
Dough
2 tbs warm water
2-1/4 tsp instant yeast (1 envelope)
3 cups flour, all-purpose
1-1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1 cup buttermilk
1 large egg
5 tbs butter, melted
Filling
1/2 cup dark brown sugar, packed
1-1/2 tsp cinnamon, ground
1 tbs butter, melted
1/2 tsp pecans, chopped and toasted
Topping
2/3 cup brown sugar, dark and packed
3 tbs butter
2 tbs honey
2 tbs light corn syrup
1/2 c. pecans (Toasted and coarsely chopped)
Glaze
3/4 cup xxx sugar
1 tbs water
- Preheat oven to 375◦
- Grease an 8-inch square pan (set aside)
- In a microwave safe bowl, combine brown sugar, honey, butter and corn syrup. Microwave on high for 1 minute. Stir until smooth. Microwave for an additional 2 minutes. spread half of this mixture in the prepared pan.
- Sprinkle pecans over the topping you just put into the prepared pan.
- To prepare the dough, put the warm water and yeast in a medium-size bowl. Set aside.
- In a large bowl, combine the flour, brown sugar, baking powder, baking soda and salt.
- Add the buttermilk to the yeast mixture (Step 5) Whisk well. Add egg and butter and whisk until smooth. Stir into the flour mixture only until incorporated. Set aside.
- On a lightly floured surface, knead the dough until it is smooth. Using a lightly floured rolling pin, roll into a 12 x 10 inch rectangle.
- Brush the dough with butter.
- Make the filling: Combine the sugar and cinnamon. Sprinkle this over the dough.
- Sprinkle 1/2 cup pecans over the sugar/cinnamon mixture.
- Roll the dough into a log shape. Place the seam side down. Cut into 9 equal slices, placing 3 to a row.
- Bake 30-32 minutes or until golden brown. While they are baking, prepare the glaze.
- Place a large plate over the pan; invert onto plate.
- When ready to serve, microwave the reserved topping for about 1 minute and drizzle over the buns.
Quickie Version
- Unroll two 8-oz cans of crescent dough, lining them up and pinching them together so that they form a rectangle shape.
- Prepare filling and topping as directed above.
- Follow steps 12-15.
The following is a sponsored post/ad
Photo and recipe compliments of Good Housekeeping. I got the recipe out of the April 2014 Issue on page 148. I found the picture on their website.
As of today's date (1/12/17) you can get a subscription for a mere $0.42 an issue.
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