Side Pannel
Amy Scherber's Pecan Sticky Buns
Amy Scherber's Pecan Sticky Buns
- Recipe Submitted by ADMIN on 09/26/2007
Category: Desserts, Breads
Ingredients List
- 2 1/4 ts Active dry yeast
- 1/4 c (2 ounces) very warm water
- (105 to 115 degrees F)
- 5 1/3 c (24 ounces) unbleached
- All-purpose flour
- 2 1/4 ts Kosher salt
- 2 c (16 ounces) warm water (90
- Degrees F)
- 9 tb (4 1/2 ounces) unsalted
- Butter
- 1/2 c Plus 1 tablespoon(5 ounces)
- Dark brown sugar, firmly
- Packed
- 4 tb (2 ounces)unsalted butter,
- Softened
- 2/3 c Plus 1 tablespoon (2 3/4
- Ounces) pecan pieces
- Toasted
- 1/3 c Plus 1 tablespoon (2 1/2
- Ounces) granulated sugar
- 1 ts Cinnamon
Directions
Equipment: One 9-inch square baking pan, preferably non-stick, buttered on
sides only; one sheet pan, lined with aluminum foil
Place the yeast and warm water in a small bowl and stir with a fork to
dissolve the yeast. Allow it to stand for about 3 minutes. Mix the flour
and salt together in a large bowl. Add the warm water and the yeast mixture
and stir with your fingers to moisten the flour, scraping the sides of the
bowl and folding the dough over itself until it gathers into a shaggy mass.
Move the dough to a lightly floured surface and knead it by hand for 5
minutes. This is a soft, moist dough. If the dough seems too stiff and hard
to knead, add extra warm water 1 tablespoon at a time until you get a nice
malleable dough. Gently shape the dough into a loose ball, cover it with
plastic, and let it rest on the table for 20 minutes. (This rest period is
the autolyse.)
Gently knead the dough on the lightly floured surface for 1to 2 more
minutes, or until it becomes smooth, supple, and elastic but not too firm.
The texture of the dough should be soft but springy. Shape the dough into a
loose ball, place it in a lightly oiled bowl, and turn to coat the top with
oil. Cover it tightly with plastic wrap and let it rise at room temperature
(75 to 77 degrees F)until it has doubled in volume, about 1 1/2 to 2 hours
While the dough is rising; in a small saucepan, heat the 9 tablespoons
butter and the dark brown sugar over low heat, stirring occasionally, until
the butter has melted and the sugar is completely moistened (it won't be
dissolved), then whisk until the mixture looks silky and a little lighter
in color. Use 1 tablespoon softened butter to grease the sides of a 9-inch
square pan, then pour in the caramel, tilting the pan slightly so the
mixture spreads evenly over the bottom of the pan. Sprinkle the toasted
pecans over the warm caramel and press them down slightly. Put the pan in
the refrigerator to cool the caramel; be the pan's on a level surface. Put
the granulated sugar and cinnamon in a small bowl and stir until evenly
mixed. Set aside.
When the dough has doubled, gently pour it out of the bowl onto the floured
work surface. Flatten the dough and stretch it with your fingers to form a
13 by 10-inch rectangle, with a long side facing you. Work gently so you
don't tear the dough surface. The dough should stretch easily at this
point, but if it resists, let it rest for 5 minutes and resume stretching.
Check to be sure the dough isn't sticking to the work surface; flour the
table again, if necessary.
Spread 3 tablespoons of the softened butter evenly over the the dough,
leaving a 1/2-inch strip unbuttered along the top edge. Sprinkle the
cinnamon/sugar mixture generously and evenly over the butter, again leaving
the top 1/2-inch of the rectangle bare. Starting with the bottom edge, roll
up the dough jelly-roll fashion into a long log. If the dough sticks to the
table as you're rolling, use a dough scraper to loosen it gently. Pinch
gently but firmly along the seam to seal it. If necessary, gently shape the
roll so it is a nice uniform log.
sides only; one sheet pan, lined with aluminum foil
Place the yeast and warm water in a small bowl and stir with a fork to
dissolve the yeast. Allow it to stand for about 3 minutes. Mix the flour
and salt together in a large bowl. Add the warm water and the yeast mixture
and stir with your fingers to moisten the flour, scraping the sides of the
bowl and folding the dough over itself until it gathers into a shaggy mass.
Move the dough to a lightly floured surface and knead it by hand for 5
minutes. This is a soft, moist dough. If the dough seems too stiff and hard
to knead, add extra warm water 1 tablespoon at a time until you get a nice
malleable dough. Gently shape the dough into a loose ball, cover it with
plastic, and let it rest on the table for 20 minutes. (This rest period is
the autolyse.)
Gently knead the dough on the lightly floured surface for 1to 2 more
minutes, or until it becomes smooth, supple, and elastic but not too firm.
The texture of the dough should be soft but springy. Shape the dough into a
loose ball, place it in a lightly oiled bowl, and turn to coat the top with
oil. Cover it tightly with plastic wrap and let it rise at room temperature
(75 to 77 degrees F)until it has doubled in volume, about 1 1/2 to 2 hours
While the dough is rising; in a small saucepan, heat the 9 tablespoons
butter and the dark brown sugar over low heat, stirring occasionally, until
the butter has melted and the sugar is completely moistened (it won't be
dissolved), then whisk until the mixture looks silky and a little lighter
in color. Use 1 tablespoon softened butter to grease the sides of a 9-inch
square pan, then pour in the caramel, tilting the pan slightly so the
mixture spreads evenly over the bottom of the pan. Sprinkle the toasted
pecans over the warm caramel and press them down slightly. Put the pan in
the refrigerator to cool the caramel; be the pan's on a level surface. Put
the granulated sugar and cinnamon in a small bowl and stir until evenly
mixed. Set aside.
When the dough has doubled, gently pour it out of the bowl onto the floured
work surface. Flatten the dough and stretch it with your fingers to form a
13 by 10-inch rectangle, with a long side facing you. Work gently so you
don't tear the dough surface. The dough should stretch easily at this
point, but if it resists, let it rest for 5 minutes and resume stretching.
Check to be sure the dough isn't sticking to the work surface; flour the
table again, if necessary.
Spread 3 tablespoons of the softened butter evenly over the the dough,
leaving a 1/2-inch strip unbuttered along the top edge. Sprinkle the
cinnamon/sugar mixture generously and evenly over the butter, again leaving
the top 1/2-inch of the rectangle bare. Starting with the bottom edge, roll
up the dough jelly-roll fashion into a long log. If the dough sticks to the
table as you're rolling, use a dough scraper to loosen it gently. Pinch
gently but firmly along the seam to seal it. If necessary, gently shape the
roll so it is a nice uniform log.
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