Pecan Currant Sticky Buns

Recipe Ingredients

		Dough
1 1/2 cups	355ml	Warm milk - (105 to 115 degrees)
2		Active dry yeast - (1/4-oz ea)
		= (5 teaspoons yeast)
1/3 cup	65g / 2.3oz	Granulated sugar
5 1/4 cups	328g / 11oz	All-purpose flour - plus
		Additional for dusting
2 teaspoons	10ml	Salt
2 teaspoons	10ml	Eggs - room temperature (large)
1/4 cup	49g / 1.7oz	Unsalted butter - (1/2 stick) - softened
		Filling
2/3 cup	106g / 3.7oz	Dark brown sugar - (packed)
2/3 cup	41g / 1.4oz	Dried currants
2/3 cup	97g / 3.4oz	Chopped pecans
1 teaspoon	5ml	Ground cinnamon
		Syrup
1/2 cup	99g / 3.5oz	Unsalted butter - (1 stick) - cut into pieces
1/2 cup	80g / 2.8oz	Dark brown sugar - (packed)
1/2 cup	99g / 3.5oz	Granulated sugar
2 tablespoons	30ml	Light corn syrup
1/4 cup	59ml	Heavy cream
		Assembly
1/4 cup	49g / 1.7oz	Unsalted butter - (1/2 stick) - softened, plus
		More to butter muffin cups
		Syrup - (listed above)
		Dough - (listed above)
		Filling - (listed above)

Recipe Instructions

Dough: Stir together one-half cup warm milk, yeast and a pinch of sugar in a small bowl until the yeast is dissolved. Let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start with new yeast.)

Put the flour, remaining sugar and salt in a mixer bowl and mix with a dough hook at low speed until combined.

Whisk together the remaining 1 cup milk and the eggs in a small bowl, then add to dry ingredients along with the yeast mixture and mix at medium speed until a very soft dough forms, about 2 minutes. Add the butter and continue beating until the dough is smooth and elastic, about 4 minutes (dough will be very sticky).

Rinse a large bowl with hot water, then put the dough in the wet bowl and cover tightly with plastic wrap. Let the dough rise in a warm draft-free place until doubled in bulk, about 1 1/4 hours.

Filling: Stir together all of the ingredients in a small bowl.

Syrup: Combine the one-half cup butter, sugars, corn syrup and heavy cream in a 1-quart saucepan and heat over low heat, stirring, until the butter is melted. Bring to a simmer and simmer, stirring, for 2 minutes.

Assembly: Butter the muffin cups. Spoon 2 tablespoons warm syrup into each muffin cup.

Turn the dough onto a well-floured surface and dust with flour. Roll out into a 16- by-12-inch rectangle with a floured rolling pin. Turn the dough if necessary so the long side is nearest you. Brush off the excess flour, then spread evenly with the softened butter.

Sprinkle the filling evenly over the dough. Beginning with the long side near you, roll up the dough to form a 16-inch-long log and press the seam to seal.

Cut the log crosswise into 12 rounds. Arrange the buns cut sides up in the muffin cups. Cover loosely with oiled plastic wrap and let rise in a warm draft-free place until doubled in bulk, about 1 hour.

Put a rack in the middle of the oven and heat the oven to 350 degrees. Bake the buns until puffed and golden, 30 to 35 minutes. Cool in the pan on a rack for 10 minutes, then invert the buns onto a rack and cool slightly. Serve warm.

This recipe yields 12 buns.

Each bun: 569 calories; 10 grams protein; 80 grams carbohydrates; 3 grams fiber; 25 grams fat; 12 grams saturated fat; 88 mg. cholesterol; 432 mg. sodium.

Source:
The Los Angeles Times, 10-06-2004

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