Sticky Buns

Print
Email
|

by Chef/Owner Tom Fleming, Crossroads Diner

wfaa.com

Posted on May 9, 2014 at 12:00 PM

 DOUGH

INGREDIENTS:

1/2 CUP SUGAR

8 CUP ALL-PURPOSE FLOUR

1 TBS SALT

2 TBS MELTED BUTTER

2 LARGE EGGS 

1 TSP SUGAR

5 TSP YEAST

2 1/4 CUP WARM WATER 

3 CUPS PECANS

 

IN MEDIUM BOWL PLACE YEAST AND 1 TSP SUGAR AND RESERVE

WARM WATER TO 101 DEGREES FARENHEIT.

MIX 1/4 CUP WATER WITH YEAST AND STIR WELL. PLACE IN WARM SPOT AND ALLOW TO RISE.

IN MIXER WITH DOUGH HOOK COMBINE 4 CUPS FLOUR, 1/2 CUP SUGAR AND SALT AND MIX.

ADD REMAINING WATER AND MIX FOR ONE MINUTE.

WHEN YEAST HAS RISEN ADD TO FLOUR MIXTURE.

ADD REMAINING FLOUR , BUTTER AND EGGS AND KNEAD TILL SMOOTH.

PLACE IN BOWL AND COVER WITH TOWEL.

ALLOW DOUGH TO RISE UNTIL DOUBLE IN SIZE.

WHILE DOUGH IS RISING, PREPARE GLAZE.

 

 GLAZE:

40Z UNSALTED BUTTER

1 CUP BROWN SUGAR

2 TBS DARK CORN SYRUP

PINCH SALT 

1 1/4 CUP BROWN SUGAR

1/3 CUP MILK

 

MELT BUTTER OVER LOW HEAT IN MEDIUM PAN.

STIR IN 1 CUP BROWN SUGAR, CORN SYRUP AND PINCH SALT,

WHISK UNTIL SMOOTH.

POUR INTO 9X13 PAN AND SPRINKLE WITH PECANS.

 

SPREAD

COMBINE SUGAR AND MILK AND WHIP TILL SMOOTH. 

ROLL DOUGH OUT INTO LARGE RECTANGLE, SPREAD SMEAR AND SPRINKLE WITH PECANS.

CUT INTO EQUAL BUNS AND PLACE IN PAN WITH GLAZE.

ALLOW TO RISE TO DOUBLE THERE SIZE.

BAKE AT 325 DEGREES ROTATING EVERY TEN MINUTES FOR 40 -50 MINUTES

Print
Email
|