Americas Test Kitchen Sticky Buns Cont Recipes

AMERICA'S TEST KITCHEN STICKY BUNS

Steps:

• 1. Dough: In bowl of standing mixer, whisk eggs to combine; add buttermilk and whisk to combine. Whisk in sugar, salt, and yeast. Add about 2 c flour and butter; stir with rubber spatula til combined. Add all but about 1/4 c remaining flour. Knead with dough hook at low 5 min. Dough should feel soft and moist but should not be wet and sticky; add more flour, if necessary; knead at low 5 min longer, dough should clear sides of bowl but stick to bottom. Turn dough out onto lightly floured work surface; knead by hand about 1 min to ensure that dough is uniform (dough should not stick to work surface, if it does, knead in flour 1 T at a time). 2. Lightly spray lg bowl or plastic container with nonstick cooking spray. Transfer dough to bowl, spray dough lightly with cooking spray, then cover bowl tightly with plastic wrap and set in warm spot til doubled, 2 to 2 1/2 hrs. 3. Glaze: Meanwhile, combine all ingredients for glaze in sm saucepan; cook over med heat, whisking occasionally, til butter is melted and mixture is thoroughly combined. Pour mixture into nonstick metal 13x9" pan; spread mixture to cover surface. Set aside. 4. Assemble For filling, combine brown sugar, cinnamon, cloves, & salt in small bowl and mix til combined, set aside. Turn dough onto lightly floured work surface. Shape dough into rough rectangle with long side nearest you. Lightly flour dough and roll to 16x12" rectangle. Brush dough with 1 T melted butter, leaving 1/2" border along top edge; with remaining butter brush sides of baking dish. Sprinkle filling mixture over dough, leaving 3/4-inch border along top edge. Press mixture into dough to adhere. With long edge nearest you, roll dough into taut cylinder. Firmly pinch seam to seal and roll cylinder seam-side down. Stretch cylinder to 18" length. Using serrated knife slice into 12 pieces. Continued in next listing.

AMERICA'S TEST KITCHEN STICKY BUNS CONT.

Steps:

• 5. Arrange buns cut-side down in prepared baking dish; cover tightly with plastic wrap and set in warm, draft-free spot until puffy and pressed against one another, about 1 1/2 hours. Meanwhile, adjust oven rack to lowest position, place pizza stone (if using) on rack, and heat oven to 350 degrees. 6. Place baking pan on pizza stone; bake until golden brown and center of dough registers about 180 degrees on instant-read thermometer, 25 to 30 minutes. Cool on wire rack 10 minutes; invert onto rimmed baking sheet, large rectangular platter, or cutting board. With rubber spatula, scrape any glaze remaining in baking pan onto buns; let cool while making pecan topping. 7. For the topping: Combine butter, brown sugar, corn syrup, and salt in small saucepan and bring to simmer over medium heat, whisking occasionally to thoroughly combine. Off heat, stir in vanilla and pecans until pecans are evenly coated. Using soup spoon, spoon heaping tablespoon nuts and topping over center of each sticky bun. Continue to cool until sticky buns are warm, 15 to 20 minutes. Pull apart or use serrated knife to cut apart sticky buns; serve.

STICKY BUNS

Steps:

