Ingredients: |
Ingredients: Dough:
1 pkg active dry yeast
¼ c. granulated sugar
½ c. + 2 tbsp. warm milk (105ºF to 115ºF)
1 egg
¾ tsp salt
3 c. unsifted all-purpose flour
5 tbsp. + 1 tsp. unsalted butter, softened
1 tbsp. unsalted butter, melted
Topping:
½ c. packed dark brown sugar
⅓ c. light corn syrup
6 tbsp. unsalted butter, cut into pieces
3 tbsp. honey
½ c. chopped walnuts or pecans
3 tbsp. dried currents
Filling:
2 tbsp. melted unsalted butter
¼ c. granulated sugar
2 tsp. ground cinnamon
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Directions: |
Directions:For dough, dissolve yeast and 1 tsp. of sugar in the warm milk in a large bowl. Let stand until foamy, 10 minutes. With wooden spoon, beat in egg, remaining sugar, salt, 2½ c. of the flour and 5 tbsp. of the softened butter until smooth, about 2 minutes. Gradually, add remaining flour, mixing with hands until dough begins to clean sides of bowl. Turn out onto lightly floured surface. Knead 2-3 minutes until smooth and elastic, shape into ball. Butter large bowl with remaining 1 tsp. of softened butter, transfer dough to bowl, turn to coat. Cover bowl with plastic wrap. Let rise in warm place 1½-2 hours, until doubled in bulk. Brush inside of 13 x 9 x 2" baking pan with melted butter.
For topping, in a small saucepan, heat brown sugar, corn syrup, and butter over medium heat, stirring constantly, until smooth. Remove from heat, stir in honey, nuts, and currants. Pour into prepared pan to coat bottom.
To assemble, punch down dough, turn out onto lightly floured surface. Roll dough to 20 x 12" rectangle. Brush with melted butter, sprinkle with sugar mixture. Roll up from long side, jelly roll fashion. Cut roll cross wise into 20, 1 in. thick slices. Arrange slices in prepared pan. Cover with plastic wrap. Let rise in warm place 1 to 1½ hours until doubled in bulk. Uncover. Bake in a 350º oven for 30 minutes, until buns are golden brown and topping mixture bubbles at edges of pan. Cool in pan on a rack 1 minute. Invert serving platter over pan, turn out buns onto platter. Cool to lukewarm. Gently pull apart into individual buns to serve. |
This recipe for Sticky Buns is from