Sticky Buns for Christmas!
I'm pretty sure that if you polled the Charlestonian population; they would tell you that some of the finest Sticky Buns on Earth come from here!
This is one of my favorite holiday foods. It take some time and effort, but it's Christmas and my family is totally worth it.
Have 3 stick of butter on the counter over night to 24 hours, before beginning.
First you need to make a sweet, Sally Lund, style dough. You need:
2/3 cup whole milk (I used skim without a problem)
5 Tbs. sugar
1 3/4 tsp. active dry yeast (one 1/4 oz. packet)
2 large eggs at room temp
2 3/4 cups All Purpose flour
1 tsp. kosher salt
1 stick butter (that you have left on the counter overnight) cut into 8 pieces
pan spray
Heat the milk in the microwave to 110-115F. Stir in 1 Tbs of the sugar and the yeast. Whisk gently to dissolve the yeast. Allow the milk mix to stand for 5 minutes until the yeast becomes frothy. Whisk in the eggs.
Combine the rest of the sugar, flour, and salt in the bowl of a stand
mixer with the dough hook attachment, or in the food processor with the
blade attached. turn on the machine and add the liquid. Once you have a
soft, sticky dough (you may need to add a little more milk), add the
butter one piece at a time allowing the butter to fully disappear before
adding the then next piece. This will take about 10 minutes (5 in the
food processor).
Spray a large bowl with Pam. Scrape the dough into the bowl, and spray a little Pam over the dough. Cover it with plastic wrap and place in the fridge 2-24 hours.
Topping
1 stick of the butter you left on the counter
3/4 cup brown sugar
3/4 cup heavy cream
1/3 cup honey (or 100% pure maple syrup-DON'T USE THE FAKE STUFF!!!!!)
1/4 tsp. Kosher salt
1 3/4 cups chopped toasted pecans, walnuts, almonds, etc...
Melt the butter in a small heavy saucepan. stir in the brown sugar, cream, salt, and honey. Bring to a boil, reduce the heat and simmer 4 minutes until you have a thick syrupy caramel. Spray a 9inch cake pan with Pam. Pour one cup of the caramel into the oiled cake pan. Sprinkle 1/2 of the nuts into the caramel in the pan. set aside.
Filling
1 stick of the butter that you left out overnight
1/2 cup brown sugar
3/4 tsp. cinnamon
1/4 cup nutmeg
1/8 tsp. kosher salt
Beat in a stand mixer with the paddle attachment, or in your food processor, until you have a smooth, even, fluffy mixture.
On a lightly floured surface-roll out your sweet dough to a 12x16 rectangle. Evenly spread the filling onto the dough leaving about a one inch boarder on the long sides of the dough clean. Sprinkle the dough with the remaining 1/2 of nuts. Roll up your dough sheet starting from one long edge. Once that is done, cut the dough into 9 round pieces. Place them in the caramel prepped pan. Cover with plastic wrap and allow to rise for 1 hour.
Bake at 350F for 25 minutes, turn the pan 180 degrees, and bake at 350F for 25 minutes more. Remove from the oven and allow to cool for about 5 minutes. Pout the remaining caramel/nut mix over the buns, spread out a little to coat them evenly.
Allow to cool 10-30 minutes more and serve fresh from the pan!
Yes this one takes a good bit of time to prepare, but if you do make
these, I guarentee you, you will be the most popular person in the
house!
This is one of my favorite holiday foods. It take some time and effort, but it's Christmas and my family is totally worth it.
Have 3 stick of butter on the counter over night to 24 hours, before beginning.
First you need to make a sweet, Sally Lund, style dough. You need:
2/3 cup whole milk (I used skim without a problem)
5 Tbs. sugar
1 3/4 tsp. active dry yeast (one 1/4 oz. packet)
2 large eggs at room temp
2 3/4 cups All Purpose flour
1 tsp. kosher salt
1 stick butter (that you have left on the counter overnight) cut into 8 pieces
pan spray
Heat the milk in the microwave to 110-115F. Stir in 1 Tbs of the sugar and the yeast. Whisk gently to dissolve the yeast. Allow the milk mix to stand for 5 minutes until the yeast becomes frothy. Whisk in the eggs.
Spray a large bowl with Pam. Scrape the dough into the bowl, and spray a little Pam over the dough. Cover it with plastic wrap and place in the fridge 2-24 hours.
Topping
1 stick of the butter you left on the counter
3/4 cup brown sugar
3/4 cup heavy cream
1/3 cup honey (or 100% pure maple syrup-DON'T USE THE FAKE STUFF!!!!!)
1/4 tsp. Kosher salt
1 3/4 cups chopped toasted pecans, walnuts, almonds, etc...
Melt the butter in a small heavy saucepan. stir in the brown sugar, cream, salt, and honey. Bring to a boil, reduce the heat and simmer 4 minutes until you have a thick syrupy caramel. Spray a 9inch cake pan with Pam. Pour one cup of the caramel into the oiled cake pan. Sprinkle 1/2 of the nuts into the caramel in the pan. set aside.
Filling
1 stick of the butter that you left out overnight
1/2 cup brown sugar
3/4 tsp. cinnamon
1/4 cup nutmeg
1/8 tsp. kosher salt
Beat in a stand mixer with the paddle attachment, or in your food processor, until you have a smooth, even, fluffy mixture.
On a lightly floured surface-roll out your sweet dough to a 12x16 rectangle. Evenly spread the filling onto the dough leaving about a one inch boarder on the long sides of the dough clean. Sprinkle the dough with the remaining 1/2 of nuts. Roll up your dough sheet starting from one long edge. Once that is done, cut the dough into 9 round pieces. Place them in the caramel prepped pan. Cover with plastic wrap and allow to rise for 1 hour.
Bake at 350F for 25 minutes, turn the pan 180 degrees, and bake at 350F for 25 minutes more. Remove from the oven and allow to cool for about 5 minutes. Pout the remaining caramel/nut mix over the buns, spread out a little to coat them evenly.
Allow to cool 10-30 minutes more and serve fresh from the pan!
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