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Overnight Sticky Buns

Source of Recipe


From "Good Housekeeping Great Baking"






List of Ingredients



• -- For the Dough --
  
• 1/4 cup warm water (105° to 115° F)
  
• 1 package active dry yeast
  
• 1 tsp plus 1/4 cup granulated sugar
  
• 3/4 cup milk
  
• 4 Tbsp butter or margarine, softened
  
• 1 tsp salt
  
• 3 large egg yolks
  
• About 4 cups all-purpose flour, divided
  
• .
  
• -- For the Filling --
  
• 1/2 cup packed dark brown sugar
  
• 1/4 cup dried currants (or raisins)
  
• 1 Tbsp cinnamon
  
• 4 Tbsp butter or margarine, melted
  
• .
  
• -- For the Topping --
  
• 2/3 cup packed dark brown sugar
  
• 3 Tbsp butter or margarine
  
• 2 Tbsp light corn syrup
  
• 2 Tbsp honey
  
• 1-1/4 cups pecans, coarsely chopped
  






Instructions



1. Make the dough:
   In a cup, combine warm water, yeast, and 1 teaspoon granulated sugar; stir to dissolve. Let stand 5 minutes, or until foamy. In large bowl, with mixer at low speed, blend yeast mixture with milk, butter, salt, egg yolks, 3 cups flour, and remaining 1/4 cup granulated sugar. With wooden spoon, stir in 3/4 cup flour.
   
   
2. Turn dough onto lightly floured surface and knead about 5 minutes, until smooth and elastic, working in about 1/4 cup remaining flour, as necessary, just to keep dough from sticking. Shape dough into ball; place in large greased bowl, rotating dough over to grease top. Cover bowl and let dough rise in warm place (80° to 85° F), about 1 hour. Meanwhile, prepare filling by combining brown sugar, currants, and cinnamon in small bowl. Reserve butter.
   
   
3. Prepare topping:
   Heat brown sugar, butter, corn syrup and honey over low heat in 1-quart saucepan, stirring occasionally, until butter melts. Grease 13- x 9-inch metal baking pan; pour melted brown sugar mixture into pan and sprinkle evenly with pecans; set aside.
   
   
4. To assemble:
   Punch down dough. Turn onto lightly floured surface, cover, and let rest 15 minutes. With floured rolling pin on lightly floured surface, roll dough into 18- x 12-inch rectangle. Brush dough with reserved melted butter and sprinkle with currant filling. Starting at one long side, roll up dough jellyroll fashion; place on surface, seam-side down. Cut dough crosswise into 20 slices. Sprinkle topping in metal baking pan, then place slices, flat-side down, on top of topping, arranging slices in 4 rows of five slices each. Cover pan and refrigerate at least 12 hours, and no more than 20.
   
   
5. Preheat oven to 375° F. Bake buns 30 minutes, or until golden. Remove from oven, immediately place serving tray on top of pan and invert, so that the pecan topping now faces up. Remove baking pan. Let buns cool slightly to serve warm or completely to serve later.
   
   Makes 20 buns.