This is my favorite recipe for picture perfect and fabulous sticky buns. The recipe makes 24 buns, but they freeze beautifully. People will want to buy them from you!
STICKY BUNS
Buns:
1 cup milk
1/3 cup plus 1/2 teaspoon granulated sugar
1/2 cup plus 3 Tablespoons lightly salted butter
1-1/2 teaspoons salt
2 envelopes active dry yeast (not quick rise)
1/2 cup very warm water (110-115 degrees F.)
2 large eggs, room temperature
2 teaspoons freshly grated lemon peel
5 to 6 cups all-purpose flour
1 Tablespoon ground cinnamon mixed with 1/4 cup granulated sugar
Topping:
2 cups packed dark brown sugar
1 cup lightly salted butter
1/2 cup water
1/2 cup pecan or walnut halves
About 10 candied cherries (optional)
For Buns:
1. Heat milk in a small saucepan over medium heat until small bubbles form around the edge. Remove from heat and add 1/3 cup of the granulated sugar, 1/2 cup of the butter, and the salt; stir to melt butter then cool to lukewarm.
2. In a large bowl, sprinkle yeast and the 1/2 teaspoon granulated sugar over the 1/2 cup warm water; let stand for 5 minutes. Add milk mixture, eggs, and lemon peel. Add 2 cups of the flour and beat for 1 minute with a wooden spoon. Gradually beat or stir in as much of the remaining flour as needed to make a soft dough.
3. Turn dough out onto a lightly floured board and knead for 5-7 minutes until smooth and elastic. Place dough in a greased bowl and turn over to bring greased side up. Cover with a tea towel and let rise 1 to 2 hours in a warm place, until double in bulk.
For Topping:
1. In a saucepan heat brown sugar, butter, and water over low heat. When butter is melted, bring to a boil over moderately high heat, stirring constantly. Pour syrup into two 9-inch square baking pans. Arrange nuts and cherries in syrup.
To Shape and Bake Buns:
1. Melt remaining 3 Tablespoons butter. Turn dough out onto a lightly floured surface; cut in half and let stand for 5 minutes.
2. Roll one piece of dough into a 14-by-9-inch rectangle. Brush with half of the melted butter, then sprinkle with half of the cinnamon-sugar mixture. Roll up like a jelly roll, starting with one long side. Cut into 12 pieces and arrange on top of syrup in pan. Repeat with remaining dough. Cover and let rise 40-60 minutes or until double in bulk.
3. Heat oven to 350 degrees. Bake for 30-35 minutes until nicely browned. Remove from oven and turn out onto a large plate or platter. Spoon any excess syrup in the pan over buns, rearranging nuts and cherries if necessary. Let buns cool. Makes 24 buns. Buns freeze and reheat well.
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