SLOW COOKER (11)
SMOOTHIES AND SHAKES (20)
|EVERY FEW MINUTES|
|THE STICKIEST STICKY BUNS|
1 env. dry yeast
1 c. milk
1 egg, beaten
3/4 c. butter
3/4 c. granulated sugar
1 tsp. salt
3 c. sifted flour
1/2 c. brown sugar, packed
2 tsp. cinnamon
1 c. pecans or raisins or currants or combination of same
1 c. dark corn syrup
1 c. brown sugar, firmly packed
Mix yeast with 1 cup flour, salt, and 1/4 cup sugar. In small saucepan, heat milk with 1/2 cup butter. Heat until warm. Butter does not need to melt. Add beaten egg and stir to blend.
Combine egg mixture with flour and yeast mixture. Beat with electric beater at medium speed for 2 minutes. Add about 3/4 cup flour or enough to make a thick batter. Beat with electric mixer 2 minutes longer. Add remaining flour (more if necessary to make a soft dough). Knead, in bowl, about 12 minutes or until dough no longer sticks to fingers and is elastic.
Place in buttered bowl and let stand in warm, draft-free place for about 45 minutes or until doubled in bulk. Punch down. Divide in half and roll each half into a rectangle about 9 inches wide and about 1/4 inch thick. Brush surface of rectangle with butter.
Mix 1/2 cup white sugar with 1/2 cup brown sugar and cinnamon. Sprinkle each rectangle with half of sugar mixture. Roll, jelly roll fashion. Cut into 1 inch slices (it's important to have a very sharp knife or scissors).
Make sticky syrup by heating together corn syrup, 1 cup brown sugar, and 1/4 cup butter. Pour half of syrup into each of 2 layer cake pans (square or round). Sprinkle evenly with nuts or raisins or combination of both. Place half of dough slices in each pan. Let rise until doubled (about 30 minutes).
Bake in preheated 400 degree oven for about 20 minutes or until surface is browned and dough is cooked through. Line a cookie sheet with foil and turn up edges to make walls that will keep syrup from oozing off the sheet. Place pans, upside down, on foil and do not remove for a minute or so (to allow syrup to drain from pans). Serve cooled. Makes 2 pans of buns.
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