My new motto in the kitchen states: “If at first you don’t succeed, order pizza”. Actually is not mine, it’s Whit’s, from Whit’s Amuse Buche, but I really identified with it and figured I could borrow it for today’s specials. Since the recipe is not for a salad, a simple cocktail or some frozen fruits, if this doesn’t work, keep a backup version close, just in case 🙂
Sticky Buns
Ingredients:
- Milk – 1/4 cup
- Sour Cream – 1/2 cup
- Butter – 1/2 cup
- Sugar – 2 tablespoons
- salt – 1 teaspoon
- eggs – 2
- flour – 3 1/4 cups
- instant yeast – 1 packet
- cinnamon – 2 tablespoons
- brown sugar – 3/4 cup
- pecans – 1 cup, chopped
- butter – 1 stick, room temperature
Instructions:
To make the dough: Combine the flour, salt and yeast in a stand mixer and set aside. In a large bowl, combine the butter, milk, sour cream, and sugar and microwave until the butter is melted and the mixture is homogenous, about 2 minutes. Temper the eggs with the liquid mixture, and add to the dry ingredients in the stand mixer. Mix fitted with a dough hook for 6 minutes, or when you press the dough and it springs back. Place in a greased bowl in a warm place for 1 hour. To make the filling: combine the cinnamon, pecans and brown sugar. When the dough is ready, roll out on a floured surface into a large rectangle. Spread the room temperature butter evenly over the dough. Sprinkle with the cinnamon sugar and pecan mixture and press to make sure it sticks to the dough. Starting on one of the long ends, roll the dough to make a log. Place 1/4 cup of brown sugar and 1 teaspoon of cinnamon in the bottom of a cast iron skillet. Cut the roll in even pieces and place in the cast iron skillet on top of the brown sugar. Bake in a 350 degree oven for 25-30 minutes, until the dough is cooked all the way through.
Glaze:
Ingredients:
- Cody Road Bourbon – 3 tablespoons
- powdered sugar – 2 cups
- cinnamon – 1/8 teaspoon
Instructions:
Mix the powdered sugar, bourbon and cinnamon with a whisk until well combined. If it’s too thin, add more powdered sugar. If it’s too
thick, add more bourbon.
I would love to hear if you try this out and how it turns out!
Recipe and photos from Whit’s Amuse Buche
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