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Sticky Bun Sugar makes these buns ultra-sticky!
3 1/2 cups King Arthur Unbleached All-Purpose Flour
3 tablespoons Baker's Special Dry Milk
3 tablespoons King Arthur Easy-Roll Dough Improver (optional, but good)
1/4 cup sugar
3 tablespoons dried whole eggs
2 teaspoons Sweet Dough Flavor
1 1/4 teaspoon salt
2 1/4 teaspoons instant yeast
1 cup water
8 tablespoons butter
1 cup Baker's Cinnamon Filling mixed with 1/4 cup water
1/2 cup golden syrup or light corn syrup
1 tablespoon rum (optional)
3 tablespoons butter, melted
1/2 cup Sticky Bun Sugar
1 cup diced pecans
Dough: Combine all of the dough ingredients and mix and knead them together -- by hand, mixer or bread machine -- till you've made a soft, smooth dough. Allow the dough to rise, covered, for about 1 hour, or until it's puffy (though not necessarily doubled in bulk).
While the dough is rising, prepare the pans; use two 9-inch round cake pans, a 12 x 12-inch sticky bun pan, or 14-inch round pan (at left). Spray with non-stick pan spray, or lightly grease with vegetable shortening or butter.
Glaze: In a small bowl, whisk together the golden syrup, rum (if you're using it) and melted butter. Divide this glaze evenly between the pans (if you're using two pans). Sprinkle the Sticky Bun Sugar and pecans atop the glaze.
Assembly: Transfer the dough to a lightly greased work surface, and roll it into a 14 x 20-inch rectangle. Spread it with the cinnamon filling, leaving an uncovered strip about 1-inch wide along one long end of the dough. Roll the dough into a log the long way, and slice it into 1-inch wide rounds. Place the rounds in the prepared pan(s), leaving about 1/2-inch between them. Cover the pan(s), and let the buns rise for 1 hour, or until they're puffy looking.
Bake the sticky buns in a preheated 375°F oven for 25 to 30 minutes, until they're golden brown. Loosen the edges of the buns with a knife, then turn them out onto a rack to cool, scraping any glaze that may have stuck to the pan onto the warm buns. Serve warm. Yield: about 20 sticky buns.