Amy Scherber's Pecan Sticky Buns - Tvfn

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Title: Amy Scherber's Pecan Sticky Buns - Tvfn
Yield: 9 Servings
Categories: Cheese, Vegetables, Appetizers, Vegetarian


2 1/4 ts Active dry yeast
2 oz Very warm water; (115F)
24 oz Unbleached all-purpose flour
2 1/4 ts Kosher salt
16 oz Warm water; (90F)
4 1/2 oz Unsalted butter
5 oz Dark brown sugar; firmly
2 oz Unsalted butter; softened
1/2 c Plus 1 tbsp pecan pieces;
2 1/2 oz Granulated sugar
1 ts Cinnamon

Equipment: One 9-inch square baking pan, preferably non-stick, buttered on
sides only; one sheet pan, lined with aluminum foil Place the yeast and
warm water in a small bowl and stir with a fork to dissolve the yeast.
Allow it to stand for about 3 minutes. Mix the flour and salt together in a
large bowl. Add the warm water and the yeast mixture and stir with your
fingers to moisten the flour, scraping the sides of the bowl and folding
the dough over itself until it gathers into a shaggy mass. Move the dough
to a lightly floured surface and knead it by hand for 5 minutes. This is a
soft, moist dough. If the dough seems too stiff and hard to knead, add
extra warm water 1 tablespoon at a time until you get a nice malleable
dough. Gently shape the dough into a loose ball, cover it with plastic, and
let it rest on the table for 20 minutes. (This rest period is the
autolyse.) Gently knead the dough on the lightly floured surface for 1to 2
more minutes, or until it becomes smooth, supple, and elastic but not too
firm. The texture of the dough should be soft but springy. Shape the dough
into a loose ball, place it in a lightly oiled bowl, and turn to coat the
top with oil. Cover it tightly with plastic wrap and let it rise at room
temperature (75 to 77 degrees F) until it has doubled in volume, about 1
1/2 to 2 hours. While the dough is rising; in a small saucepan, heat the 9
tablespoons butter and the dark brown sugar over low heat, stirring
occasionally, until the butter has melted and the sugar is completely
moistened (it won't be dissolved), then whisk until the mixture looks silky
and a little lighter in color. Use 1 tablespoon softened butter to grease
the sides of a 9-inch square pan, then pour in the caramel, tilting the pan
slightly so the mixture spreads evenly over the bottom of the pan. Sprinkle
the toasted pecans over the warm caramel and press them down slightly. Put
the pan in the refrigerator to cool the caramel; be the pan's on a level
surface. Put the granulated sugar and cinnamon in a small bowl and stir
until evenly mixed. Set aside. When the dough has doubled, gently pour it
out of the bowl onto the floured work surface. Flatten the dough and
stretch it with your fingers to form a 13 by 10-inch rectangle, with a long
side facing you. Work gently so you don't tear the dough surface. The dough
should stretch easily at this point, but if it resists, let it rest for 5
minutes and resume stretching. Check to be sure the dough isn't sticking to
the work surface; flour the table again, if necessary. Spread 3 tablespoons
of the softened butter evenly over the the dough, leaving a 1/2-inch strip
unbuttered along the top edge. Sprinkle the cinnamon/sugar mixture
generously and evenly over the butter, again leaving the top 1/2-inch of
the rectangle bare. Starting with the bottom edge, roll up the dough
jelly-roll fashion into a long log. If the dough sticks to the table as
you're rolling, use a dough scraper to loosen it gently. Pinch gently but
firmly along the seam to seal it. If necessary, gently shape the roll so it
is a nice uniform log. Take the caramel-lined pan out of the refrigerator.
Cut the log of dough into 9 equal pieces. (It's easiest to mark the roll
first to show where you're going to make the cuts--a slight indentation
with the knife edge will do--then use a sharp serrated knife to cut
completely through the dough.) Lay the pieces cut side down on top of the
caramel. Don't worry if it's a tight fit. Let rise, uncovered, at room
temperature until the dough has almost doubled, about 1 to 1 1/4 hours. The
rolls should fill the pan and extend 1/2 to 3/4-inch above it. In the
meantime, position a rack in the center of the oven and preheat the oven to
375 degrees F. Put the pan of sticky buns on a foil-lined baking sheet and
place it in the oven. Bake for 10 minutes, then reduce the oven temperature
to 350 degrees F and bake for 30 to 40 minutes longer, until the tops of
the buns are golden brown and crusty. It's important to bake the buns long
enough so the dough is cooked all the way through and the caramel topping
develops properly. Set the pan of buns on a rack to cool for 5 minutes.
Then quickly but carefully turn the pan upside down and release the sticky
buns onto a large flat heatproof plate. Immediately scrape out any hot
caramel remaining in the bottom of the pan and spread it on the tops of the
buns, filling in any bare spots. Let them cool until just warm before
serving. (Clean the pan by soaking it in very hot water to dissolve the
caramel.) Store any leftovers covered in plastic wrap at room temperature.
G.P., All Rights Reserved By "William E. Webster" on
Feb 28, 1997 Posted to EAT-L Digest by Jazzbel
on Dec 21, 1997