Ella's-style Pecan Sticky Buns
- 4 cups bread flour
- 1 Tbsp granulated sugar
- 1 scant Tbsp (1 envelope) active dry yeast
- 2 tsp salt
- 1 1/4 cups warm milk
- 1 egg
- 1/4 cup (1/2 stick) unsalted butter at room temperature
- 12 oz brown sugar
- 6 Tbsp (3/4 cup) unsalted butter
- 1/4 cup water
- 3 Tbsp light molasses
Sticky Buns Ingredients:
- 1/4 cup (1/2 stick) unsalted butter, melted
- 3/4 cup granulated sugar
- 3/4 tsp cinnamon
- 1 Tbsp grated orange zest
- 1 cup pecan halves
To make the dough: Place the flour, sugar, yeast and salt in a mixing bowl of an electric mixer fitted with a dough hook.
Add the milk, egg and butter. Mix for 7 minutes on low speed until a soft, sticky dough forms.
Cover the bowl with plastic wrap and set aside in a warm, draft-free place until doubled in volume, about 30 to 45 minutes.
To make the syrup: In a small saucepan, combine the brown sugar, butter, water and molasses. Bring to a boil, stirring constantly. Cook to 250° F on a candy thermometer, about 8 to 10 minutes.
Remove from the heat and cool slightly.
To make the sticky buns: Preheat the oven to 375° F. Pour a little of the melted butter into a 9 x 13-inch baking dish. Use a brush to grease the bottom and sides well.
On a lightly floured surface, roll the dough into an 8 x 14-inch rectangle.
Pour the remaining melted butter onto the dough and use a brush to butter the dough completely.
Combine the sugar and cinnamon. Sprinkle the cinnamon- sugar and orange zest evenly over the dough.
Pour half of the syrup into the prepared pan. Pour the other half of the syrup over the dough.
Sprinkle half of the pecans over the dough and the other half in the pan. Starting at one long side, roll the dough to form a log.
Cut the roll into 6 equal pieces. Place pieces cut-side down in the baking dish. Let stand for 5 minutes.
Bake the buns until they are evenly browned and seem firm in the center, about 45 minutes.
Remove from the oven. Turn the baking pan upside- down onto a sheet pan. Let the buns stand 1 minute. Remove baking pan.Makes 6 Source:
Submitted by: Recipe Group Member
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