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Mix up the filling. Once you make the perfectly thick topping, it's time to finish those sticky buns. Pour the still-warm topping into a lightly greased 8" square pan and sprinkle the pecans evenly on top. Then p repare the filling using these ingredients: 1/4 cup (4 tablespoons) butter, softened. 1/4 cup brown sugar.
Spreads & Smears
Combine the granulated sugar, brown sugar, and cinnamon in a medium-sized bowl. Form the buns. Punch the dough down on a floured work surface. Knead into a ball then roll into an 18×12-inch rectangle. Top with butter, leaving a 1/2-inch rim around the edges. Sprinkle with the cinnamon sugar mixture.
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Bake the Sticky Buns: Place the baking dish in the oven and bake for 20-30 minutes, until the buns are golden brown on top and cooked through. Remove pan from the oven and place on a wire rack to cool for 5 minutes. Then, carefully invert the pan onto a large serving platter using oven mitts.
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Roll up each square like a jelly roll and cut into 6 pieces. Place the pieces in the pan, swirl-side up. Cover the pan with a towel and set aside in a warm place to let the buns rise to double in size, about 1 hour. When ready to bake, preheat oven to 350º. Bake the buns until they are nicely brown, about 25 minutes.
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100g (2 large eggs) 75g sugar. 75g butter - softened. 4g vanilla (1 teaspoon) 10g salt. In the bowl of a stand mixer, fitted with the dough hook, combine the milk and yeast, stir for 10 seconds and let sit for 5 minutes. Add the eggs, sugar, vanilla extract, flour and salt. Mix on low speed for 2 minutes or until the dough comes together.
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Preheat the oven to 350 degrees F. Remove the plastic wrap and bake the sticky buns until puffed, golden brown around the edges, and set in the middle (approximately 30 to 35 minutes). Cool the sticky buns for 20 minutes in the pan, then flip them out onto a serving platter and allow to cool completely.
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EASY TO USE This tasty sticky bun smear goes on quickly for a sweet flavor and shiny appearance on your baked treats. TIME SAVING CONVENIENCE Our ready-to-use glazes and icings will save you tons of prep time. EMBRACE YOUR CREATIVITY Our variety of icing, frosting and filling flavors and colors provide you with the tools to create something.
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Sprinkle the yeast on top and let it sit on the milk mixture for 1 minute. Add 4 cups of the flour. Stir until just combined, then cover with a clean kitchen towel and set aside in a relatively.
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In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a small saucepan, heat the milk, water and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes.
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Using a serrated knife, slice the log into 16 slices. In order to cut down on drag, it helps to rinse the blade in hot water, and wipe it off, between slices. Space eight buns in each of the prepared pans. Cover the pans, and let the buns rise till they spread out and touch one another, about 60 to 90 minutes.
Recipes
Incredible Sticky Buns made with chopped pecans and drenched in the most delicious rich brown sugar butter caramel sauce. Filled with cinnamon sugar they are.
Pin on Breads
Step 7. Melt butter in a small heavy saucepan over medium heat. Stir in brown sugar, cream, honey, salt, and orange zest, if using. Bring to a boil, reduce heat to medium, and simmer until glaze.
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Set aside. In a separate jug, mix together the milk, honey, butter. Pop in the microwave and gently heat for a few seconds until the mix is lukewarm and the butter is melting. Once the butter has melted quickly whisk in the eggs until combined. You want to make sure the mix isn't hot otherwise the eggs will cook.
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Roll out the dough with a rolling pin into a large rectangle, ½ inch thick, about 12" wide, and 15" long. Smear the cinnamon-sugar mixture on top of the rolled-out dough, leaving about ½ inch of space along the outside edges of the dough. Sprinkle pecans on top of the dough, making sure to evenly space them out.
Sticky Bun Smear 2Gal
Make the dough: In the bowl of an electric mixer, combine warm water, yeast and 1 teaspoon sugar. Stir to dissolve and let sit until foamy, about 5 minutes. Add milk, butter, remaining sugar, egg yolks, orange zest, salt and 3 cups flour. Mix on low speed until blended.
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Evenly space the cinnamon roll rounds on the other baking sheet. Cover and proof for 1.5 hours at room temperature. Meanwhile, place racks in the upper and lower thirds of the oven and preheat it to 400F. Bake for 12 minutes with the sticky buns on the bottom rack and the cinnamon rolls on the top. Then swap the positions of the sheets and bake.
