Updated May 9, 2016Chatelaine
2 1/4 tsp
quick-rise instant yeast
hot milk, 120 to 130F
unsalted butter, at room temperature
egg, at room temperature
packed brown sugar
- WHISK 1 cup flour with 1/4 cup granulated sugar, yeast and salt in a large bowl. Whisk in milk, 1/3 cup hot water, 2 tbsp butter and egg. Using a wooden spoon, stir in 1 3/4 cups flour and continue stirring until dough starts to come together. Knead dough in bowl until smooth and not sticky, adding remaining flour as needed, 3 to 4 min. Cover loosely with a damp kitchen towel and let rest until dough is doubled in size, about 1 hour.
- PREHEAT oven to 350F. Melt 1/4 cup butter with 1/3 cup brown sugar, corn syrup and vanilla in a small saucepan over medium. Cook until bubbly, 2 to 3 min. Pour into a 9 × 13-in. baking dish. Sprinkle with pecans.
- COMBINE 1/2 cup brown sugar with 1/4 cup butter in a medium bowl. Roll dough on a lightly floured surface into a 12-in. square. Spread brown sugar mixture over dough right to the edges. Tightly roll dough in jelly roll fashion. Slice into 12 rounds, about 1 in. thick. Lay rounds cut-side down in prepared baking dish. Spray tops lightly with oil.
- BAKE in centre of oven until buns are deep golden, about 25 min. Cover with foil for the last 10 min if browning too quickly. Transfer to a rack and let stand 5 min. Cover dish with a baking sheet lined with parchment or foil. Carefully flip buns onto sheet. Serve warm.
NutritionCalories 344, Protein 5 g, Carbohydrates 47 g, Fat 16 g, Fibre 2 g, Sodium 213 mg.
Bake sticky buns and cool completely. Wrap in foil and freeze. Reheat at 350F for 20 to 30 min.