Thursday, January 12, 2017

Quick-Rise Sticky Buns | Good Housekeeping

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

1/2 cup dark brown sugar, packed
1-1/2 tsp cinnamon, ground
1 tbs butter, melted
1/2 tsp pecans, chopped and toasted


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)

3/4 cup xxx sugar
1 tbs water

  1. Preheat oven to 375◦  
  2. Grease an 8-inch square pan (set aside)
  3. 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. 
  4. Sprinkle pecans over the topping you just put into the prepared pan.
  5. To prepare the dough, put the warm water and yeast in a medium-size bowl. Set aside.
  6. In a large bowl, combine the flour, brown sugar, baking powder, baking soda and salt.
  7. 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. 
  8. 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.
  9. Brush the dough with butter.
  10. Make the filling: Combine the sugar and cinnamon. Sprinkle this over the dough.
  11. Sprinkle 1/2 cup pecans over the sugar/cinnamon mixture.
  12. Roll the dough into a log shape. Place the seam side down. Cut into 9 equal slices, placing 3 to a row.
  13. Bake 30-32 minutes or until golden brown. While they are baking, prepare the glaze.
  14. Place a large plate over the pan; invert onto plate.
  15. 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.

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 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.
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