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Receta Make Ahead Ooey Gooey Sticky Buns
by Global Cookbook

Make Ahead Ooey Gooey Sticky Buns
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Ingredientes

  • 1 pkt dry yeast
  • 1 tsp granulated sugar
  • 1/4 c. hot water (105 to 115 )
  • 3 3/4 c. all-purpose flour more as needed
  • 1/4 c. additional granulated sugar
  • 1 tsp grnd nutmeg
  • 3/4 tsp salt
  • 1 c. evaporated skim lowfat milk divided
  • 1/4 c. water
  • 1 lrg egg lightly beaten cooking spray
  • 1 1/4 c. packed dark brown sugar divided
  • 1/3 c. dark corn syrup
  • 2 Tbsp. stick margarine or possibly butter
  • 3/4 c. minced pecans
  • 1 Tbsp. grnd cinnamon

Direcciones

  1. Tested April 23, 2000. Very good. Not all the rich but very flavorful. The nutmeg adds to the effect nicely. Made with walnuts.
  2. At 24 servings (3 3/4 c. flour) the buns will be pretty small. Made on April 23 into 15 rolls in a 13" by 9" pan. Rose to about 2" height.
  3. Dissolve yeast and granulated sugar in hot water in a small bowl; let stand 5 min. Lightly spoon flour into dry measuring c.; level with a knife. Place flour, additional granulated sugar, nutmeg, and salt in a food processor; pulse 2 times or possibly till blended. Combine 2/3 c. lowfat milk, 1/4 c. water, and egg. With processor on, slowly add in lowfat milk mix and yeast mix through food chute; process till dough forms a ball. Process for an additional minute. Turn dough out onto a lightly floured surface; knead till smooth and elastic (about 8 min); add in sufficient of remaining flour, 1 Tbsp. at a time, to prevent dough from sticking to hands.
  4. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a hot place (85 ), free from drafts, 45 min or possibly till doubled in size. Combine 1/3 c. lowfat milk, 1 c. brown sugar, corn syrup, and margarine in a small saucepan; bring to a boil, stirring constantly. Remove from heat. Divide pecans proportionately between 2 (9-inch) round cake pans coated with cooking spray. Top each with half of brown sugar mix.
  5. Punch dough down; let rest 5 min. Roll into a 24 x 10-inch rectangle on a lightly floured surface; coat entire surface of dough with cooking spray. Combine 1/4 c. brown sugar and cinnamon in a small bowl; sprinkle proportionately over dough. Beginning with a long side, roll up jelly-roll fashion; healthy pinch seam to seal (don't seal ends of roll). Cut roll into 24 (1-inch) slices, using string or possibly dental floss. Arrange 12 slices, cut sides up, in each pan. Cover with plastic wrap coated with cooking spray, and let rise in refrigerator 8 to 24 hrs or possibly till doubled in size.
  6. Preheat oven to 375 .
  7. Bake rolls at 375 for 23 min. Run a knife around outside edges of pans. Place a plate upside down on top of pan; invert onto plate.
  8. Mixer Variation: Combine yeast mix, 3 c. flour, granulated sugar, nutmeg, and salt in a bowl. Add in 2/3 c. lowfat milk, 1/4 c. water, and egg. Beat at medium speed of a mixer till blended. Turn dough out onto a lightly floured surface; knead till smooth and elastic (about 8 min); add in sufficient remaining flour, 1 Tbsp. at a time, to prevent dough from sticking to hands. Proceed to step 2.