• For the white trash dough: Mix together the sugar, yeast and 1 cup very warm water (not hot) in a measuring cup and proof to test the liveliness of the yeast. When this bubbles and looks healthy, hopefully in 5 minutes or so, transfer to a mixing bowl and add 1 1/2 cups warm water, the milk, honey, olive oil and 5 cups of the flour. Mix this by hand or in a mixer until it just barely comes together, and then cover and let rest for 20 minutes or so. This is referred to as an 'autolyze' or resting period, and it allows the flour to absorb the moisture without the salt hampering the process.
• After the time is up, stir in the salt and an additional 1 cup flour. The dough should be coming together now and may need the addition of up to 2 more cups of flour. It should be a medium-soft dough that stands up to kneading but is not too firm. Knead until silky in texture and thin bands form when pulling it apart. Let rise, covered, until doubled in bulk. (This recipe makes double the amount of dough needed for the sticky buns. After rising and dividing the dough, reserve the other half of the dough for another use.)
• In the meantime, oil a 9- by 13-inch baking pan and line with parchment paper. Now is a good time to make the sticky goo, as we so affectionately call it.
• For the sticky goo: In a 3-quart saucepan, melt the butter and pour off about 2 tablespoons into a glass bowl and set aside. To the butter in the pan, add the brown sugar, honey, granulated sugar, heavy cream and salt. Whisk together over medium heat until smooth. Pour into the prepared baking pan and sprinkle with the pecan halves.
• Once the dough is ready, turn it out onto a floured board but do not knead! Just spread it out in all its flattened glory. Divide the dough in half. (Knead together one half and put it into a loaf pan for sandwich bread or something; you won't need it for this.) Take the other half and roll it out on your floured board to a rectangle about 12 inches by 20 inches. Brush with the reserved melted butter.
• For the topping: Sprinkle on the brown sugar and cinnamon and roll it longways into a tidy log. Cut the log into 12 equal pieces and place the pieces cut side up in the pan over the pecan mixture of love. Let rise, covered, in a warm place, about 1 hour.
• Preheat the oven to 350 degrees F.
• Bake until an instant-read thermometer placed in the buns registers 200 degrees F, about 45 minutes. Once you pull the buns from the oven--and this is important--let them sit in the baking pan for 5 minutes or so to cool before dumping them out upside down onto a tray. This will allow the caramel to thicken slightly and it won't all just run off. You will be greatly rewarded for your patience!

STICKY BUNS

Steps:

• Dough: Combine the milk, yeast and sugar in the bowl of an electric mixer and let rest for a few minutes to proof. Mix the eggs and salt into the yeast mixture. With a dough hook, blend in the flour. Then blend in the butter by the tablespoonful. With the dough hook, knead the dough for 7 minutes, or until springy and elastic. Transfer the dough to a lightly oiled bowl, covered with plastic wrap, and set aside in a warm place until doubled in volume, about 50 minutes.
• Filling: Punch down the dough. On a lightly floured surface, roll it out into an 8 by-18-inch rectangle. Brush with the melted butter and sprinkle on the sugar and cinnamon. Starting at a long side, roll the dough up into a log. Slice into 12 (1 1/2-inch-wide) rolls.
• Topping: Lightly butter the bottom of a 9 by 13-inch baking pan. In a small saucepan, combine the butter and brown sugar and cook, stirring until the sugar has dissolved. Pour the mixture into the pan and sprinkle the pecan pieces over it.
• Lay rolls, cut side down, in the cake pan with the topping, squeezing them in if necessary. Let rise in a warm place until doubled in volume, about 50 minutes.
• Preheat oven to 350 degrees with the rack set in the middle.
• Bake the rolls for 30 to 35 minutes, or until golden brown. Carefully invert onto a serving platter and let cool for just a few minutes. Break into individual buns and serve warm, with the sticky topping, and ice cream.

OTHER WORLDLY STICKY BUNS

Steps:

• For the dough: Add the yeast into 1/2 cup of the warm water (think bathtub temperature) and give it a nice stir. It needs to foam up. If it doesn't, it means it's not active, it's dead and your bread won't rise. Add a pinch of sugar to help the yeast grow. Let sit 5 minutes or so.
• Add the butter to your mixer, turn on to begin creaming and add the 1 cup sugar. When it's light and fluffy, add the milk powder and salt. Add your eggs, incorporating 1 before adding the other. Turn off and scrape down the bowl, making sure to get any batter off the bottom and that there are no lumps. Add the remaining 1 cup warm water and then the yeast. Add the flour in stages, it should start to look like dough. Beat for 5 to 10 minutes. Turn off the mixer.
• Flour a work surface so the dough doesn't stick. Dump out the dough, adding more flour if sticky. Begin kneading by folding the dough in on itself, and keep pushing it out. Keep kneading until it's lump-free and no longer sticky. Put in a nicely greased bowl and cover with plastic wrap. Put in a warm place until it doubles, 2 1/2 hours or so.
• While the dough is growing, make your glaze: Put your butter in a bowl. (Having the butter at room temperature means that the sugar will incorporate better and make easier to stir.) Add your honey, dark corn syrup and brown sugar. Give it a good stir and add 1/4 cup water. The butter might separate, and that's fine. It won't look pretty, but it will taste good when done baking!
• Preheat the oven to 350 degrees F. Butter a deep pie plate with fluted edges.
• Pour the glaze in the bottom of your dish, sprinkle the pecans over top and set aside while you roll out the dough.
• Flour your work surface. Punch the dough down to deflate it and then cut in half. Put the first piece on the floured surface, adding more flour if it's still sticky. Flour your rolling pin as well and roll the dough out into a square about 10 inches.
• Combine your cinnamon and sugar in a small bowl, brush with half the melted butter and sprinkle with half the cinnamon sugar. Take the long side and fold and roll it up in on itself. Cut the dough in half, then divide the halves into thirds, ending up with 6 pieces. Stick them right onto the glaze and nuts in your pan. Repeat with the second piece of dough. Cover with plastic and let rise about 1 hour or so in a warm space. Bake until the buns are a nice golden brown, about 30 minutes.
• Mix together the confectioners' sugar and water to desired consistency. Invert your cake stand or a plate on top of the buns, then flip the pan over. Tap the bottom of the pan to loosen the buns and lift the pan away. Drizzle your royal icing over the top in zig zags, cut and serve.

