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Pecan Sticky Buns
Cuisinart Pecan Sticky Buns are so good that it is hard to eat just one!
Makes nine servings
Sweet Dough:
1 package active dry yeast
1/4 cup (50 ml) warm water (105 - 115˚F
[41-46˚C])
2-1/2 cups (625 ml) unbleached all-purpose
flour
1/4 cup (50 ml) unsalted butter, in 1-inch
(2.5 cm) pieces
1/4 cup (50 ml) sugar, divided
1/2 teaspoon (2 ml) salt
1/3 cup (75 ml) fat free milk
1 large egg
Cooking spray
Topping:
1/2 cup (125 ml) pecans
1/4 cup (50 ml) sugar
1/2 teaspoon (2 ml) cinnamon
1 tablespoon (15 ml) unsalted butter,
softened
1/3 cup (75 ml) raisins
1/4 cup (50 ml) unsalted butter, melted
1/3 cup (75 ml) firmly packed light brown
sugar
Nutritional analysis per serving:
Calories 374 (40% from fat) • carb. 52g • pro. 5g • fat 17g
sat. fat 8g • chol. 55mg • sod. 148mg • fiber 2g
To make dough:
In a 2-cup (500 ml) liquid measure dissolve yeast and 1 teaspoon (5 ml) sugar in warm water.
Let stand until foamy, about 5 minutes. Place flour, butter, remaining sugar and salt in the
work bowl fitted with the dough blade. Process to combine, about 20 seconds. Stir milk and
egg into yeast mixture. With motor running, pour liquid mixture through the small feed tube
as fast as the flour absorbs it. Process until dough cleans the sides of the work bowl, then
process for 45 seconds to knead dough. Transfer to a plastic food storage bag and seal top.
Let rise in a warm place until doubled in size, about 1-1/2 hours.
To make topping / assemble buns:
Insert metal blade in work bowl and pulse to coarsely chop pecans, about 5 to 6 times.
Reserve. Combine sugar and cinnamon; reserve. Transfer dough to a lightly floured surface
and punch dough down. Roll into a 9 x 9-inch (22.5 x 22.5 cm) square. Spread with softened
butter, sprinkle with cinnamon/sugar mixture and top with raisins. Roll dough up tightly and
pinch seam to seal. Using a serrated knife, cut into 9 slices (about 1 inch [2.5 cm] thick).
Pour melted butter into a 9 x 9-inch (22.5 x 22.5 cm) baking pan. Sprinkle brown sugar and
reserved pecans over butter. Place buns, cut side up, in pan. Cover with plastic wrap coated
with vegetable oil cooking spray and let rise in a warm place for 40 minutes. Fifteen minutes
before baking, preheat oven to 375˚ F (191˚ C).
Bake in preheated 375˚ F (191˚ C) oven until tops are well browned, about 30 minutes.
Remove from oven and invert pan immediately onto serving plate, allowing sugar mixture to
drip onto buns. Scrape any remaining sugar/nut mixture onto buns and serve warm.
Preparation: 25 – 30 minutes, plus 3 hours to rise and bake