Fabulous Sticky Buns

Name: Fabulous Sticky Buns
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 1 batch, 12 serving(s)
Ingredients: 3 large eggs (room temperature); 3/4 cup buttermilk (room temperature); 1/4 cup granulated sugar; 1 1/4 teaspoons table salt; 3/4 ounce yeast (2 1/4 tsp.); 4 1/4 cups unbleached all-purpose flour (I used regular all-purpose); 6 tablespoons unsalted butter (melted and cooled 'til warm); 6 tablespoons unsalted butter; 3/4 cup light brown sugar; 3 tablespoons light corn syrup (or dark. I used light); 2 tablespoons heavy cream; 1 pinch table salt; 3/4 cup light brown sugar (packed); 2 teaspoons ground cinnamon; 1/4 teaspoon ground cloves; 1 tablespoon unsalted butter (melted); 3 tablespoons unsalted butter; 1/4 cup light brown sugar (packed); 3 tablespoons light corn syrup (or dark); 1 pinch table salt; 1 teaspoon vanilla extract; 3/4 cup pecans (toasted in skillet 5 minutes and chopped)

(1)

Recipe by SarikaKisSzentem

In my small bakery I've searched high and low for a sticky bun recipe that is made from scratch since I don't use pre-mixed ingredients. THIS, I tell you, is the absolute best. I retrieved it from Cook's Entertaining magazine (Cook's Illustrated). Use a food processor fitted with the dough blade if you have one readily available. I deviated a little by not doing the Pecan Topping. Just feel there's enough glaze. Putting the recipe in just in case you'd want to use it. Instead of the stand mixer I opted for the food processor.

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READY IN: 1hr 10mins

SERVES: 12

YIELD: 1 batch

UNITS: US

INGREDIENTS

Nutrition

3

large eggs (room temperature)
³⁄₄

cup buttermilk (room temperature)
¹⁄₄

cup granulated sugar
1 ¹⁄₄

teaspoons table salt
³⁄₄

ounce yeast (2 1/4 tsp.)
4 ¹⁄₄

cups unbleached all-purpose flour (I used regular all-purpose)
6

tablespoons unsalted butter (melted and cooled 'til warm)
Caramel Glaze
6

tablespoons unsalted butter
³⁄₄

cup light brown sugar
3

tablespoons light corn syrup (or dark. I used light)
2

tablespoons heavy cream
1

pinch table salt
Filling
³⁄₄

cup light brown sugar (packed)
2

teaspoons ground cinnamon
¹⁄₄

teaspoon ground cloves
1

tablespoon unsalted butter (melted)
Pecan Topping
3

tablespoons unsalted butter
¹⁄₄

cup light brown sugar (packed)
3

tablespoons light corn syrup (or dark)
1

pinch table salt
1

teaspoon vanilla extract
³⁄₄

cup pecans (toasted in skillet 5 minutes and chopped)

DIRECTIONS

Dough:
In the processor bowl, whisk eggs to combine.
Add buttermilk. Whisk in sugar, salt and yeast.
Add 2 cups of the flour and process until evenly moistened.
Add balance (2 1/4 cups) of the flour.
Process about 2 minutes.
Should be slightly sticky but comes away from sides of bowl.
Spray large bowl with nonstick cooking spray. Turn dough and cover with plastic wrap until doubled about 2- 2 1/2 hours.
Glaze:
Combine all ingredients in a small saucepancook over medium heat until mixture is thoroughly combined. Pour into a 13x9" baking pan or dish. Spread to cover evenly. Set aside.
Combine filling ingredients well.
Assembling and Baking:
On lightly floured surface, roll out dough 16x12". Brush with the 1 tablespoons melted butter leave 1/2" border at top edge. Brush sides of the baking pan with a little bit of the butter.
Sprinkle ingredients over the surface evenly. Press into dough to allow filling to adhere.
Starting from the 16" side nearest to you, roll up. Pinch edges. Stretch to 18". Cut roll in half and then halves again to get 12 pieces.
Place evenly in pan. Let raise until sides meet and are puffy.
I actually did this recipe up to this point and covered it with plastic wrap and refrigerated it until morning. Take out early enough so that it raises quicker.
Bake 350 degree oven30-35 minutes or until thermometer reads 180 degrees in the center bun. Remove and let cool 10 minute.
Turn out onto a large rectangular dish or low-sided pan.
Optional: Top with Pecan Topping.