STICKY BUNS

Steps:

• 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.

OTHER WORLDLY STICKY BUNS

Steps:

• Dough: In a small bowl mix 1/2 cup warm water, yeast, and pinch of sugar. Allow it to stand until foamy, about 8 minutes. Using a standing mixer with a paddle attachment or an electric mixer, mix the remaining sugar, butter, milk powder, and salt until well blended. Beat in the eggs, 1 at a time. Mix in the remaining 1 cup of warm water, and the yeast mixture, then 3 cups flour, 1 cup at a time. Using a rubber spatula, mix in another 1 cup of flour, scraping down the sides of the bowl frequently (dough will be soft and sticky). Sprinkle 1/4 cup of flour onto a work surface and knead the dough until smooth and elastic, adding more flour if sticky, about 8 minutes.
• Butter a large bowl, add the dough, and turn to coat. Cover the bowl with plastic wrap and let the dough rise in a warm area until doubled, about 2 1/2 hours.
• Glaze: Butter 2 (10-inch) round cake pans with 2-inch high sides. Beat the brown sugar, 1/2 cup butter, honey, corn syrup, and water in a medium bowl to blend. Spread half of the glaze in the bottom of each prepared pan. Equally divide the pecans into each pan.
• Punch the dough down and divide it in half. Roll each piece of dough out on a floured work surface to a 12 by 10-inch rectangle. Brush any excess flour off the dough. In a small bowl mix the sugar, and cinnamon. Brush the melted butter over the dough rectangles and sprinkle with the cinnamon sugar, dividing equally. Starting at 1 long side, tightly roll up each rectangle into a log. Cut each log into 12 rounds. Arrange the 12 rounds, cut side down, in each prepared pan, spacing evenly. Cover with plastic wrap. At this point the buns can be made 1 day ahead and refrigerated. Let the buns rise in a warm area until almost doubled, about 1 hour (or 1 hour 25 minutes if refrigerated).
• Preheat the oven to 375 degrees F.
• Bake the buns until deep golden brown, about 30 minutes. Run a small knife around the pan sides to loosen the sticky buns. Turn the hot buns out onto a platter. Cool about 30 minutes and then drizzle with royal icing.
• In the bowl of a stand mixer (or with a hand mixer), beat the egg whites with the lemon juice until they are combined. Add the sifted confectioners' sugar and beat on low speed until smooth. The icing needs to be used immediately or transferred to an airtight container. Royal icing hardens when it is exposed to air.
• *RAW EGG WARNING:
• Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

STICKY BUNS I

Steps:

• Dissolve yeast in warm water in a large mixing bowl. Add buttermilk, eggs, 2 1/2 cups flour, 1/2 cup margarine, 1/2 cup white sugar, baking powder and salt. Blend 30 seconds with mixer on low speed, scraping sides and bottom of bowl. Beat 2 minutes on medium speed.
• Stir in remaining 3 cups flour. Dough should remain soft and slightly sticky. Knead for 5 minutes, or about 200 turns on a lightly floured board.
• Form dough into a round and place it in an oiled bowl. Cover it with a damp cloth and leave it in a warm place to rise until doubled.
• Divide dough in half and roll each half into a 12x7 inch rectangle. Spread each half with 1 tablespoon soft margarine, and sprinkle with 1/4 cup white sugar and 1 teaspoon cinnamon. Roll up halves, beginning at wide side. Seal well by pinching the seams. Cut each roll into 12 slices.
• Coat two 9 inch round cake pans with 1/4 cup melted butter, 1/4 cup brown sugar, and 1/2 cup chopped pecans in each pan. Place 12 dough slices in each pan, leaving a small space between slices. Let rise until doubled.
• Bake in a preheated 375 degrees F (190 degrees C) oven for about 30 minutes. Invert pans onto serving plate.

