Try this
award winning recipe from Fleischmann’s Yeast – Best Baking Contest at The Big E and you’ll understand why you
“Can’t Have Just One Sticky Bun.”
Best Baking
Contest 1st Place recipe submitted by Crystal Russell of Willington, Conn.
3 cups
all-purpose flour
1/4 cup sugar
1 1/4
teaspoons Fleischmann’s Instant Yeast
1 1/2
teaspoons salt
1/2 teaspoon
fresh nutmeg
1/4 teaspoon
baking powder
12 ounces
butter, chilled and cubed
2 eggs
1/2 cup cold
milk
Caramel
Topping:
1 cup brown
sugar
1/2 cup
butter
2 tablespoons
Karo Light Corn Syrup
12 pecan
halves
Filling:
2/3 cup sour
cream
1 cup brown
sugar
Cinnamon, for
sprinkling
For Dough:
Mix the dry ingredients together in a stand mixer with dough hook attachment.
Add butter and mix until crumbles form, and then add eggs and milk until dough
forms. Remove from bowl and place onto a floured surface. Roll into a rectangle
about a 1/2-inch thick. Wrap dough in plastic and refrigerate overnight. In the
morning, roll the dough out into a bigger rectangle until the dough is about
1/8-inch thick.
For Caramel
Topping: Heat brown sugar, butter and corn syrup on stovetop until bubbly. Pour
hot caramel directly into muffin tin cups. Top caramel with pecan halves. Let
caramel cool to room temperature.
For Filling:
Spread the sour cream over the rolled out dough, leaving an inch at the bottom
filling free. Sprinkle brown sugar and cinnamon over the sour cream. Starting
at the top, roll the dough down until you get to the bottom. Wet the bottom
filling free area with water and finish rolling. Cut into 12 sections. Place a
section in each muffin tin that has cooled caramel topping already in the
bottom of the cups. Cover with a towel and let rise in a warm place for 1 hour
or until doubled in size. Bake at 350 degrees F for 30 minutes or until done.
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