logo
g Text Version
Beauty & Self
Books & Music
Career
Computers
Education
Family
Food & Wine
Health & Fitness
Hobbies & Crafts
Home & Garden
Money
News & Politics
Relationships
Religion & Spirituality
Sports
Travel & Culture
TV & Movies

dailyclick
Bored? Games!
Nutrition
Postcards
Take a Quiz
Rate My Photo

new
Action Movies
Bible Basics
Houseplants
Romance Movies
Creativity
Family Travel
Southwest USA


dailyclick
All times in EST

Autism Spectrum Disorders: 4:00 PM

Full Schedule
g
g Party Planning Site

BellaOnline's Party Planning Editor

g

Old-Fashioned Sticky Buns

Guest Author - Lisa Babick

Greek Salad

A wonderful pastry for any occasion.

Ingredients

5 teaspoons (2 packages) active dry yeast
2-1/4 cups lukewarm water
1 teaspoon plus 1/2 cup granulated sugar
8 cups all-purpose flour
1 tablespoon salt
2 tablespoons unsalted butter, melted and cooled
2 eggs, lightly beaten

Glaze
1/2 cup unsalted butter plus 1/2 cup melted
2-1/4 cups firmly packed light brown sugar
2 tablespoons dark corn syrup
pinch of salt
1/2 teaspoon vanilla extract
1/2 cup heavy cream

2-1/2 cups coarsely chopped pecans, lightly toasted in a 350F oven for 7 minutes

Instructions

1. In a small bowl, sprinkle the yeast over 1/4 cup of the water, stir in the 1 teaspoon sugar, and let stand until foamy, about 5 minutes.
2. In a large bowl, combine the remaining 2 cups water, the 1/2 cup sugar and 4 cups of the flour.
3. Beat with a wooden spoon until smooth, about 5 minutes. Add the yeast mixture and beat for about 2 minutes. Add the salt, melted butter, eggs, and remaining 4 cups flour and beat until smooth and elastic, 6 to 8 minutes. The dough will be sticky.
4. Transfer the dough to a very large bowl and slip a large plastic bag over the top, tucking the open ends under the bowl and leaving plenty of air space. Refrigerate overnight.
5. The next day, make the glaze: In a small saucepan over medium heat, mealt the 1/2 cup butter and stir in 1 cup of the brown sugar, the corn syrup and the salt until the sugar dissolves, about 3 minutes.
6. Remove from the heat and stir in the vanilla.
7. In a small bowl, stir together the remaining 1-1/4 cups brown sugar and enough cream to form a spreadable mixture.
8. Generously grease 2 or 3 rimmed baking sheets with solid vegetable shortening. Spread the butter-sugar mixture evenly over the prepared pans, then scatter about 2 tablespoons of the pecans over the top.
9. Divide the dough in half. On a well-floured work surface, roll out one-half into a 12 by 15 inch rectangle. Generously brush the top with the melted butter. Spread on half of the cream-sugar mixture and sprinkle with half of the remaining pecans.
10. Beginning with a long side, roll up the dough and pinch the seam securely closed. Cut into slices 1 inch thick and arrange, cut sides down on the prepared baking sheets. Repeat with the remaining dough. Lightly cover with dampened kitchen towels and let rise until doubled, 45-50 minutes.
11. Preheat the oven to 400F. Bake for 10 minutes, then reduce the temperature to 350F and continue to bake, rotating the pans after 15 minutes to ensure even baking, until browned, 20-25 minutes longer.
12. Immediately invert the pans onto racks. Let stand for 5 minutes to set the caramel, then lift off the pans.
13. Let cool for at least 15 minutes before serving.

Makes 2-1/2 dozen


Add Old%2DFashioned+Sticky+Buns to Twitter Add Old%2DFashioned+Sticky+Buns to Facebook Add Old%2DFashioned+Sticky+Buns to MySpace Add Old%2DFashioned+Sticky+Buns to Del.icio.us Digg Old%2DFashioned+Sticky+Buns Add Old%2DFashioned+Sticky+Buns to Yahoo My Web Add Old%2DFashioned+Sticky+Buns to Google Bookmarks Add Old%2DFashioned+Sticky+Buns to Stumbleupon Add Old%2DFashioned+Sticky+Buns to Reddit




RSS | Editor's Picks Articles | Top Ten Articles | Previous Features | Site Map


For FREE email updates, subscribe to the Party Planning Newsletter


Past Issues


print
Printer Friendly
bookmark
Bookmark
tell friend
Tell a Friend
forum
Forum
email
Email Editor


Content copyright © 2014 by Lisa Babick. All rights reserved.
This content was written by Lisa Babick. If you wish to use this content in any manner, you need written permission. Contact Shalia Hayes for details.

g


g features
Cheerleader Theme Party Ideas

Chocolate Fondue Recipe Ideas

Hosting a Cookie Party

Archives | Site Map

forum
Forum
email
Contact

Past Issues
memberscenter


vote
Poetry
Daily
Weekly
Monthly
Less than Monthly



BellaOnline on Facebook
g


| About BellaOnline | Privacy Policy | Advertising | Become an Editor |
Website copyright © 2014 Minerva WebWorks LLC. All rights reserved.


BellaOnline Editor