Recipe: Pecan Currant Sticky Buns (electric mixer with dough hook)

PECAN CURRANT STICKY BUNS

FOR THE DOUGH:
1 1/2 cups warm milk (105 to 115 degrees)
2 (1/4 ounce each) packages (5 teaspoons) active dry yeast
1/3 cup granulated sugar
5 1/4 cups all-purpose flour, plus additional for dusting
2 teaspoons salt
2 large eggs, at room temperature
1/4 cup (1/2 stick) unsalted butter, softened
FOR THE FILLING:
2/3 cup packed dark brown sugar
2/3 cup dried currants
2/3 cup chopped pecans
1 teaspoon ground cinnamon
FOR THE SYRUP:
1/2 cup (1 stick) unsalted butter, cut into pieces
1/2 cup packed dark brown sugar
1/2 cup granulated sugar
2 tablespoons light corn syrup
1/4 cup heavy cream
FOR Assembly:
1/4 cup (1/2 stick) unsalted butter, softened, plus more to butter muffin cups

Use extra-large muffin tins (muffin cups with a capacity of 1 cup).

TO MAKE THE 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.

TO MAKE THE FILLING:
Stir together all of the ingredients for the filling in a small bowl; set aside.

TO MAKE THE 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.

TO ASSEMBLE AND BAKE THE ROLLS:
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 F.

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.

Makes 12 buns
Source: The Gourmet Cookbook