Wednesday, October 15, 2008

Gooey Honey Sticky Buns

I found this recipe in the September Martha Stewart. Bless her creative team, and the people who write her recipes. These sticky buns are sweetened mostly with honey, and are filled with marscapone, creme fraiche, honey and pecans. The pictures in the magazine are prettier than mine, but they were really yummy. So, I want to share the recipe with all of you.


2T active Dry Yeast
1/3 cup warm water
1 cup whole milk, room temp
8 ounces unsalted butter, softened
3 large eggs
1/3 cup honey
2t coarse salt
1t pure vanilla extract
5-6 cups all purpose flour
Oil for bowl

Filling and Topping:

4 ounces unsalted butter
1/2 cup honey, plus more for brushing and drizzling
1/2 cup corn syrup
2 T sugar
1/2 cup marscapone cheese
1/2 cup creme fraiche
1/2 cup chopped pecans

Sprinkle yeast over warm water in small bowl, let stand until foamy.
Whisk milk, butter, eggs, honey, salt, and vanilla with a mixer on medium.
Add yeast mixture and whisk for 1 minute.
Switch to dough hook, reduce speed to low, and add 4 cups flour.
After flour is incorporated, raise speed to medium and continue kneading.
Add remaining flour, 1/2 cup at a time until dough no longer sticks.
Raise speed to medium high and knead for 10 minutes (by hand 15-20 till smooth)
Turn out dough on floured surface, knead by hand until very smooth, 5 minutes.
Transfer to lightly oiled bowl, cover in draft free spot, about an hour until double.

Make filling and topping:

Melt butter in a saucepan over medium heat.
Stir in honey, corn syrup, and sugar, bring to a gentle simmer, remove and cool
Combine marscapone and creme fraiche in a bowl

Punch down dough, and turn out onto a lightly floured surface
Divide into three portions, and freeze 2 for up to 3 months.
Roll remaining dough into a 10 by 131/2-inch rectangle.
Brush lightly with honey, spread cream mixture evenly on top, leave 1inch border
Sprinkle with pecans
Roll dough into a log, pinch seams to seal, cut into nine 11/2 inch thick slices.

Pour honey mixture into 8-inch square baking pan, 3 to a row
Let rise in warm draft free spot until doubled in size, 30-40 minutes

Pre-heat oven to 375. Place oven rack in lower third. Bake buns, and rotate half way through until brown and bubbling, about 1 hour (cover with foil if they brown to quickly - mine did)

Immediately invert buns onto rack, drizzle with honey, serve warm, and ENJOY!


Miriam Lovell Dyer said...

OK. That looks delicious! It's on the menu!

J and Rachel Kirkham said...

Hi Lauren, I'm not sure if you remember me...I am very impressed with your baking skills! I tried making this yesterday after I read the recipe on your blog and failed miserably. I'm trying take-two this afternoon. My husband loves sticky buns so I'm determined! By the way, congratulations on the baby!!

Annie and Jake said...

mmmm. those look really yummy!

Christy Dyer said...

These definitely are "designer cinnamon rolls! MMMMmmmmgood.

Ben and Shara said...

Wow I'm going to try them. Yummy

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