STICKY BUNS

Steps:

• In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• Combine the yeast mixture with the buttermilk, eggs, 2 1/2 cups flour, 1/4 cup softened butter, 1/4 cup sugar, baking powder and salt; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. Dough should remain soft and slightly sticky. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Divide dough in half and roll each half into a 12x7 inch rectangle. Spread each half with 1 tablespoon softened butter and sprinkle with 1/4 cup sugar and 1 teaspoon cinnamon. Roll up halves, beginning at wide side. Seal well by pinching the seams. Cut each roll into 12 slices.
• Coat two 9 inch round cake pans each with 1/4 cup melted butter, 1/4 cup brown sugar, 2 tablespoons raisins and 1/2 cup chopped pecans. Place 12 dough slices in each pan, leaving a small space between slices. Cover and let rise until doubled.
• Preheat the oven to 375 degrees F (190 degrees C).
• Bake in a preheated oven for about 30 minutes. Invert pans onto plates and serve.

STICKY BUNS

Steps:

• Dissolve yeast in water. Add butter, sugar, milk powder and salt, then beat in 2 cups flour on low for 3 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Meanwhile, in a small saucepan, make sauce by combining brown sugar, butter and corn syrup; cook over medium heat until sugar is dissolved. Stir in pecans. Pour into a greased 13x9-in. baking dish., Punch down dough. Turn onto a floured surface; roll into a 16x10-in. rectangle. Make filling by combining butter, sugar and cinnamon; spread to within 3/4 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices; place slices cut side down over sauce. Cover with a kitchen towel; let rise in a warm place until doubled, about 45 minutes., Preheat oven to 375°. Bake until golden brown, 20-25 minutes. Cool 3 minutes before inverting onto a serving platter.

THE BEST STICKY BUNS!

Steps:

• Cut the biscuits into fourths.
• Sprinkle cinnamon sugar mixture over the biscuits (use as little or as much as you like).
• Melt the brown sugar, butter, and ice cream in the microwave.
• Alternate layers of biscuits, pecans, and melted mixure in a small casserole dish sprayed with non-stick spray.
• Bake for 25 minutes in a 350 degree Fahrenheit oven.

SIMPLE STICKY BUNS

Steps:

• Cut each loaf of dough into 18 pieces. Arrange half in a greased 13-in. x 9-in. baking dish. Sprinkle with cinnamon. , In a large saucepan over low heat, melt butter. Remove from the heat; stir in the brown sugar, pudding mix and milk until smooth. Pour over dough. Sprinkle with pecans and raisins if desired. Arrange remaining pieces of dough over top. Cover and refrigerate overnight or let stand at room temperature for 3 hours. , Bake, uncovered, at 350° for 35 minutes or until center sounds hollow when tapped with fingers. Invert onto a serving platter or baking sheet.

STICKY BUNS RECIPE BY TASTY

Steps:

• Combine the water, olive oil, honey, salt, flour, water and yeast in a large bowl.
• Mix well and knead for 10 -15 minutes, until the dough is elastic.
• Transfer the dough into a well-oiled bowl.
• Cover with a towel or plastic wrap and let rise for 1 hour in a warm place, until the dough has doubled in size.
• Preheat the oven to 375˚F (190˚C).
• Cut the dough into 8 portions and shape into balls. Cover with a towel or plastic wrap. Set aside.
• Combine the butter, brown sugar, cinnamon, honey and salt in a small bowl and mix well.
• Spread the brown sugar mixture onto the bottom and sides of a cast iron pan. Line pecans on top of the mixture, and place the dough balls on top.
• Bake for 20-30 minutes
• Remove the sticky buns from the oven and allow to cool for 10-15 minutes before inverting onto a plate.
• Enjoy!

