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Saturday, February 12

Sticky buns

Egg, large, room temperature
plus enough water, 80°F, to equal
1 cup
3 ½ teaspoons
1/3 cup
1 ½ teaspoons
Flour, bread
3 ½ cups
Yeast, active dry
2 teaspoons
Butter, softened
½ cup
1/3 cup
Cinnamon, ground
1 tablespoon
Pecans, chopped
½ cup
Butter, melted
¾ cup
Sugar, brown
¾ cup
Pecan halves
1 cup
  1. Place dough ingredients, as ordered, in your bread machine, select the Dough setting, and then Start.
  2. Place dough on a lightly floured surface, roll to 12x16-inch rectangle, and spread with butter; combine remaining filling ingredients, and sprinkle over dough.
  3. Roll up tightly, jelly-roll style, starting with the longest (16-inch) side, and cut into 1-inch slices.
  4. Combine topping ingredients, and spread into a 9x13-inch baking dish; line dish bottom with pecan halves.
  5. Place slices on the topping mixture, and let rise in a warm place for 30 minutes, or until doubled in size.
  6. Bake at 350°F for 35 minutes, or until golden brown.
  7. Use oven mitts to carefully invert onto a heat-proof serving tray; the syrup will be dangerously hot.

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