Thursday, July 31, 2014

"Sinful Sticky Buns" - July Artisan BOM

 YUMMY!!!!!! It feels good to be home and back in the kitchen. Our Bread of the month Challenge for July was Sticky Buns. I used the Sinful Sticky Buns recipe posted by Karen and they turned out amazing. The large pan is just regular carmel buns and the small pan of buns are filled with cranberry sauce. They came out very tasty.... 

Here is the recipe

For the Buns
2 packages active dry yeast
½ cup warm water
2 cups warm butter milk
½ cup unsalted butter
6 tablespoons sugar
2 teaspoons salt
2 eggs
6 ½ cups unbleached all purpose flour

1 cup unsalted butter
3 cups brown sugar
½ cup light corn syrup
3 cups broken pecan or walnut pieces

The seductive flavor of caramel and sweet butter and the crunch of nuts make these buns the highlight of any breakfast or brunch

Dissolve the yeast in the warm water
In a large bowl, mix buttermilk, butter, and eggs until well blended. Add the yeast and 4 cups of the flour; mix vigorously. Add the rest of the flour to make a soft dough. Knead again until the dough is smooth and elastic. Cover it and let rise until it doubles in bulk.

Make the caramel glaze: Put butter, brown sugar and corn syrup (I also add a teaspoon cinnamon) in a saucepan.

Heat and stir until the butter is melted and the sugar is dissolved. Remove from heat and pour 1 cup of glaze into a small bowl and set aside. Sprinkle the remaining glaze over the bottom of a 12-inch Dutch oven or 9 x 12 baking dish and sprinkle nuts over the glaze. Roll out the dough into a rectangle and spread with the glaze and nuts. Roll up like a jellyroll from the wide side into a long tube. Cut into 1-½ pieces. Place each piece in the Dutch oven flat side down. Cover and let rise until puffy.

Bake in the Dutch oven for 25 – 30 minutes or in and oven at 350’ for 30 – 35 minutes. Invert the pan onto plate lined with wax paper. Serve warm

Yield: 12 large buns

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