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By Request
Betty Shimabukuro
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Cook-off on TV spurs creativity back at home
AMONG the hazards of leaving your kids unattended is that they may watch "Throwdown with Bobby Flay" and suddenly decide that they must make Sticky Buns.
This happened at my house: They watched Food Network chef Flay in a Sticky-Bun cook-off with Boston baker Joanne Chang, and developed a serious craving.
I have long believed in encouraging kids to cook by helping them figure out to how to make anything, as long as they participate. My daughter downloaded Chang's winning recipe, which was woefully inadequate (no instructions for the dough). So she found more recipes, and we started winging it.
And darn if they didn't turn out pretty great.
It's a long recipe, so I'll stop talking now. But first, did I mention that I have very little experience with yeast baking? If we could do this, so can you. Consider this an idiot's guide.
Sticky Buns
3 cups flour
1/4 cup sugar
1/2 teaspoon salt
1-1/4-ounce rapid-rise dry yeast
1/2 cup milk, lukewarm
2 large eggs, at room temperature
4 tablespoons unsalted butter, softened
» Filling:
2 tablespoons butter, melted
1/4 cup sugar
1 tablespoon cinnamon
1/4 cup toasted chopped pecans or walnuts
» Sticky Topping:
4 tablespoons butter, melted
1/2 cup packed brown sugar
1 tablespoon cinnamon
1/4 cup honey
1/4 cup half-and-half
1/4 cup toasted chopped pecans or walnuts
Combine flour, sugar, salt and yeast in bowl of standing electric mixer.
Heat milk to 120 to 130 degrees (this activates yeast, so be precise on temperature); add to dry ingredients. Add eggs. With dough hook, begin blending. Add butter by tablespoonful. Continue mixing about 5 minutes, until smooth.
Knead on slightly floured surface until soft and elastic. Place dough in lightly oiled bowl, cover with plastic wrap and set aside in a warm place until doubled in volume, 30 to 45 minutes.
Make filling by combining butter, sugar and cinnamon.
Punch down dough. On a lightly floured surface, roll it out into an 8-by-12-inch rectangle, about 1/4 inch thick. Spread with filling and sprinkle with nuts. Starting at a long side, roll dough up into a log. (Don't worry if the roll is fatter in the center than the ends, it's OK to have rolls of different sizes). Slice into rolls 1-inch wide.
Lightly butter bottom of a 9-by-9-inch baking pan. Combine topping ingredients, except nuts, and spread in bottom of pan. Sprinkle nuts over mixture. Place rolls in pan. Let rise in warm place until doubled in volume, about 30 minutes.
Preheat oven to 350 degrees.
Bake rolls 30 to 35 minutes, until golden brown. Invert onto serving platter. Scoop any remaining topping out of pan and pour over rolls. Serve warm. Makes 8 to 10 rolls.
Nutritional information unavailable.
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