Merry Christmas!

Good morning all! Now doesn’t this look like a lovely way to start the day? :)

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Overnight Sticky Buns

Dough

  • 1/4 cup warm water (105 to 115° F)
  • 1 package (1/4 oz) active dry yeast
  • 1/4 cup plus 1 tsp. sugar
  • 3/4 cup milk
  • 4 Tbs. butter, softened
  • 1 tsp. salt
  • 3 large egg yolks
  • 4 cups all-purpose flour

Filling

  • 1/2 cup light brown sugar
  • 1 Tbs. ground cinnamon
  • 4 Tbs. butter, melted

Topping

  • 2/3 cup light brown sugar
  • 3 Tbs. butter
  • 2 Tbs. light corn syrup
  • 2 Tbs. maple syrup
  • 1 1/4 cups pecans, chopped

In large mixing bowl, combine warm water, yeast, and 1 tsp. granulated sugar; stir to dissolve. Let stand 5 minutes, or until foamy.

Blend yeast mixture with milk, butter, salt, egg yolks, 3 cups flour, and remaining 1/4 cup granulated sugar until blended. With wooden spoon, stir in 3/4 cup flour. Turn dough onto lightly floured surface and knead about 5 minutes, until smooth and elastic, working in about 1/4 cup more flour as necessary just to keep dough from sticking.

Shape dough into ball; place in greased large bowl, turning dough over to grease top. Cover bowl and let dough rise in warm place (80 to 85° F) about 1 hour.

Meanwhile, prepare filling: in small bowl, combine brown sugar and cinnamon. Reserve melted butter.

Prepare topping: In 1-quart saucepan, heat brown sugar, butter, corn syrup, and maple syrup over low heat, stirring occasionally, until butter has melted. Grease 9×13 baking pan; pour melted brown-sugar mixture into pan and sprinkle evenly with pecans; set aside.

Punch down dough. Turn dough onto lightly floured surface; cover and let rest 15 minutes. On lightly floured surface, with floured rolling pin, roll dough into 18- by 12-inch rectangle. Brush dough with reserved melted butter and sprinkle with cinnamon mixture. Starting at one long side, roll up dough jelly-roll fashion; place, seam side down, on surface. Cut dough crosswise into 20 slices.

Place slices, cut side down, on topping in baking pan in 4 rows of 5 slices each. Cover pan and refrigerate at least 12 or up to 20 hours.

Preheat oven to 375° F. Bake buns 30 minutes, or until golden. Remove pan from oven. Immediately place serving tray or jelly-roll pan over top of baking pan and invert; remove baking pan. Let buns cool slightly to serve warm or cool completely to serve later.

Source: Slightly adapted from Good Housekeeping

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