Recipe courtesy of Sara Moulton
Yield:
18 buns
Level:
Easy

Ingredients

Directions

In a small bowl let the currants macerate in the brandy and 1/4 cup hot water for 20 minutes, or until they are softened, and drain them. In a saucepan heat 1/4 cup of the brown sugar, 1/4 cup honey, and butter over moderately low heat, stirring, until the sugar is melted. Pour the mixture into an 8 1/2-inch round cake pan, and sprinkle the pecans over it. Roll the dough into an 18- by 10-inch rectangle on a lightly floured surface, force the remaining 1/2 cup brown sugar through a coarse sieve evenly over the dough, and sprinkle the cinnamon and currants over the brown sugar. Beginning with a long side roll up the dough tightly, jelly-roll fashion. Cut it into 1-inch slices with a sharp knife, and fit the slices cut side up in one layer in the pan, pressing them down gently. Bake the buns in a pre-heated 425 degree F oven for 20 minutes, or until a tester inserted in the dough comes out clean. Run a thin knife around the edge of the pan, invert the buns onto a plate, and invert them onto a platter so that the plain side is up. Brush the top with the additional honey, heated, if desired. (Or, if you prefer not to use the honey glaze, invert the buns directly onto a platter, sticky side up.);

IDEAS YOU'LL LOVE

Sticky Honey-Soy Chicken Wings

Recipe courtesy of Tyler Florence

Maple Pecan Rice Pudding

Recipe courtesy of Ina Garten

Pecan Pie

Recipe courtesy of Ree Drummond

Sticky Wings

Recipe courtesy of Family Circle Magazine

Baked Ham with Brown Sugar Honey Glaze

Recipe courtesy of Trisha Yearwood

Pecan Pie

Recipe courtesy of Food Network Kitchen

Sticky Spicy Slow-Cooked Ribs

Recipe courtesy of Ree Drummond

Rustic Country Bread with Honey Butter

Recipe courtesy of Ree Drummond

Roasted Sweet Potatoes with Honey and Cinnamon

Recipe courtesy of Tyler Florence

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking