Directions: |
Directions:1. For the Flour Paste: Whisk water and flour together in small bowl until no lumps remain. Microwave, whisking every 25 seconds, until mixture thickens to stiff, smooth, pudding-like consistency that forms mound when dropped from end of whisk into bowl, 50 to 75 seconds.
2. For the Dough: In bowl of stand mixer, whisk flour paste and milk together until smooth. Add egg and yolk and whisk until incorporated. Add flour and yeast. Fit stand mixer with dough hook and mix on low speed until all flour is moistened, 1 to 2 minutes. Let stand 15 minutes. Add sugar and salt and mix on medium-low speed 5 minutes. Stop mixer and add butter. Continue to mix on medium-low speed for 5 minutes longer, scraping down dough hook and sides of bowl halfway through (dough will stick to bottom of bowl).
3. Transfer dough to lightly floured work surface. Knead briefly to form ball and transfer, seam side down, to lightly greased bowl; lightly coat surface of dough with vegetable oil spray and cover with plastic wrap. Let rise until just doubled in volume, 40 to 60 minutes. While dough rises, prepare topping.
4. For the Topping: Grease 9- by 13-inch baking pan. In medium bowl, whisk together butter, brown sugar, sugar, corn syrup and salt until smooth. Whisk in water until incorporated. Pour into prepared pan and tilt pan to cover bottom surface. Sprinkle evenly with pecans, if using.
5. To assemble and bake buns: for filling, combine brown sugar and cinnamon in small bowl and mix until thoroughly combined; set aside. Turn dough out onto lightly floured work surface. Press dough gently but firmly to expel air. Working from center toward edge, pat and stretch dough to form 15-inch by 18-inch rectangle with long edge nearest you. Sprinkle filling mixture over dough, leaving 1-inch border along top edge; smooth filling into even layer with hand, then gently press mixture into dough to adhere.
6. Beginning with long edge nearest you, roll dough into cylinder, taking care not to roll too tightly. Pinch seam to seal and roll cylinder seam-side down. Mark gently with knife to create 12 equal portions. To slice, hold strand of dental floss taut and slide underneath cylinder, stopping at first mark. Cross ends of floss over each other, and pull. Slice cylinder into 12 portions and transfer cut-side down to prepared baking pan. Cover tightly with plastic wrap and let rise until buns are puffy and touching one another, 40 to 60 minutes. Meanwhile, adjust oven racks to lowest and to lower-middle position. Place rimmed baking sheet on lowest rack to catch any drips, and heat oven to 375 degrees.
7. Bake buns until golden brown, about 20 minutes. Tent loosely with foil and bake until center of dough registers at least 200 degrees, 10 minutes more. Cool on wire rack 5 minutes. Place rimmed baking sheet over buns and carefully invert. Remove 9- by 13-inch pan, and let buns cool 5 minutes. With spoon, scoop any glaze on baking sheet onto buns. Cool at least 10 minutes more before serving. |
This recipe for Sticky Buns is from