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Ingredientes
- 2Â 1/4 tsp Active dry yeast
- 1/4 c. very hot water (2 ounces) (105 to 115 degrees F)
- 5Â 1/3 c. unbleached All-purpose flour (24 ounces)
- 2Â 1/4 tsp Kosher salt
- 2 c. hot water (16 ounces) (90 Degrees F)
- 9 Tbsp. unsalted Butter (4 1/2 ounces)
- 1/2 c. Firmly Packed Dark brown sugar Plus
- 1 Tbsp. Firmly Packed Dark brown sugar (5 ounces)
- 4 Tbsp. unsalted butter (2 ounces)
- Â Â Softened
- 2/3 c. Toasted pecan pcs Plus
- 1 Tbsp. Toasted pecan pcs (2 3/4 Ounces)
- 1/3 c. granulated sugar Plus
- 1 Tbsp. granulated sugar (2 1/2 Ounces)
- 1 tsp Cinnamon
Direcciones
- Yield: 9 Large buns
- 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 hot water in a small bowl and stir with a fork to dissolve the yeast. Allow it to stand for about 3 min. Mix the flour and salt together in a large bowl. Add in the hot water and the yeast mix and stir with your fingers to moisten the flour, scraping the sides of the bowl and folding the dough over itself till it gathers into a shaggy mass.
- Move the dough to a lightly floured surface and knead it by hand for 5 min. This is a soft, moist dough. If the dough seems too stiff and hard to knead, add in extra hot water 1 Tbsp. at a time till 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 min. (This rest period is the autolyse.)
- Gently knead the dough on the lightly floured surface for 1to 2 more min, or possibly till it becomes smooth, supple, and elastic but not too hard. 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)till it has doubled in volume, about 1 1/2 to 2 hrs
- While the dough is rising; in a small saucepan, heat the 9 Tbsp. butter and the dark brown sugar over low heat, stirring occasionally, till the butter has melted and the sugar is completely moistened (it will not be dissolved), then whisk till the mix looks silky and a little lighter in color. Use 1 Tbsp. softened butter to grease the sides of a 9-inch square pan, then pour in the caramel, tilting the pan slightly so the mix spreads proportionately over the bottom of the pan. Sprinkle the toasted pecans over the hot caramel and press them down slightly. Put the pan in the refrigerator to cold the caramel; be the pan's on a level surface. Put the granulated sugar and cinnamon in a small bowl and stir till proportionately 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 create a 13 by 10-inch rectangle, with a long side facing you. Work gently so you do not tear the dough surface. The dough should stretch easily at this point, but if it resists, let it rest for 5 min and resume stretching. Check to be sure the dough isn't sticking to the work surface; flour the table again, if necessary.
- Spread 3 Tbsp. of the softened butter proportionately over the the dough, leaving a 1/2-inch strip unbuttered along the top edge. Sprinkle the cinnamon/sugar mix generously and proportionately 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. Healthy pinch gently but firmly along the seam to seal it. If necessary, gently shape the roll so it is a nice uniform log.
- Take the caramel-lined pan out of the refrigerator. Cut the log of dough into 9 equal pcs. (It's easiest to mark the roll first to show where you're going to make the cuts-a slight indentation with the knife edge will do-then use a sharp serrated knife to cut completely through the dough.) Lay the pcs cut side down on top of the caramel. Do not worry if it's a tight fit. Let rise, uncovered, at room temperature till the dough has almost doubled, about 1 to 1 1/4 hrs. The rolls should fill the pan and extend 1/2 to 3/4-inch above it. In the meantime, position a rack in the center of the oven and preheat the oven to 375 degrees F. Put the pan of sticky buns on a foil-lined baking sheet and place it in the oven. Bake for 10 min, then reduce the oven temperature to 350 degrees F and bake for 30 to 40 min longer, till the tops of the buns are golden and crusty. It's important to bake the buns long sufficient so the dough is cooked all the way through and the caramel topping develops properly. Set the pan of buns on a rack to cold for 5 min. Then quickly but carefully turn the pan upsidedown and release the sticky buns onto a large flat heatproof plate. Immediately scrape out any caramel remaining and spread it on top of the buns, filling in any bare spots. Let them cold till just hot before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 183g | |
| Recipe makes 9 servings | |
| Calories 539 | |
| Calories from Fat 181 | 34% |
| Total Fat 20.78g | 26% |
| Saturated Fat 10.95g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 44mg | 15% |
| Sodium 592mg | 25% |
| Potassium 143mg | 4% |
| Total Carbs 80.1g | 21% |
| Dietary Fiber 2.8g | 9% |
| Sugars 22.54g | 15% |
| Protein 8.67g | 14% |
