Recipe courtesy of Barton G
Sticky Buns
- Level: Intermediate
- Yield: 36 miniature Sticky Buns or 12 full size
- Total: 3 hr 25 min
- Prep: 15 min
- Inactive: 3 hr
- Cook: 10 min
Ingredients
Dough:
1-ounce sugar
1.6 ounces butter, plus 12 ounces for folding process
1/2 cup milk
Pinch baking powder
1/2-ounce dry yeast
2 pinches salt
1.1 pounds all-purpose flour
3 eggs
Filling:
3.2 ounces butter
1/2 pound brown sugar
1.6 ounces vegetable shortening
3 ounces honey
Splash vanilla extract
Pecans
Cinnamon Powder
Sugar
Golden Raisins
Directions
- For the dough: Preheat the oven to 350 degrees F.
- Cream together the sugar and 1.6 ounces of butter. Add the rest of the ingredients and mix well. Roll dough out flat into a rectangle. Top dough with 1/3 of the remaining butter. Fold the dough over the butter and put in the refrigerator for 1 hour. Remove the dough, fold again with 1/3 of the butter, and refrigerate for 1 more hour. Repeat folding process 1 more time, using the last 1/3 of the butter.
- For the filling: Cream the butter. Add the sugar and vegetable shortening and mix together. Add the honey and vanilla and mix well.
- To assemble: Put enough filling into each cup of a muffin pan so that it covers the bottom. Sprinkle some pecans over the filling in each cup.
- Flatten out a piece of dough. Egg wash the surface of the dough. Sprinkle with cinnamon powder, sugar, golden raisins and pecans, to taste. Roll the dough into a log and then cut into 1-inch pieces. Place 1 piece into each muffin cup. Bake for 10 to 15 minutes, or until golden brown. Place the muffin pan on a cookie sheet and flip over. Sticky buns should come out with a rounded caramelized pecan top.