This recipe is liked by 0 person(s). |
SWEET ROLLS - Biscuit Sticky Buns
Nb persons: 8
Yield:
Preparation time:
Total time:
Source:
Biscuit Sticky Buns Recipe courtesy of Bobby Flay Show: Brunch at Bobby's Episode: Impress Your Guests Rated: 5 stars INGREDIENTS BISCUIT DOUGH: | |
Butter, for greasing | |
4 cups | all-purpose flour, plus more for dusting |
4 teaspoons | baking powder |
1 teaspoon | baking soda |
1 teaspoon | salt |
12 tablespoons | cold unsalted butter, cut into small pieces |
1 1/2 cups | cold buttermilk |
6 tablespoons | buttermilk powder, alternative |
FILLING: | |
3 tablespoons | unsalted butter, softened |
1/4 cup | granulated pure cane sugar |
3 tablespoons | light brown sugar |
1/2 teaspoon | ground cinnamon |
1/2 cup | finely chopped toasted pecans, plus more for topping |
TOPPING: | |
6 tablespoons | unsalted butter |
1 1/4 cups | packed light brown muscovado sugar |
1/2 cup | heavy cream |
Pinch fine sea salt
Special equipment: Dough cutter, 9-by-13-inch baking dish
For the dough: Preheat the oven to 375 degrees F. Lightly butter the sides and bottom of a 9-by-13-inch baking dish.
Using a dough cutter, combine the flour, baking powder, baking soda, salt and buttermilk powder if using, in a large bowl. Cut in the butter using your fingers or a dough cutter until the mixture resembles coarse meal. Add the buttermilk or 1 1/2 cups cold water if using buttermilk powder, and gently mix until the mixture just begins to come together.
Scrape the dough onto a lightly floured counter. Using a rolling pin, roll the dough into a 16-by-12-inch rectangle about 1/4-inch thick. Position the dough so the short side is facing you.
For the filling: Brush the surface of the dough with the softened butter. Combine the sugar, brown sugar and cinnamon in a small bowl. Spread the mixture evenly over the butter, leaving a 1/2-inch border. Spread the chopped pecans over the sugar mixture.
Fold 1/4-inch of the short side in. Roll the dough up tightly into a log starting on the shorter side. Using your hands to apply pressure, roll the log back and forth a few times to seal the dough. Slice 1/4-inch of dough off each side to even the ends, then cut the log into 8 equal pieces.
For the topping: Combine the butter and 1/4 cup water in a medium nonstick saucepan over high heat and cook until the butter is melted. Whisk in the brown sugar and cook until smooth and bubbly. Reduce the heat to low, whisk in the heavy cream and cook for 1 minute. Add the salt, then remove from the heat and keep warm.
Pour the warm topping into the prepared baking dish. Scatter some additional chopped pecans evenly over the surface. Place the buns in the baking dish, cut-side down. Bake until puffed and golden brown, 25 to 35 minutes.
Remove from the oven and let cool on a baking rack for 5 minutes. Carefully invert onto a platter.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe