Sticky Buns

Martha Stewart Living

    DOUGH:                                           
    2 tablespoons active dry yeast                                 
    1/3 cup warm water                                             
    1 cup milk room temp.                                          
    1 cup unsalt butter room temp., cut into sm. pieces            
    3 lg. eggs                                                     
    1/3 cup sugar                                                  
    2 teaspoons salt                                               
    1 teaspoon vanilla extract                                     
    6 cups flour       
                                            
    TOPPING:                                                       
    1 cup unsalt butter                                            
    1/4 cup sugar                                                  
    1 1/4 cups packed light brown sugar                            
    1 cup light corn syrup  
                                       
    CLASSIC PECAN:                                                 
    1/3 cup packed light brown sugar                               
    1/3 cup pecans toasted, finely chopped                         
    1 teaspoon orange zest        
                                
Make dough:
Stir together yeast and warm water in a small bowl; let stand until foamy, about 5 minutes.

In the bowl of a standing mixer fined with the whisk attachment, mix milk, butter, eggs, sugar, salt, and vanilla on low speed until eggs and milk are combined, 2 minutes. Add yeast mixture; mix 1 minute. Add 4 cups flour; mix until smooth.

Switch to the dough hook; continue mixing, and add more flour, 1/2 cup at a time, just until dough no longer sticks to bowl (about 2 more cups). Beat dough on medium-high speed, 10 minutes.

On a lightly floured work surface,knead thedough until very smooth, about 2 minutes; transfer to a large buttered bowl. Cover dough with a clean kitchen towel; let rise until doubled in bulk, about 1 hour.

Make topping:
Melt butter in a saucepan; stir in sugars and corn syrup. Cook, stirring, over low heat, until sugar dissolves, about 5 minutes. Set aside.

Punch down dough, then turn out onto a lightly floured work surface. Divide dough into three equal pieces; roll each into a ball. (Work with one ball at a time; refrigerate or freeze any not being used.)

Assemble buns. Roll out dough ball into a 10x13-inch rectangle. Brush dough with melted butter. Top with Filling; leave a 1/2-inch border. Starting on one long side, roll dough into a log. To seal, pinch dough edge to log. Cut the log into nine slices approximately 1 1/3 inch-thick.

For each batch, divide 1 cup topping among nine cups of a large (1 cup capacity) muffin tin, or cover the bottom of an
8-inch square baking pan. Transfer the buns to a tin or pan.

Preheat oven to 375° with rack on lower level. Set a wire rack over a baking sheet; set aside. Let buns rise in a warm place until doubled in bulk, about 30 minutes. Bake buns, rotating pan halfway through, until golden brown and bubbling, 30 to 35 minutes. Immediately invert buns onto rack. Serve warm.

MINI STICKY BUNS
MAKES 3 BATCHES OF FOUR DOZEN

Follow steps 1-6 of Sticky Buns recipe.

Follow step 7, rolling dough into a 7-by-19inch rectangle; halve lengthwise. Brush each rectangle with 1/2 tablespoon melted butter. After dough is filled and rolled, cut each log into 24 slices (3/4-inch-thick).

Follow step 8, dividing 1 cup topping among four (12-cup) mini-muffin tins. Transfer buns to tins.

Follow step 9, baking 15 to 2O minutes.

MORE FILLINGS:

MACADAMIA NUT WHITE CHOCOLATE:                                 
  1/2 cup macadamia nuts coarsely chopped                        
  1 ounce white chocolate finely chopped                         
  2 tablespoons packed light brown sugar  

MEXICAN CHOCOLATE:
2 ounces semisweet chocolate, finely chopped
2 tablespoons packed light-brown sugar
1/2 teaspoon ground cinnamon
Toss all ingredients in a small bowl.

RASPBERRIES AND CREAM:
1/2 pint fresh raspberries
1/3 cup creme fraiche
1/3 cup mascarpone cheese
Lightly crush raspberries in a small bowl with a rubber spatula. Add creme fraich and mascarpone; stir until smooth. Refrigerate until ready to use.