Recipe: Sticky Buns with Currant-Pecan Filling (James McNair recipe)

STICKY BUNS

"These delectable caramel rolls are time-consuming but easy to make. And so worth it. The day before a brunch, do every step up until putting them in the oven, then refrigerate overnight so all you have to do is throw them in the oven 30 minutes before guests arrive."

FOR THE SWEET YEAST DOUGH:
1/4 cup warm water (110 degrees to 115 degrees F)
1/2 cup sugar, divided use
2 envelopes (1/4 ounce each) quick-rising active dry yeast
3 eggs, at room temperature
1 1/2 teaspoons salt
1 cup milk (not fat free), at room temperature
1/2 cup (1 stick) unsalted butter, melted and cooled slightly
5 3/4 cups all-purpose flour
Unsalted butter, at room temperature, for greasing

FOR THE CURRANT-PECAN FILLING:
1 1/2 cups firmly packed brown sugar
1/2 cup (1 stick) unsalted butter, at room temperature
1 1/2 tablespoons ground cinnamon
1/2 cup dried currants
3/4 cup finely chopped pecans

FOR THE STICKY PECAN GLAZE:
1 cup (2 sticks) unsalted butter, at room temperature
1 3/4 cups firmly packed brown sugar
1/4 cup light corn syrup
3/4 cup small pecan halves or coarsely chopped pecans

TO MAKE THE SWEET YEAST DOUGH:
In a small bowl, combine 1/4 cup warm water (110 degrees to 115 degrees F) and 1 tablespoon of the sugar. Sprinkle with the yeast, stir to dissolve, and set aside until soft and foamy, about 5 minutes. (Discard the mixture and start over with fresh envelopes if bubbles have not formed within 5 minutes.)

In the bowl of a heavy-duty stand mixer fitted with a flat beater, combine the remaining 7 tablespoons sugar, the eggs, salt, milk, butter and the foamy yeast mixture, and mix at the lowest speed until smooth. With the mixer running at low speed, add the flour, 1/2 cup at a time, until well incorporated, stopping to scrape down the bowl and beater as necessary. Exchange the beater for a dough hook. Knead at medium speed until the dough is smooth, elastic and no longer sticky, about 3 minutes.

Lightly grease a bowl with butter. Gather the dough into a ball, transfer to the prepared bowl, turn the dough to coat all sides with butter, cover the bowl tightly with plastic wrap, and set the dough aside to rise in a warm place until doubled in bulk, about 1 hour.

TO MAKE THE CURRANT-PECAN FILLING:
In a bowl, combine all of the filling ingredients, stir to mix well, and set aside.

Generously grease the bottoms of two 9-inch round cake pans with butter and set aside.

TO MAKE THE STICKY PECAN GLAZE:
In a bowl, combine the butter, brown sugar and corn syrup, and beat until well mixed. Divide the mixture evenly between the prepared pans, then spread it evenly with a rubber spatula. Sprinkle with the pecans and set aside.

TO SHAPE AND BAKE:
Punch down the risen dough and turn it out onto a lightly floured surface. Roll out into a 14x24-inch rectangle. Sprinkle the reserved filling over the dough, gently pressing the mixture into the dough with your fingers. Beginning with a narrow end, roll up the dough like a jelly roll. Slice crosswise into 1-inch-wide pieces to make a total of 14 slices. Arrange 7 slices on top of the glaze in each pan. Cover with a kitchen towel and let stand in a warm place until puffy and almost doubled in bulk, about 1 hour.

Position racks so that the buns will bake in the middle of the oven and preheat it to 375 degrees F.

Bake the buns until golden brown on top, about 20 minutes. Remove from the oven, immediately cover each pan with an inverted serving platter, quickly invert each pan and platter together, and lift off the pans. The glaze will dribble down the sides. Pull apart and serve warm.

VARIATIONS:

FOR A HEARTIER BUN:
Substitute 2 cups whole-wheat flour for 2 cups of the all-purpose flour.

TO MAKE CINNAMON ROLLS:
Omit the sticky pecan glaze. Bake the rolls in buttered pans, then turn out and brush the tops with a mixture of 3/4 cup powdered sugar, 1 tablespoon warm water and 1 tablespoon freshly squeezed lemon juice. Serve warm.

Makes 14 servings
Source: James McNair's Favorites by James McNair