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Title: Sticky Buns #2
Categories: Dessert
Yield: 20 Servings
| DOUGH | ||
| 1 | Env active dry yeast | |
| 1/4 | c | Granulated sugar |
| 1/2 | c | + 2 Tbsp warm milk (105 F to 115 F) |
| 1 | lg | Egg |
| 3/4 | ts | Salt |
| 3 | c | Unsifted all-purpose flour |
| 5 | tb | + 1 tsp unsalted butter, |
| Softened | ||
| 1 | tb | Unsalted butter, melted |
| TOPPING | ||
| 1/2 | c | Packed dark-brown sugar |
| 1/3 | c | Light corn syrup |
| 6 | tb | Unsalted butter, cut into pieces |
| 3 | tb | Honey |
| 1/2 | c | Chopped walnut or pecans, or mixture |
| 3 | tb | Dried Zante currants |
| FILLING | ||
| 2 | tb | Melted unsalted butter |
| 1/4 | c | Granulated sugar mixed with 2 tsp ground cinnamon |
DOUGH: In large bowl, dissolve yeast and 1 tsp of the sugar in the warm milk. Let stand until foamy, 10 minutes. With wooden spoon, beat in egg, remaining sugar, salt, 2 1/2 cups of the flour and 5 Tbsp of the softened butter until smooth, about 2 minutes. Gradually add remaining flour, mixing with hands until dough begins to clean sides of bowl. Turn out onto lightly floured surface. Knead 2 to 3 minutes, until smooth and elastic; shape into ball. Butter large bowl with remaining 1 tsp softened butter; transfer dough to bowl; turn to coat. Cover bowl with plastic wrap. Let rise in warm place 1 1/2 to 2 hours, until doubled in bulk. Brush inside of 13x9x2-in. baking pan with melted butter.
TOPPING: In small saucepan, heat brown sugar, corn syrup and butter over medium heat, stirring constantly, until smooth. Remove from heat; stir in honey, nuts and currants. Pour into prepared pan to coat bottom.
FILLING: Punch down dough; turn out onto lightly floured surface. Roll dough to 20x12-in. rectangle. Brush with melted butter; sprinkle with sugar mixture. Roll up from long side, jelly-roll fashion. Cut roll crosswise into 20 (1-in.-thick) slices. Arrange slices, spiral side up, in prepared pan in 5 evenly spaced rows, 4 slices per row. Cover with plastic wrap. Let rise in warm place 1 to 1 1/2 hours, until doubled in bulk. Uncover. Preheat oven to 350 F. Bake 30 minutes, until buns are golden brown and topping mixture bubbles at edges of pan. Cool in pan on rack 1 minute. Invert serving platter over pan; turn out buns onto platter. Cool to lukewarm. Gently pull apart into individual buns.
*Makes 20 sticky buns. Per bun: 230 calories, 4g protein, 31g carbohydrate 11g fat, 34mg cholesterol, 179mg sodium.
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