Blueberry Sticky Buns
Source of Recipe
Internet
List of Ingredients
1 envelope active dry yeast (1 scant tablespoon)
1-1/2 tablespoons + pinch sugar
2/3 cup milk, warmed (about 110 degrees)
4 tablespoons melted butter, + more for bowl and pan
1/2 teaspoon salt
1 egg, beaten
3 cups all-purpose flour, + more for work surface
3 cups wild or cultivated blueberries
1 cup packed dark brown sugar
1-1/2 tablespoons ground cinnamon
1/2 cup light corn syrup Recipe
In bowl of electric mixer, whisk yeast, pinch sugar and 1/4 cup
warm water (110 degrees). Set aside until foamy, about 5 minutes.
Add milk, sugar, 2tablespoons melted butter, salt and egg. With
mixer running, gradually add 2 cups flour; beat on low speed.
Continue to add remaining flour to create sticky dough. Knead
dough until smooth, about 5 minutes. Knead about 1 minute more.
Transfer dough, smooth side down, to buttered bowl to rise until
doubled, about 1 hour. In medium saute pan, cook blueberries in
1 tablespoon butter over medium-high heat until juicy, about 4
minutes. Set aside. Mix brown sugar and cinnamon; set aside.
Butter 8-by-8-inch pan; sprinkle with 1/4 cup brown sugar mixture.
Drizzle corn syrup into pan; set aside. Heat oven to 350 degrees.
On lightly floured work surface, roll out half dough into
9-by-12-inch rectangle. Brush dough with 1/2 tablespoon melted
butter. Sprinkle half brown sugar mixture over butter and top with
half blueberries. Starting with short side, roll dough to create 9-inch
log, pinching bottom seam to seal. Repeat process with remaining
dough. Cut each log into 6 rounds and place, swirl side up, in
prepared pan. Cover with plastic wrap and let rise until doubled in
size, about 30 minutes. Bake 25 to 30 minutes. Remove from oven
and allow to cool in pan for 10 minutes. Run knife around edge of
pan to loosen;place serving plate on top of pan and invert. Serve
warm. If these are made a day ahead, keep in pan and place over
low heat on top of stove for 4 to 5 minutes to warm before serving.
Makes 12.
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