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Recipe Name: Amy Scherber's Pecan Sticky Buns Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 9

2 1/4 Teaspoon(s) Active dry yeast
1/4 Cup(s) 2 ounces very warm water
105 to 115 degrees F
5 1/3 Cup(s) 24 ounces unbleached
All-Purpose Flour
2 1/4 Teaspoon(s) Kosher salt
2 Cup(s) 16 ounces warm water 90
Degrees F), Degrees F
9 Tablespoon(s) 4 1/2 ounces unsalted
1/2 Cup(s) Plus 1 tablespoon, 5 ounces
Dark brown sugar, firmly
4 Tablespoon(s) 2 ouncesunsalted butter
2/3 Cup(s) Plus 1 tablespoon, 2 3/4
Ounces) pecan pieces, Ounces pecan pieces
1/3 Cup(s) Plus 1 tablespoon, 2 1/2
Ounces) granulated sugar, Ounces granulated sugar
1 Teaspoon(s) Cinnamon
Equipment: One 9-inch square baking pan, preferably non-stick,
buttered on sides only; one sheet pan, lined with aluminum foil Place
the yeast and warm water in a small bowl and stir with a fork to
dissolve the yeast. Allow it to stand for about 3 minutes. Mix the
flour and salt together in a large bowl. Add the warm water and the
yeast mixture and stir with your fingers to moisten the flour,
scraping the sides of the bowl and folding the dough over itself until
it gathers into a shaggy mass. Move the dough to a lightly floured
surface and knead it by hand for 5 minutes. This is a soft, moist
dough. If the dough seems too stiff and hard to knead, add extra warm
water 1 tablespoon at a time until you get a nice malleable dough.
Gently shape the dough into a loose ball, cover it with plastic, and
let it rest on the table for 20 minutes. (This rest period is the
autolyse.) Gently knead the dough on the lightly floured surface for
1to 2 more minutes, or until it becomes smooth, supple, and elastic
but not too firm. The texture of the dough should be soft but springy.
Shape the dough into a loose ball, place it in a lightly oiled bowl,
and turn to coat the top with oil. Cover it tightly with plastic wrap
and let it rise at room temperature (75 to 77 degrees F)until it has
doubled in volume, about 1 1/2 to 2 hours While the dough is rising;
in a small saucepan, heat the 9 tablespoons butter and the dark brown
sugar over low heat, stirring occasionally, until the butter has
melted and the sugar is completely moistened (it won't be dissolved),
then whisk until the mixture looks silky and a little lighter in
color. Use 1 tablespoon softened butter to grease the sides of a
9-inch square pan, then pour in the caramel, tilting the pan slightly
so the mixture spreads evenly over the bottom of the pan. Sprinkle the
toasted pecans over the warm caramel and press them down slightly. Put
the pan in the refrigerator to cool the caramel; be the pan's on a
level surface. Put the granulated sugar and cinnamon in a small bowl
and stir until evenly mixed. Set aside. When the dough has doubled,
gently pour it out of the bowl onto the floured work surface. Flatten
the dough and stretch it with your fingers to form a 13 by 10-inch
rectangle, with a long side facing you. Work gently so you don't tear
the dough surface. The dough should stretch easily at this point, but
if it resists, let it rest for 5 minutes and resume stretching. Check
to be sure the dough isn't sticking to the work surface; flour the
table again, if necessary. Spread 3 tablespoons of the softened butter
evenly over the the dough, leaving a 1/2-inch strip unbuttered along
the top edge. Sprinkle the cinnamon/sugar mixture generously and
evenly over the butter, again leaving the top 1/2-inch of the
rectangle bare. Starting with the bottom edge, roll up the dough
jelly-roll fashion into a long log. If the dough sticks to the table
as you're rolling, use a dough scraper to loosen it gently. Pinch
gently but firmly along the seam to seal it. If necessary, gently
shape the roll so it is a nice uniform log. Take the caramel-lined pan
out of the refrigerator. Cut the log of dough into 9 equal pieces.
(It's easiest to mark the roll first to show where you're going to
make the cuts--a slight indentation with the knife edge will do--then
use a sharp serrated knife to cut completely through the dough.) Lay
the pieces cut side down on top of the caramel. Don't worry if it's a
tight fit. Let rise, uncovered, at room temperature until the dough
has almost doubled, about 1 to 1 1/4 hours. The rolls should fill the
pan and extend 1/2 to 3/4-inch above it. In the meantime, position a
rack in the center of the oven and preheat the oven to 375 degrees F.
Put the pan of sticky buns on a foil-lined baking sheet and place it
in the oven. Bake for 10 minutes, then reduce the oven temperature to
350 degrees F and bake for 30 to 40 minutes longer, until the tops of
the buns are golden brown and crusty. It's important to bake the buns
long enough so the dough is cooked all the way through and the caramel
topping develops properly. Set the pan of buns on a rack to cool for 5
minutes. Then quickly but carefully turn the pan upsidedown and
release the sticky buns onto a large flat heatproof plate. Immediately
scrape out any caramel remaining and spread it on top of the buns,
filling in any bare spots. Let them cool until just warm before
NETWORK, G.P. All Rights Reserved Posted to Bakery-Shoppe Digest V1
#230 by Bill <> on Sep 11, 1997

Nutrition (calculated from recipe ingredients)
Calories: 627
Calories From Fat: 203
Total Fat: 23.1g
Cholesterol: 57.6mg
Sodium: 540.7mg
Potassium: 144.3mg
Carbohydrates: 90.6g
Fiber: 3.7g
Sugar: 1.2g
Protein: 13.2g

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