CHEF JOHN'S STICKY BUNS

Steps:

• Combine warm water and milk in a mixing bowl and sprinkle yeast over. Let sit until frothy, about 10 minutes.
• Add sugar, egg, and melted butter for dough to the yeast mixture. Mix with a whisk before adding 75% of the flour with the salt. Mix, adding more flour, until a very soft and sticky dough is formed. Let knead in the mixer for about 5 minutes. Cover and let rise in a warm spot until doubled in size, about 1 hour.
• While dough is rising, preheat the oven to 375 degrees F (190 degrees C). Generously butter a 9x13-inch metal baking pan.
• Combine brown sugar, white sugar, salt, melted butter, and water for topping in a bowl. Mix thoroughly until smooth. Pour into the prepared pan and spread evenly to cover the bottom. Scatter pecans evenly over the top. Set aside until needed.
• Combine brown sugar and cinnamon in a bowl for filling; mix until thoroughly combined. Set aside until needed.
• Transfer dough onto a lightly floured surface. Lightly flour your hands and press and stretch the dough to form a 18x15-inch rectangle. Sprinkle cinnamon-sugar mixture evenly over the dough to the edges, leaving a 2-inch border along the edges. Lightly press the sugar mixture into the dough with your hands.
• Roll the dough into a cylinder with lightly floured hands starting with the edge closest to you; try not to roll too tightly. Finish shaping the cylinder as uniformly as possible, seam-side down. Lightly score the roll with the edge of a knife to indicate 12 equal portions.
• Slide a piece of string or floss under the dough, lining it up at the first knife mark. Cross the ends of the string over the top and pull in opposite directions to cut through the dough. Continue with remaining dough.
• Transfer buns into the pan with topping, making 3 rows of 4 buns. If one side of a bun has more dough than another, place with the doughier side up in the pan. Tent the pan loosely with foil and let rise until buns have almost doubled in size, 45 minutes to 1 hour. Save foil in case you need it towards the end of baking time.
• Bake in the preheated oven until an instant-read thermometer inserted into the center of a bun reaches 200 degrees F (93 degrees C), about 35 minutes. If the tops are getting too browned, loosely tent the pan with foil for the last 5 to 10 minutes of baking time.
• Remove from the oven onto a wire rack and let cool for 5 minutes. Turn pan over carefully onto a serving platter. Use a spoon to transfer any sticky topping that has remained in the pan. Let cool and serve warm or at room temperature.

EASY STICKY BUNS

Steps:

• Preheat the oven to 400 degrees. Place a 12-cup standard muffin tin on a sheet pan lined with parchment paper.
• In the bowl of an electric mixer fitted with the paddle attachment, combine the 12 tablespoons butter and 1/3 cup brown sugar. Place 1 rounded tablespoon of the mixture in each of the 12 muffin cups. If you would like to use nuts, distribute the 1/2 cup chopped pecans evenly among the 12 muffin cups on top of the butter and sugar mixture.
• Lightly flour a wooden board or stone surface. Unfold one sheet of puff pastry with the folds going left to right. Brush the whole sheet with half of the melted butter. Leaving a 1-inch border on the puff pastry, sprinkle each sheet with 1/3 cup of the brown sugar, 1 1/2 teaspoons of the cinnamon, and, if you like, 1/2 cup of raisins. Starting with the end nearest you, roll the pastry up snugly like a jelly roll around the filling, finishing the roll with the seam side down.
• Trim the ends of the roll about 1/2 inch and discard. Slice the roll in 6 equal pieces, each about 1 1/2 inches wide. Place each piece, spiral side up, in 6 of the muffin cups. Repeat with the second sheet of puff pastry to make 12 sticky buns.
• Bake for 30 minutes, until the sticky buns are golden to dark brown on top and firm to the touch. Allow to cool for 5 minutes only, invert the buns onto the parchment paper (ease the filling and pecans out onto the buns with a spoon), and cool completely.

PETITE STICKY BUNS

Steps:

• In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a small saucepan, heat the milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Do not knead. Cover and let rise in a warm place until doubled, about an hour., In a small saucepan over low heat, cook and stir topping ingredients until butter is melted. Drop by rounded teaspoonfuls into 24 well-greased muffin cups., Stir dough down. Fill prepared muffin cups half full. Cover and let rise in a warm place until doubled, about 30 minutes., Place muffin cups on foil-lined baking sheets. Bake at 375° for 12-15 minutes or until golden brown. Cool for 2 minutes before inverting onto baking sheets. Transfer to serving platters. Serve warm.