For the Dough

giant eggs
⅓ cup packed brown sugar
¾ cup milk
2 teaspoons kosher or one teaspoon flavourer
2 teaspoons instant yeast
6 tablespoons tasteless butter, melted
20 ounces (4 cups) general flour, anda lot of for dusting
For the Pecan-Caramel Sauce
4 tablespoons tasteless butter
⅔ cup packed brown sugar
3 tablespoons milk
4 ounces (about one cup) cooked pecans coarsely cut
Pinch of kosher salt
For the Filling
⅔ cup packed brown sugar
1 tablespoon ground cinnamon
2 tablespoons tasteless butter, melted
For the Orange–Cream Cheese Glaze (optional)
4 ounces cheese
¼ cup milk
1½ cups confectioners’ sugar
1 tablespoon grated orange peel (from one orange)
2 tablespoons contemporaryfruit crush
Pinch of kosher salt
1. build the dough: Whisk the eggs during agiant bowl tillhomogenized. Add the refined sugar, buttermilk, salt, yeast, and liquefied butter and whisk tillhomogenized (the mixture might clump up a bit—this is OK). Add the flour and stir with a wood spoon till a cohesive ball of dough forms.
2. flip the dough out onto a gently floured surface and knead for two minutes, or tillfullyhomogenized, smooth, and silky. come to the bowl, cowl with wrapperand permit to rise at temperaturetill roughly doubled in volume, concerningtwo hours.
3. build the pecan-caramel sauce: Cook the butter and refined sugarduring atinycooking pan over medium-high heat, stirring oftentill the sugar is totally dissolved and also the mixture is effervescentconcerningtwo minutes. Add the milk, pecans, and salt and stir to mix, then pour the mixture equally over the lowest of a 13-by-9-inch glass baking dish.
4. build the filling: mix the sugar and cinnamon during atiny bowl and put aside.
5. Roll out the dough: flip the dough out onto a floured surface and gently flour it. form into a rough parallelogramalong with your hands thenemploying akitchen utensil, roll into a parallelogramconcerningsixteen inches long and twelve inches wide, with a brieffinish toward you. Brush with the liquefied butter, feat a 1-inch border onthe highest edge. Sprinkle with the cinnamon and sugar mixture and unfold it along with your hands till the buttered portion is equally coated. Roll the dough up jelly-roll-style into a decent cylinder, employing a bench hand tool as necessary to help you. Pinch the seam shut and switch the dough in order that it’s seam aspect down. Use your hands to even out its form.
6. Use a pointy knife to chop the roll into twelve even slices: the simplestthanks totry this is to chop it in [*fr1], cut every[*fr1] in [*fr1]then cut every section into thirds. Nestle the twelve rolls with the swirl pattern facing up within theready baking dish, ensuring the slices from the ends of the log go cut aspect down. cowl with wrapperand permit to rise till roughly doubled in volume, concerningtwo hours (for nightlongdirections, see Note above). The rolls ought tobe puffed and ironed tightly against one another.
7. whereas the dough is rising, regulateassociate degreekitchen appliance rack to the center position and heat upthe kitchen appliance to 350°F. Transfer the baking dish to the kitchen appliance and bake till the buns ar golden brown and well puffed, concerninghalf-hour, rotating the dish once. permit to rest for five minutes, then invert the buns onto a serving platter; scrape out any excess muck from the pan and spoon over the buns.
8. build the (optional) glaze: mix the cheese, buttermilk, confectioners’ sugar, orange peelfruit crush, and salt during atinycooking pan and cook over medium heat, whisking perpetuallytillboiling and homogenized. Spoon [*fr1] the glaze over the sticky buns, reserving the remainderduring a bowl to pass tableside. Serve straight off.

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