Saturday, June 18, 2011

Get your brunch on! Sticky buns for all!

As a southern girl, decadent foods are what I do best. Low fat, reduced calorie...that's all well and good. But sometimes you just need to put on your fat pants and fall in love with your food. This little recipe is made for crowd pleasing and super indulgence. As a bonus, here is our first video post!

Sweet & Salty Sticky Buns


3-4 cups all purpose flour
1/3 cup granulated sugar
1 tsp table salt
1 tsp kosher salt
2 pkgs active dry yeast
1 cup warm milk (120 degrees)
1 tsp cinnamon
1/4 cup softened butter
1 large egg
1 cup pecans, chopped
1 cup salted peanuts, chopped
1/4 cup packed brown sugar
2 tbsp butter, melted and cooled

Caramel topping
1 cup packed brown sugar
1/2 cup butter
1/4 cup dark corn syrup

In large stand mixer or large bowl, combine 2 cups flour, granulated sugar, table salt and yeast. Add milk, softened butter and egg. Beat on low speed for 1 minute then medium speed for 1 minute. Mix in enough remaining flour to handle dough easily. On lightly floured surface, knead dough until smooth and springy (about 4 minutes). Place the dough in a well greased bowl, turning to coat, then cover loosely with plastic wrap and a towel. Let rise for about 1 hour and 45 minutes or until doubled.

While the dough rises, make caramel sauce. In a saucepan, heat butter and 1 cup brown sugar, stirring constantly until boiling. Remove from heat and stir in corn syrup.

Pour caramel sauce into 13x9 pan and sprinkle with kosher salt and 1/2 cup pecans.

Push fist gently into dough to deflate. Roll dough into a large rectangle on a floured surface. Brush dough with melted butter. In a small bowl, combine1/2 cup pecans, 1 cup peanuts, 1/4 cup brown sugar and cinnamon. Sprinkle over the dough. Roll the dough tightly into a loaf and pinch the edges to seal.

Cut the roll into 1-1 1/2 inch thick slices. Place the slices in the pan about 1/4 - 1/2 inch apart and cover loosely with plastic wrap. Let rise until doubled (20 - 40 minutes).

Preheat oven to 350 degrees. Bake for 35 - 45 minutes or until golden brown. Remove from oven and let rest for 2 minutes. Cover pan with serving dish or cutting board and flip over. Let sit 2-3 minutes. Remove pan and serve.

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