Saturday, January 21, 2012

Sticky Buns by Alaksya

1-1/2 packages (about 3-1/4 teaspoons) dry yeast
1/4 cup warm water
1/2 cup shortening
1/3 cup sugar
1-1/2 teaspoon salt
1 cup milk
1 egg-replacer equivalent
4 cups sifted flour + up to 1 cup for kneading

1/3 cup melted butter
¼ cups brown sugar
1 tbsp cinnamon

Sticky Sauce
½ cup packed brown sugar
¼ cup butter, cubed
¼ cup corn syrup
½ cup chopped pecans (optional)

  1. Add the warm water to the yeast and soak 10 minutes.
  2. Scald milk; pour over the shortening. Add sugar and salt and cool to tepid. Add the dissolved yeast and egg-replacer. Add 4 cups flour adding one at a time beating after each addition.
  3. Dough should be soft yet firm enough to handle. Knead on floured board until elastic and smooth. Avoid too much flour. Turn dough into well oiled bowl. Let rise for 1 hour.
  4. Punch dough down. Roll dough out into a 18x10” rectangle. Cover with melted butter. Layer with a generous thick layer of brown sugar. Sprinkle on cinnamon as desired. Roll up jellyroll fashion.
  5. Using a scissors, piece of string or a sharp knife cut off about 12 slices 1-1/2 inch thick. 
  6. In a small saucepan, combine the brown sugar, butter and corn syrup; cook over medium heat until the sugar is dissolved. Stir in pecans. Pour into a greased 9” square baking dish*. Place slices cut side down over sauce. Cover and let rise until doubled, about 30 min.
  7. Bake at 350° for 25-30 minutes or until golden brown. Cool for 3 minutes before inverting onto a serving platter.

*If you would like to use muffin tins you just need to grease them, spoon in the sauce and place one slice of dough in each.

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