Butterscotch Sticky Buns

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1 EDITION: U.S. CA Canada US United States UK United Kingdom Menu Ideas Thanksgiving Cooking Healthy Cooking Entertaining More Log in November 19, K This is the print preview: Back to normal view» Butterscotch Sticky Buns First Posted: 10/27/11 05:55 PM ET Updated: 11/14/11 03:04 PM ET React Amazing Inspiring Funny Scary Hot Crazy Important Weird Read more KitchenDaily News 1 of 8 11/19/11 10:47 AM

2 Con Poulos Provided by: Food&Wine 2 hr total 0 mins prep Full Screen 8 Servings "Over-the-top, sticky, gooey goodness--or, as I like to call it, 'love.'?" That's how pastry chef Catherine Schimenti describes the thrilling moment she first dipped a warm sticky bun into sweet-salty butterscotch sauce. Schimenti flavors the sauce with a splash of Scotch. "I love adding glamour to old-school desserts," she says. More Desserts from F&W Editors Ingredients 3/4 cup(s) whole milk 1 tablespoon(s) plus 1/2 teaspoon active dry yeast 1/2 cup(s) granulated sugar 1 stick(s) unsalted butter 6 tablespoons softened, 2 tablespoons melted 2 large eggs 4 cup(s) all-purpose flour, plus more for dusting 1 teaspoon(s) kosher salt 1 cup(s) light brown sugar 2 teaspoon(s) cinnamon 1 cup(s) pecan halves 1/2 cup(s) packed dark brown sugar 6 tablespoon(s) unsalted butter 3 tablespoon(s) Scotch whiskey 2 1/2 tablespoon(s) sweetened condensed milk 2 tablespoon(s) water 2 tablespoon(s) crème fraîche 1 1/2 teaspoon(s) corn syrup 1/4 teaspoon(s) salt 1/8 teaspoon(s) pure vanilla extract 1/8 teaspoon(s) baking powder Directions 1. Make the Dough: In a glass measuring cup, heat the milk in the microwave until warm, 1 minute. In the bowl of a standing electric mixer fitted with the paddle, combine the warm milk and the yeast. Add the granulated sugar and the 6 tablespoons of softened butter and mix at medium speed until the butter is broken up, 1 minute. Beat in the eggs, one at a time. Add the flour and salt and mix at low speed until 2 of 8 11/19/11 10:47 AM

incorporated, about 2 minutes. Scrape down the side of the bowl. Increase the speed to medium and mix the dough for 2 minutes longer.

Spray a standard 12-cup muffin tin with nonstick cooking spray. 3. On a lightly floured work surface, roll the dough out to a 9-by-24-inch rectangle.

Beginning at a long edge, roll up the dough as tightly as possible and pinch the seam. Cut the log into twelve 2-inch pieces and set them in the muffin cups cut side up.

3 incorporated, about 2 minutes. Scrape down the side of the bowl. Increase the speed to medium and mix the dough for 2 minutes longer. Scrape the dough into a lightly oiled bowl, cover with plastic wrap and let stand at room temperature for 30 minutes. 2. Preheat the oven to 325. Spray a standard 12-cup muffin tin with nonstick cooking spray. 3. On a lightly floured work surface, roll the dough out to a 9-by-24-inch rectangle. In a small bowl, mix the light brown sugar with the cinnamon. Brush the 2 tablespoons of melted butter over the dough and sprinkle with the cinnamon sugar. Beginning at a long edge, roll up the dough as tightly as possible and pinch the seam. Cut the log into twelve 2-inch pieces and set them in the muffin cups cut side up. Cover and let stand in a warm place for 30 minutes. 4. Set the muffin pan on a baking sheet and bake for 25 to 30 minutes, until the buns are golden brown. Spread the pecans in a pie plate and toast for 10 minutes, until fragrant. Let cool, then coarsely chop the nuts. 5. Meanwhile, Make the Glaze: In a small saucepan, bring the brown sugar, butter, Scotch, condensed milk, water, crème fraîche and corn syrup to a boil. Simmer over moderate heat until thickened slightly, about 2 minutes. Remove from the heat and stir in the salt, vanilla and baking powder. 6. Unmold the buns. Pour the glaze over the hot buns and sprinkle with the pecans. Let stand until the buns have soaked up some of the glaze and are cool enough to eat, about 20 minutes. Serve warm. Filed under: Vegetable, American, Italian, Korean, Dessert More Recipes This Coffin Canapes with Red Pepper, Goat Cheese, and Black-Olive Spread Grilled Peppers, Eggplant & Zucchini with Lemon-Harissa Dressing Pearled Barley Salad with Apples, Pomegranate Seeds and Pine Nuts Recipe Search 3 of 8 11/19/11 10:47 AM

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