|Dwight in the kitchen!|
Now, I'm not going to lie to you, the recipe for the Maple Sticky Buns is a process, involving making the Maple Sticky Syrup, Pecan Filling, and the dough itself. However, when you pull the delicious, golden buns out of the oven, the process seems alot less daunting. With Dwight's expert guidance, they turned out pretty darn well! Warm, sweet and delicious with a fabulous sticky maple glaze - YUM! While not as good as the ones his Mom used to make, they were yummy.
Dwight and I had alot of fun in the kitchen that day and I have included the recipe for the Maple Sticky Buns below. I hope you truly enjoy them.
Maple Sticky Buns (pg. 100)
Maple Sticky Syrup (recipe below)
1/2 cup coarsely chopped pecans
1 tablespoon dry yeast
1/4 cup warm (110-degree) water
1/3 cup rolled oats
1/3 cup sugar
3 tablespoon unsalted butter, cut into pieces
2 teaspoons grated lemon zest
1 1/2 teaspoons salt
1 1/4 cups whole milk
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
4 1/2 cups unbleached flour
3 tablespoons unsalted butter, melted
Pecan Filling (recipe below)
Maple Sticky Syrup
Combine 1 cup pure maple syrup and 9 tablespoons unsalted butter in a heavy medium saucepan. Cook over medium heat until the butter melts, stirring to blend well. Remove from the heat and stir in 1 cup packed light brown sugar.
Combing 3/4 cup pecans, 1/2 cup packed light brown sugar, 1/2 cup raisins and 2 teaspoons ground cinnamon in a food processor container. Pulse until the pecans are finely chopped.
Pour the Maple Sticky Syrup in to 2 buttered 9 x 13-inch baking dishes. Sprinkle with the pecans.
Sprinkle the yeast over the water in a small bowl. Let stand for 8 minutes of until the yeast dissolves. Combine the oats, sugar, cut-up butter, zest and salt in a large bowl.
Heat the milk in saucepan until bubbles form around the edge. Pour over the oats mixture and stir until the butter melts and the sugar dissolves. Cool for 10 minutes. Add the egg, egg yolk, vanilla and dissolved yest and mix well. Add 3 cups of the flour and beat 100 strokes with a wooden spoon or stiff rubber spatula. Cover with plastic wrap and let rest for 10 minutes.
Stir in the remaining flour 1/4 cup at a time to make a soft dough. Knead the dough gently on a lightly floured surface for 8 minutes or until smooth and slightly sticky, adding additional flour if needed. Place in an oiled bowl and turn to coat well. Cover with plastic wrap and ten a damp kitchen towel. Let the dough rise in a warm, draft-free area for 1 1/2 hours or until doubled in bulk.
Transfer the risen dough gently to a floured surface; do not punch down. Roll gently to flatten slightly and stretch to a 12 x 18-inch rectangle. Brush with the melted butter. Sprinkle the Pecan Filling evenly over the dough, leaving a 1/2-inch edge on one 18-inch side. Roll up the dough from the other long edge; press the seam to seal. Cut into 12 equal pieces with a heavy knife. Arrange 6 pieces cut side up and evenly spaced in each prepared baking dish and press down lightly. Cover tightly with plastic wrap and let rise in a warm draft-free area for 50 minutes or until light.
Remove plastic wrap and bake at 275 degrees on center oven rack for 25 minutes or until the tops are golden brown and the syrup is bubbly. Invert onto serving plates, cool for 5 minutes and serve hot.
Makes one dozen