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Breakfast Stick Buns
Submitted by Silkey Kay
Ingredients:
Sweet Dough:
1 envelope active dry yeast
1/4 cup honey
1/2 cup warm water (105-115*F)
1 large egg, well beaten
1/2 tsp salt
2 1/2 cups all purpose flour
1/4 cup + 1tsp unsalted butter
1 tbsp unsalted butter melted
Topping:
1/2 cup packed dark brown sugar
1/2 cup light corn syrup
6 tbsp unsalted butter, cut into bits
3 tbsp honey
3/4 cup chopped pecans
Filling:
2 tbsp unsalted butter, melted
1/4 cup granulated sugar mixed with 2 tsp ground cinnamon
Preparations:
Dough:
In bowl, dissolve yeast and 1 tsp honey in warm water. Let stand until foamy, 10 minutes. By hand, beat in remaining honey, the egg, salt, 2 cups flour, 1/4 cup butter until smooth, 2 minutes. Stir in remaining flour until soft dough forms. Knead on floured surface, 2 minutes, until smooth. Form balls. Butter bowl with 1 tsp butter; put dough in bowl; turn to coat. Cover with plastic. Let rise 1 1/2 to 2 hrs, until doubled. Brush 13x9x2 in. baking pan with the melted butter.
Topping:
In saucepan, heat sugar, syurp, butter, and stirring until smooth. Remove from heat; add honey and nuts. Pour in prepared pan to coat bottom
Filling:
Punch down dough; on floured surface, roll into 20x12 in. rectangle. Brush with butter; sprinkle with sugar mixture. Roll up from long side. Cut into 20 (1 in.) slices. Arrange slices in pan, evenly spaced. Cover. Let rise until doubled, about 1 hr.
Preheat oven to 350*F. Bake 30 minutes, until golden brown. Cool in pan 1 minute. Invert platter over pan; turn out buns onto platter. When luke warm pull apart into individual buns.
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Post #215 |
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