Tuesday, January 27, 2009

Make These Sticky Buns!



If you have one thing to bake, just one, right before your baking rights are taken away from you by the baking police, BAKE THESE! PLEASE!

We know Ina is the queen, but Holy SH*T Batman! I didn't expect these results!


Very unconventional to make sticky buns with puff pastry, but I loved the lightness of these buns (wish my buns were a little lighter lately!).
Leave it to the B.C. to come up with this one.

I thank Lisa for helping me decide to cut down on the butter in this recipe.
I only cut out a half a stick, and the results were still amazing.

I also cut down on the baking time, because my buns were burning! (as they often are!).
Check on them after 20 minutes, though the recipe calls for 30 minutes at 400 degrees.

I did not measure my ingredients. I used a stick of butter for the muffin tins and the 2 tbsp of melted butter for brushing the puff pastry, but the rest of the ingredients I guessed. I sprinkled the pastry with brown sugar, raisins and cinnamon. No need to measure, more or less won't hurt them.



I liked these better than doughy sticky buns, that are so heavy and turn stale after a day. These stayed fresh until the next morning and were light and airy.

Barefoot Contessa's Easy Sticky Buns: (original recipe)

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature (I used 1 stick)
1/3 cup light brown sugar, lightly packed
1/2 cup pecans, chopped in very large pieces
1 package (17.3 ounces/2 sheets) frozen puff pastry, defrosted for the filling
2 tablespoons unsalted butter, melted and cooled
2/3 cup light brown sugar, lightly packed
3 teaspoons ground cinnamon
1 cup raisins

Preheat the oven to 400 degrees. Place a 12-cup standard muffin tin on a sheet pan lined with parchment paper. (make sure you put the muffin tin on a cookie sheet because the buns puff up and butter spilled all over).

In the bowl of an electric mixer fitted with the paddle attachment, combine the 12 tablespoons butter and 1/3 cup brown sugar. Place 1 rounded tablespoon of the mixture in each of the 12 muffin cups. Distribute the pecans evenly among the 12 muffin cups on top of the butter and sugar mixture.

Lightly flour a wooden board or stone surface. Unfold one sheet of puff pastry with the folds going left to right. Brush the whole sheet with half of the melted butter. Leaving a 1-inch border on the puff pastry, sprinkle each sheet with 1/3 cup of the brown sugar, 1 1/2 teaspoons of the cinnamon, and 1/2 cup of the raisins. Starting with the end nearest you, roll the pastry up snugly like a jelly roll around the filling, finishing the roll with the seam side down.

Trim the ends of the roll about 1/2 inch and discard. Slice the roll in 6 equal pieces, each about 1 1/2 inches wide. Place each piece, spiral side up, in 6 of the muffin cups. Repeat with the second sheet of puff pastry to make 12 sticky buns.

Bake for 30 minutes (I only baked for 23 minutes), until the sticky buns are golden to dark brown on top and firm to the touch. Allow to cool for 5 minutes only, invert the buns onto the parchment paper (ease the filling and pecans out onto the buns with a spoon), and cool completely.




24 comments:

Ciao Chow Linda said...

My mouth is watering. Thanks for the step-by-step photos. This looks absolutely scrumptious.

Foodie with Little Thyme! said...

We are expecting in ice storm today here in the DFW area SO... warm yummy buns may be just what we need!

Daily Spud said...

Sticky and yet light? Sign me up. Those would go *so* nicely with my morning cup of coffee!

Patsyk said...

Wish I had one of those to start my day today... well, maybe not because I already feel like I've gained a few pounds just drooling over them! Yum!!!!

Content in a Cottage said...

If I made these I would have to eat them all! They look devine.

Lisa said...

They look great! I would much rather have them with the raisins and nuts but then I'd be eating them all myself. They taste more like na pastry, right?

Anonymous said...

Oy.... I am sitting here drooling... talk about yummy,
scrumptious, delicious, decadent,
you have made the MOST MOUTH WATERING DESSERT EVER!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Remember who wrote this little love note.
Mil

kat said...

Oh, these look fantastic, I guess I know what to do with the puff pastry in my freezer.

Colloquial Cook said...

Your buns look filthy good Stacey. The pastries I mean. I suggest a trade-off cannelés against sticky buns.

LaDue & Crew said...

Yeah! I have 1 sheet of puff pastry left in the freezer. Just enough for me and hubby before diet day starts!

Maria said...

If you insist...I guess I will have to make these:) They look super sticky and delicious!

The Food Hunter said...

YUM! what more needs to be said.

The Food Hunter said...

YUM! what more needs to be said.

Culinarywannabe said...

I love sticky buns but usually hate that you have to wait for the dough to rise. Great idea using the puff pastry! And it sounds like they were pretty good! :)

LaDue & Crew said...

Hey, I just made these, check out my blog. Thanks for the recipe!!

Bob said...

Man, what a great idea! Those look amazing. :)

Proud Italian Cook said...

I promise you, I WILL bake these!!
I swear I need to start running so I can eat whatever I want!!

Lori Lynn said...

This might convince me to bake.
LL

P.S. I'm going to make some Chorizo chile tonight.

noble pig said...

Very nice and I like your change ups. It's nice to cut out some of the butter as well. I have never made sticky buns and have always wanted too!

Peter M said...

Well, well, well...isn't Henry the lucky dude to wake up to your smile and holding sticky buns for the man...NICE!

Lisa said...

Yum!! made these after La Due sent me to your site - these were fabulous, and disappeared quickly! Thanks for a "lighter" (ha ha ha) alternative to the traditional sticky buns.

Culinary Cory said...

I saw these on her show. They looked soooooooo good!

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