Overnight Sticky Buns

"These bakery favorites are often too sweet, too big, too rich, and just too much. If you like, sticky buns can be made and shaped the night before and then refrigerated. The next morning, set the baking dish in a warm-water bath to speed the dough’s rise. This recipe has four components: the dough that is shaped into buns, the filling that creates the swirl in the shaped buns, the caramel glaze that bakes in the bottom of the baking dish along with the buns, and the pecan topping that garnishes the buns once baked. Although the ingredient list may look long, note that many ingredients are repeated. Leftover sticky buns can be wrapped in foil or plastic wrap and refrigerated for up to 3 days, but they should be warmed through before serving. They reheat quickly in a microwave oven (for 2 buns, about 2 minutes at 50 percent power works well); they can also be put into a 325-degree oven for about 8 minutes."
 
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photo by gold.klas photo by gold.klas
photo by gold.klas
Ready In:
3hrs 30mins
Ingredients:
23
Yields:
12 buns
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ingredients

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directions

  • For the dough:.
  • In bowl of standing mixer, whisk eggs to combine; add buttermilk and whisk to combine.
  • Whisk in sugar, salt, and yeast.
  • Add about 2 cups flour and butter; stir with wooden spoon or rubber spatula until evenly moistened and combined.
  • Add all but about 1/4 cup remaining flour and knead with dough hook at low speed 5 minutes. Check consistency of dough (dough should feel soft and moist but should not be wet and sticky; add more flour, if necessary); knead at low speed 5 minutes longer (dough should clear sides of bowl but stick to bottom).
  • Turn dough out onto lightly floured work surface; knead by hand about 1 minute to ensure that dough is uniform (dough should not stick to work surface during hand kneading; if it does stick, knead in additional flour 1 tablespoon at a time).
  • Lightly spray large bowl or plastic container with nonstick cooking spray.
  • Transfer dough to bowl, spray dough lightly with cooking spray, then cover bowl tightly with plastic wrap and set in warm, draftfree spot until doubled in volume, 2 to 2 1/2 hours.
  • For the glaze:

  • Meanwhile, combine all ingredients for glaze in small saucepan; cook over medium heat, whisking occasionally, until butter is melted and mixture is thoroughly combined.
  • Pour mixture into nonstick metal 13- by 9-inch baking dish; using rubber spatula, spread mixture to cover surface of baking dish.
  • Set baking dish aside.
  • To assemble and bake buns:

  • For filling, combine brown sugar, cinnamon, cloves, and salt in small bowl and mix until thoroughly combined, using fingers to break up sugar lumps; set aside.
  • Turn dough out onto lightly floured work surface.
  • Gently shape dough into rough rectangle with long side nearest you.
  • Lightly flour dough and roll to 16- by 12-inch rectangle.
  • Brush dough with 1 tablespoon melted butter, leaving 1/2-inch border along top edge; with butter remaining on brush, brush sides of baking dish.
  • Sprinkle filling mixture over dough, leaving 3/4-inch border along top edge; smooth filling in even layer with hand, then gently press mixture into dough to adhere.
  • Beginning with long edge nearest you, roll dough into taut cylinder. Firmly pinch seam to seal and roll cylinder seam-side down.
  • Very gently stretch to cylinder of even diameter and 18-inch length; push ends in to create even thickness.
  • Using serrated knife and gentle sawing motion, slice cylinder in half, then slice each half in half again to create evenly sized quarters.
  • Slice each quarter evenly into thirds, yielding 12 buns (end pieces may be slightly smaller).
  • 5Arrange buns cut-side down in prepared baking dish; cover tightly with plastic wrap and refrigerate 10 to 14 hours.
  • Place baking pan in warm-water bath (about 120 degrees) in kitchen sink or large roasting pan for 20 minutes.
  • Remove from water bath and let stand at room temperature until buns look slightly puffy and are pressed against one another, about 1 1/2 hours.
  • About an hour before baking, adjust oven rack to lowest position, place pizza stone on rack (if using), and heat oven to 350 degrees.
  • Place baking pan on pizza stone; bake until golden brown and center of dough registers about 180 degrees on instant-read thermometer, 25 to 30 minutes.
  • Cool on wire rack 10 minutes; invert onto rimmed baking sheet, large rectangular platter, or cutting board. With rubber spatula, scrape any glaze remaining in baking pan onto buns; let cool while making pecan topping.
  • For the topping:

  • Combine butter, brown sugar, corn syrup, and salt in small saucepan and bring to simmer over medium heat, whisking occasionally to thoroughly combine.
  • Off heat, stir in vanilla and pecans until pecans are evenly coated. Using soup spoon, spoon heaping tablespoon nuts and topping over center of each sticky bun.
  • Continue to cool until sticky buns are warm, 15 to 20 minutes. Pull apart or use serrated knife to cut apart sticky buns; serve.

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RECIPE SUBMITTED BY

The picture above is of my daughter and me, taken about 35 years after the photo she posted on her Zaar page (WeBees); I’m the one in the goofy hat in her picture and she’s the one on the left in my picture. Most of my pre-married life was spent in Northern California in the San Francisco Bay Area with all the wonderful produce, sea food and wines that the region offers. Five of my teenage years were spent in West Africa with my family (medical missionaries). On our way back to the US we traveled extensively throughout Europe and after marrying my Navy husband, we were moved to Asia. All this said because these travel experiences greatly influenced my interest in cooking and willingness to try new foods. I’ve been with Zaar for about two years and have enjoyed trying new recipes and learning about the person who posted it. There are some crazy, wonderful and talented people out there, not to mention knowledgeable and gracious. It’s been great fun participating in the “Tag” and “Swap” games. <a href="http://photobucket.com" target="_blank"><img src="http://i19.photobucket.com/albums/b161/tisht/freezer.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><img src="http://i146.photobucket.com/albums/r271/copperhorse58/Zaar%20Food%20Photos/Food%20Photos%202008/herbspicesticker.jpg" border="0" alt="Photobucket"><a href="http://s19.photobucket.com/albums/b161/tisht/?action=view¤t=tish3.jpg" target="_blank"><img src="http://i19.photobucket.com/albums/b161/tisht/tish3.jpg" border="0" alt="Recipezaar Challenge 2008"></a><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket"> <img src="http://i132.photobucket.com/albums/q23/vseward/Bevy/officialmemberofthebevtaggame.jpg"> Like many other Zaarites, I’ve collected hundreds of cookbooks. My favorites are from places that I‘ve visited around the world as well as my first, given to me by my mother when I went off to college - “The Graham Kerr Cookbook” by the Galloping Gourmet. My oldest cookbook was given to me by my grandmother – “The Boston-School Cook Book” by Fannie Merritt Farmer circa 1896. I’m an Interior Designer but also taught Weight Watchers for about twenty years. It’s tough loving to cook and bake and still keep at a healthy weight!
 
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