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Chef Bart gives you a reason to look forward to utilizing the morning heat left over in your oven after a dinner the night before with Butterscotch Sticky Buns. They almost look too good to eat!
STICK BUNS
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I say when you have a craving, feed it! I was digging through the ol’ box of recipes and stumbled across this glorious breakfast sin. While reading through the ingredients, my mouth started to water, and I just had to see how it worked in the Forno Bravo oven. Grab your cast-iron skillet, or similar baking pan, your scotch whiskey and your sense of adventure; it’s over-the-top indulgence time.
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Ingredients
- 3/4 cup milk, whole
- 2 tbsp yeast, dry active
- 1/2 cup sugar
- 6 tbsp butter room temperature
- 2 each eggs
- 4 cups flour, all purpose
- 2 tsp salt
- 1 cup brown sugar
- 4 tbsp butter
- 2 tsp cinnamon
- 1 cup pecans chopped
Glaze
- 1/2 cup brown sugar
- 6 tbsp butter
- 4 tbsp scotch whiskey
- 2 tbsp condensed milk
- 2 tbsp water
- 1 tbsp corn syrup
- 1 tsp vanilla extract
- 2 tsp salt
- 2 tbsp crème fraiche
Servings:
Units:
Instructions
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For the Dough & Filling: Gently warm the milk in a small saucepan over medium-low heat to 90-100 degrees. In a small bowl, combine the milk and yeast; set aside for 10 minutes. In an electric mixer, cream the first 6 tablespoons of butter and sugar together at medium speed for 1-2 minutes. Slowly add the eggs and milk-yeast mixture. Continue to mix for and additional 1-2 minutes or until mixture is fully incorporated. Reduce speed and slowly spoon in the flour and salt. Scrape down the side of the bowl and increase speed to medium and mix the dough mixture for an additional 2-3 minutes. Transfer dough to a lightly oiled (vegetable) bowl, cover with plastic wrap and set aside for 1 hour. On a floured surface, remove dough from bowl and roll out the dough into a rectangle approximately 10” x 24” with a thickness of ¼ inch. To make the filling, combine second listed butter (4 tablespoons) brown sugar, cinnamon and pecans into a small saucepan. Over medium-low heat stir ingredients until butter has melted and mixture is mixed thoroughly. Spoon and brush the mixture evenly over the surface of the rolled dough. Ensure the mix extends all the way to the edges. Beginning at the long edge of the dough, roll the dough as tight as possible. Cut the dough roll into 12 equal pieces, about 2 inches each. Place dough rings into a buttered cast iron skillet about a ½ inch apart. Let rest for 30 minutes to an hour. Place in the center of the oven, with no fire. Oven should be 325 - 350 degrees. Bake for 20-25 minutes. Tops with be dark golden in color and brown sugar should be bubbling. Remove from oven and let cool. Once cool, liberally pour glaze over the top.
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For the Glaze: ½ cup brown sugar 6 tablespoons butter 4 tablespoons scotch whiskey 2 tablespoons condensed milk 2 tablespoons water 1 tablespoon corn syrup 1 teaspoon vanilla extract 2 teaspoons salt 2 tablespoons plain yogurt, sour cream or crème fraiche In a small saucepan, combine the first 8 ingredients and bring to a boil. Reduce heat, fold in crème fraiche and simmer for 2-3 minutes. Remove from heat and pour over the top of the buns. Hope you enjoy.