---------- Recipe via Meal-Master (tm) v8.04

Title: Amy Scherber's Pecan Sticky Buns (TVFN)
Categories: Buns, Dessert
Yield: 9 Buns

2 1/4 ts Active dry yeast
1/4 c Water (2 oz);
- very warm (105 to 115?F)
5 1/3 c All-purpose flour (24 oz)
2 1/4 ts Kosher salt
2 c Water (16 oz);
- warm (90?F)
9 tb Unsalted butter (4-1/2 oz)
1/2 c Dark brown sugar (5 oz);
- +1 tb, firmly packed
4 tb Unsalted butter (2 oz);
- softened
2/3 c Pecan pieces (2-3/4 oz);
- +1 tb, toasted
1/3 c Sugar (2-1/2 oz);
- +1 tb
1 ts Cinnamon

Equipment:

9" square baking pan, preferably non-stick, buttered on sides only;
one sheet pan, lined with aluminum foil

Place the yeast and warm water in a small bowl and stir with a fork
to dissolve the yeast. Allow it to stand for about 3 minutes.

Mix the flour and salt together in a large bowl. Add the warm water
and the yeast mixture and stir with your fingers to moisten the
flour, scraping the sides of the bowl and folding the dough over
itself until it gathers into a shaggy mass.

Move the dough to a lightly floured surface and knead it by hand
for 5 minutes. This is a soft, moist dough. If the dough seems too
stiff and hard to knead, add extra warm water 1 tb at a time until
you get a nice malleable dough. Gently shape the dough into a loose
ball, cover it with plastic, and let it rest on the table for
20 minutes. This rest period is the autolyse.

Gently knead the dough on the lightly floured surface for 1 to
2 more minutes, or until it becomes smooth, supple, and elastic but
not too firm. The texture of the dough should be soft but springy.
Shape the dough into a loose ball, place it in a lightly oiled
bowl, and turn to coat the top with oil. Cover it tightly with
plastic wrap and let it rise at room temperature (75 to 77?F) until
it has doubled in volume, about 1-1/2 to 2 hours.

While the dough is rising; in a small saucepan, heat the 9 tb
butter and the dark brown sugar over low heat, stirring
occasionally, until the butter has melted and the sugar is
completely moistened (it won't be dissolved), then whisk until the
mixture looks silky and a little lighter in color. Use 1 tb
softened butter to grease the sides of a 9" square pan, then pour
in the caramel, tilting the pan slightly so the mixture spreads
evenly over the bottom of the pan. Sprinkle the toasted pecans over
the warm caramel and press them down slightly. Put the pan in the
refrigerator to cool the caramel; be the pan's on a level surface.
Put the granulated sugar and cinnamon in a small bowl and stir
until evenly mixed. Set aside.

When the dough has doubled, gently pour it out of the bowl onto the
floured work surface. Flatten the dough and stretch it with your
fingers to form a 13x10" rectangle, with a long side facing you.
Work gently so you don't tear the dough surface. The dough should
stretch easily at this point, but if it resists, let it rest for
5 minutes and resume stretching. Check to be sure the dough isn't
sticking to the work surface; flour the table again, if necessary.

Spread 3 tb softened butter evenly over the the dough, leaving a
1/2" strip unbuttered along the top edge. Sprinkle the
cinnamon & sugar mixture generously and evenly over the butter,
again leaving the top 1/2" of the rectangle bare. Starting with the
bottom edge, roll up the dough jelly-roll fashion into a long log.
If the dough sticks to the table as you're rolling, use a dough
scraper to loosen it gently. Pinch gently but firmly along the seam
to seal it. If necessary, gently shape the roll so it is a nice
uniform log.

Take the caramel-lined pan out of the refrigerator. Cut the log of
dough into 9 equal pieces. It's easiest to mark the roll first to
show where you're going to make the cuts--a slight indentation with
the knife edge will do--then use a sharp serrated knife to cut
completely through the dough. Lay the pieces cut side down on top
of the caramel. Don't worry if it's a tight fit. Let rise,
uncovered, at room temperature until the dough has almost doubled,
about 1 to 1-1/4 hours. The rolls should fill the pan and extend
1/2 to 3/4" above it. In the meantime, position a rack in the
center of the oven and preheat the oven to 375?F. Put the pan of
sticky buns on a foil-lined baking sheet and place it in the oven.
Bake for 10 minutes, then reduce the oven temperature to 350?F and
bake for 30 to 40 minutes longer, until the tops of the buns are
golden brown and crusty. It's important to bake the buns long
enough so the dough is cooked all the way through and the caramel
topping develops properly.

Set the pan of buns on a rack to cool for 5 minutes. Then quickly
but carefully turn the pan upside down and release the sticky buns
onto a large flat heatproof plate. Immediately scrape out any hot
caramel remaining in the bottom of the pan and spread it on the
tops of the buns, filling in any bare spots. Let them cool until
just warm before serving. Clean the pan by soaking it in very hot
water to dissolve the caramel. Store any leftovers covered in
plastic wrap at room temperature.

Recipe by Baker's Dozen Amy Scherber Show #BD1A54, 1996

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