Sticky Bun Recipe and Assembly Directions...

Sticky Buns….

Dough

2/3 cup whole milk

1 tbspn sugar

1 ¾ cup active dry yeast…from one envelope

2 large eggs

2 ¾  cups unbleached all purpose flour

4 tblspns sugar

1 tsp salt

1 stick room temp butter

Heat milk until it reaches 110-115 degrees. Pour into measuring cup and add 1 tblspn sugar and then entire contents of yeast packet. Mix with whisk and allow to foam and bubble about 5 min. then add 2 eggs and whisk…set this aside

In a different bowl put flour, remaining sugar and salt in bowl and mix. Then add wet ingredients and butter. Kneed dough until it forms into a ball.

Set aside and allow to rise, about 1 ½ hours until it has doubled in size.

Topping/Carmel

1 ¾ cups chopped pecans

1 stick of rm temp butter

¾ cup packed dark brown sugar

¾ cup heavy cream

1/3 cup honey

¼ tsp kosher salt

¼ tsp grated orange zest

Take nuts and bake on a cookie sheet 10 min and set aside. Add all other ingredients into a pot on the stove and bring to a boil. Then turn down to low heat and simmer 3 to 4 minutes until a bit thicker and then take off of stove and transfer to clean bowl. Set aside.

Spread for Buns

1 stick room temp butter

½ cup packed brown sugar

¾ tsp ground cinnamon

½ tsp nutmeg

1/8 tsp sea salt

Mix all of these ingredients in a bowl and set aside.

Remaining Directions…Assembling Your Buns

After dough has risen and doubled in size place in zip lock bag and refrigerate for 1 to 2 hours. Take out of fridge and roll out the dough. Sprinkle flour on board so dough does not stick. Spread the spread over the dough after you have rolled it out. Then roll up the dough until it looks like a cylinder. Cut slices off of the cylinder until you have appox 9 to 10 sticky bun rolls. Place 1 cup of the caramel sauce and ½ cup of the roasted nuts on the bottom of your 8x8x2 baking dish. Then place each of the sticky buns on top of that inside of the baking pan. Cover with plastic wrap and put back in fridge allow to rise again for appox 1 to 2 hours. Take out and bake at 350 degrees for appox 40 minutes. Check buns after 20 min to make sure they are not burning and create a tent out of foil for second half of cooking if needed so they do not burn. When they are done cooking take out of pan and place on serving dish. Ladle remaining caramel sauce over buns and sprinkle with remaining pecans. Now eat!!! So yummy! Enjoy

Recipe Courtesy of Bon Appetit Magazine April 2012