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Best-Dressed Chefs! www.coolaprons.com |
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Best-Dressed Chefs! www.coolaprons.com |
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Glaze:
1 1/4 cups (packed) golden brown sugar
3/4 cup (1 1/2 sticks) unsalted butter,
room temperature
1/4 cup honey
1/4 cup dark corn syrup
1/4 cup water
2 cups pecan halves
4 teaspoons sugar
4 teaspoons ground cinnamon
Make Dough: Mix 1/4 cup warm water, yeast, and
pinch of sugar in
small bowl. Let stand until foamy, about 8 minutes.
Using electric
mixer, beat remaining sugar, butter, milk powder,
and salt in large
bowl until well blended. Beat in eggs 1 at a time.
Mix in remaining
3/4 cup warm water and yeast mixture, then 3 cups
flour, 1 cup at a
time. Using rubber spatula, mix in 1 cup flour,
scraping down sides
of bowl frequently (dough will be soft and sticky).
Sprinkle 1/4 cup
flour onto work surface and knead until smooth
and elastic, adding
more flour if sticky, about 8 minutes.
Butter another large bowl. Add dough; turn to coat.
Cover bowl with
plastic wrap and let dough rise in warm area until
doubled, about
2 1/2 hours.
Make Glaze: Butter two 10-inch round cake pans
with 2-inch high
sides. Beat brown sugar, 1/2 cup butter, honey,
corn syrup, and
1/4 cup water in medium bowl to blend. Spread half
of glaze in bottom
of each prepared pan. Sprinkle 1 cup pecans over
each.
Punch down dough. Divide dough in half. Roll each
dough piece out
on floured work surface to 12x9-inch rectangle.
Brush any excess
flour off dough. Spread remaining butter over dough
rectangles,
dividing equally. Mix 4 teaspoons sugar and cinnamon
in small bowl.
Sprinkle cinnamon sugar over rectangles. Starting
at 1 long side,
tightly roll up each rectangle into log. Cut each
log into 12 rounds.
Place 12 rounds, cut side down, in each prepared
pan, spacing evenly.
Cover with plastic wrap. Let buns rise in warm
area until almost
doubled, about 1 hour.
Preheat oven to 375F. Bake buns until deep golden
brown, about
30 minutes. Run small knife around pan sides to
loosen sticky buns.
Turn hot buns out onto platter. Cool about 30 minutes
and serve.