown sugar
  • 2 tablespoons honey
  • 1 teaspoon of kosher salt
  • 1 teaspoon vanilla extract
  • 1 tablespoon whiskey, optional (I used Wild Turkey)
  • 2 cups pecan halves, roughly chopped
Instructions
DOUGH
  1. In a saucepan over medium heat, add milk, oil, and 1/2 cup of granulated sugar. Stir and heat mixture to a soft boil (just barely bubbling), or about 5 minutes.
  2. Set aside; let cool 30 minutes.
  3. Once the mixture has cooled, sprinkle yeast on top of milk mixture, and let it sit 1 minute.
  4. In a large bowl, add 4 cups of flour. Pour the milk & yeast mixture over the flour and stir until just combined. It should be wet and sticky and warm in temperature.
  5. Cover with a kitchen towel, and let sit in a warm place for 1 hour.
  6. After the dough has rested for 1 hour, remove towel. It should look the same. Add salt, baking powder, baking soda, and remaining ½ cup flour.
  7. Knead to combine. (If you use a large enough bowl, you can knead the ingredients together right in the bowl.)
  8. Cover and chill 1 hour.
MAKE THE TOPPING
  1. Melt butter in a medium microwave-safe bowl. Add in the brown sugar, honey, salt, vanilla, and whiskey (if adding). Stir well and make sure there are no lumps. Set aside.
PREPARE DOUGH & DOUGH FILLING
  1. Preheat oven to 325°F.
  2. Roll dough into a 30×10-inch rectangle on a floured surface. (Such as a clean countertop)
  3. Using a clean hand, spread the soft butter over the surface of dough, making sure spread evenly and covering all of the dough, right up to the edge. Sprinkle with 1 cup brown sugar and then sprinkle with cinnamon.
  4. Starting on the long side, roll up dough, jelly-roll fashion. Cut roll crosswise into 16 equal slices, and set aside. (Cut in half at the center, now cut each new section in the center, then cut each new section in half. This should be 16 pieces.)
  5. Set a 12-inch cast-iron skillet on top of a foil-lined and rimmed baking sheet. Place pecans in bottom of skillet, and pour the butter and brown sugar (the TOPPING) mixture on top.
  6. Place skillet in oven until sugar mixture is slightly foamy and bubbling, about 10-15 minutes.
  7. After the 10-15 minutes, remove from oven and place rolls, cut side up, on top of melted and bubbling sugar. (Place the rolls carefully around the edges making sure to not touch the hot skillet)
  8. Cover and let rolls rise, about 20 minutes.(This is outside the oven! Do not place rolls back into oven until they have risen for about 20 minutes!)
  9. Return skillet to oven, and bake at 325°F until rolls are golden brown and sugar is brown and sticky, 30 to 40 minutes. (I covered the rolls with a loose foil tent for the first 20 minutes. This is optional.)
  10. Remove baking sheet with skillet on it from the oven and let cool 15 minutes. Invert rolls onto a large serving platter. Best served warm!

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