Yay! It is my week to pick the recipe for The Barefoot Bloggers!
I chose this recipe for a couple of reasons. The first being that I had seen Ina make the sticky buns on The Today Show, Good Morning America and online over at the Borders Kitchen Series. Each time I watched her making these, I found myself thinking about them for days! The second reason was that I was a bit burned out from all of the cooking and baking of the holiday season and wanted a nice easy recipe to break in the New Year with. The third reason was that I wanted to choose something on the sweet side, since we have not really done much baking as a group. We also haven’t done to many breakfast foods, and though Karen and I weren’t talking about our picks, we did have the same idea.
So, I hope you enjoy my recipe pick. I know I sure did. Unfortunately I did over-bake them a bit. I pulled them out of the oven at 25 minutes and the brown sugar-butter mixture had over cooked just enough to make them more of crispy buns than sticky buns, but the flavor was still delicious! The pastry was buttery and flaky, and the sweetness of the cinnamon and brown sugar was noticeable, but not so much that I felt like I was eating dessert. And pecans on top of anything is always a winner in my book.
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Easy Sticky Buns
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 1/3 cup light brown sugar, lightly packed
- 1/2 cup pecans, chopped in very large pieces
- 1 package (17.3 ounces/2 sheets) frozen puff pastry, defrosted for the filling
- 2 tablespoons unsalted butter, melted and cooled
- 2/3 cup light brown sugar, lightly packed
- 3 teaspoons ground cinnamon
- 1 cup raisins
Preheat the oven to 400 degrees. Place a 12-cup standard muffin tin on a sheet pan lined with parchment paper.
In the bowl of an electric mixer fitted with the paddle attachment, combine the 12 tablespoons butter and 1/3 cup brown sugar. Place 1 rounded tablespoon of the mixture in each of the 12 muffin cups. Distribute the pecans evenly among the 12 muffin cups on top of the butter and sugar mixture.
Lightly flour a wooden board or stone surface. Unfold one sheet of puff pastry with the folds going left to right. Brush the whole sheet with half of the melted butter. Leaving a 1-inch border on the puff pastry, sprinkle each sheet with 1/3 cup of the brown sugar, 1 1/2 teaspoons of the cinnamon, and 1/2 cup of the raisins. Starting with the end nearest you, roll the pastry up snugly like a jelly roll around the filling, finishing the roll with the seam side down.
Trim the ends of the roll about 1/2 inch and discard. Slice the roll in 6 equal pieces, each about 1 1/2 inches wide. Place each piece, spiral side up, in 6 of the muffin cups. Repeat with the second sheet of puff pastry to make 12 sticky buns.
Bake for 30 minutes, until the sticky buns are golden to dark brown on top and firm to the touch. Allow to cool for 5 minutes only, invert the buns onto the parchment paper (ease the filling and pecans out onto the buns with a spoon), and cool completely.
Source: Barefoot Contessa: Back to Basics.