| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 12 | servings | ||
INGREDIENTS
| 2 | pk | Active dry yeast |
| 1 | c | Warm milk; plus |
| 2 | tb | Warm milk; (about 110 degrees) |
| 6 | c | Flour |
| 1/3 | c | Granulated sugar |
| 2 | ts | Salt |
| 4 | lg | Eggs |
| 1 | lb | Unsalted butter (cut up); room temperature |
| 3 1/3 | c | Pecan halves |
| 2 1/4 | c | Light corn syrup |
| 1 1/4 | c | Dark brown sugar -; (packed) |
| 1/2 | c | Sour cream; plus |
| 3 | tb | Sour cream |
| 1 | tb | Cinnamon |
INSTRUCTIONS
In a small bowl, combine the yeast and the milk. Let stand until the yeast is creamy, about 10 minutes. In the bowl of an electric mixer, combine the flour, granulated sugar, and salt. Add the yeast mixture and eggs, and mix on low speed until completely combined, about 3 minutes. Increase the speed to high, and add the butter, several pieces at a time. When all the butter has been added, continue mixing the dough until it is smooth and shiny, 8 to 10 minutes. Transfer the dough to a parchment-lined 13- by 8-inch baking pan, and use your hands to spread the dough out to fit the pan. Cover the pan with plastic wrap, and place in the refrigerator to chill overnight. Heat the oven to 350 degrees. Generously butter one 12-cup or two 6-cup, 7-ounce capacity muffin pans. Chop 2 cups pecans, and break the remaining 1 1/3 cups pecans in half lengthwise, keeping the two types separate. Pour 3 tablespoons corn syrup into each muffin cup, and add about 1 tablespoon of brown sugar to each muffin cup. Add about 2 tablespoons of the halved pecans to each muffin cup, and set the filled muffin pan aside. Remove the dough from the refrigerator, and let stand at room temperature until slightly softened, about 15 minutes. Roll out the dough lengthwise, 1/4-inch thick by 15 inches long by 20 inches wide. Using a spatula, spread the sour cream over the surface of the dough, leaving a 1/2-inch border. Dust the sour cream with cinnamon, and sprinkle with 2/3 cup brown sugar. Cover the brown sugar with the chopped pecans, and roll the dough up lengthwise to form a roll 18 inches long by 3 inches in diameter. Using a sharp knife, slice the dough into 1 1/2 inch thick slices, and place in the prepared pan or pans, either cut-side down, until every cup is filled. Cover the buns with parchment paper, and let rise in a warm place until they rise 1/2 inch above cups, 20 to 30 minutes. Transfer the sticky buns to the oven, placing a cookie sheet on the rack below to catch any drips. Rotate the pans between the shelves to ensure even baking, until the buns are dark golden brown, about 40 minutes. Remove the pans from the oven, and immediately turn the buns out onto a parchment-covered cookie sheet. Replace any pecan halves that fell off the buns when turning them out. Place the cookie sheet on a wire rack to cool. Makes 12 buns. Source: "Martha Stewart Living Magazine, Jun 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 691 Calories (kcal); 26g Total Fat; (32% calories from fat); 12g Protein; 109g Carbohydrate; 71mg Cholesterol; 469mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 3 1/2 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
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