Pecan currant sticky buns
Source of Recipe
Los Angeles Time 10/20/04
Recipe Introduction
In this recipe, use extra-large muffin tins (muffin cups with a capacity of 1 cup).
List of Ingredients
For dough:
1 1/2 cups warm milk (105 to 115 degrees)
2 ( 1/4-ounce) packages (5 teaspoons) active dry yeast
1/3 cup granulated sugar
5 1/4 cups all-purpose flour, plus additional for dusting
2 teaspoons salt
2 large eggs, at room temperature
1/4 cup ( 1/2 stick) unsalted butter, softened
For the filling:
2/3 cup packed dark brown sugar
2/3 cup dried currants
2/3 cup chopped pecans
1 teaspoon ground cinnamon
For the syrup:
1/2 cup (1 stick) unsalted butter, cut into pieces
1/2 cup packed dark brown sugar
1/2 cup granulated sugar
2 tablespoons light corn syrup
1/4 cup heavy cream
For the assembly:
1/4 cup ( 1/2 stick) unsalted butter, softened, plus more to butter muffin cups
Dough, syrup and filling
Recipe
Dough
1. Stir together 1/2 cup warm milk, yeast and a pinch of sugar in a small bowl until the yeast is dissolved. Let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start with new yeast.)
2. Put the flour, remaining sugar and salt in a mixer bowl and mix with a dough hook at low speed until combined.
3. Whisk together remaining 1 cup milk and eggs in a small bowl, then add to dry ingredients along with yeast mixture and mix at medium speed until a very soft dough forms, about 2 minutes. Add butter and continue beating until dough is smooth and elastic, about 4 minutes (dough will be very sticky).
4. Rinse a large bowl with hot water, then put the dough in the wet bowl and cover tightly with plastic wrap. Let the dough rise in a warm, draft-free place until doubled in bulk, about 1 1/4 hours.
Filling
Stir together all of the ingredients in a small bowl.
Syrup
Combine the 1/2 cup butter, sugars, corn syrup and heavy cream in a 1-quart saucepan and heat over low heat, stirring, until the butter is melted. Simmer, stirring, for 2 minutes.
Assembly
1. Butter the muffin cups. Spoon 2 tablespoons warm syrup into each muffin cup.
2. Turn dough onto a well- floured surface and dust with flour. Using a floured rolling pin, roll out into a 16-by- 12-inch rectangle. Turn dough if necessary so the long side is nearest you. Brush off excess flour, then spread evenly with the softened butter.
3. Sprinkle filling evenly over the dough. Beginning with the long side near you, roll up the dough to form a 16-inch-long log and press the seam to seal.
4. Cut the log crosswise into 12 rounds, about 1 1/3 inches wide. Arrange the buns, cut sides up, in the muffin cups. Cover loosely with oiled plastic wrap and let rise in a warm, draft-free place until doubled in bulk, about 1 hour.
5. Put a rack in middle of the oven and heat oven to 350 degrees. Bake buns until puffed and golden, 30 to 35 minutes. Cool in pan on a rack for 10 minutes, then invert buns onto a rack and cool slightly. Serve warm. Makes 12 servings.
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