3 hours ago
Tuesday, January 27, 2009
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.