Saturday, 21 September 2013

Orange Sticky Buns

... orange icing read to be applied to the orange buns ...
Orange Sticky Buns
  • 1/4 cup warm water (for dough)
  • 2 1/4 tsp active dry yeast (for dough)
  • 1/3 cup sugar (for dough)
  • 3/4 cup milk (for dough)
  • 4 tbsp unsalted butter, softened, plus 1 tbsp for greasing (for dough)
  • 3 large egg yolks (for dough)
  • 1 tbsp finely grated orange zest (for dough)
  • 1 1/4 tsp salt (for dough)
  • 4 cups Gold Medal unbleached, all-purpose flour, plus more for dusting (for dough)
  • 1/2 cup packed light brown sugar (for filling)
  • 1 tbsp ground cinnamon (for filling)
  • 4 tbsp unsalted butter (for filling)
  • zest from half an orange (for filling)
  • 3/4 cup packed light brown sugar (for topping)
  • 4 tbsp unsalted butter (for topping)
  • 3 tbsp honey (for topping)
  • 2 tbsp orange juice (for topping)
  • 1/2 tsp orange zest (for topping)
  • 1/2 cup pecan halves (for topping)
1.    In the bowl of a stand mixer, combine water, yeast and 1 tsp sugar. Whisk to combine and let sit 5 minutes, or until yeast mixture is foamy.
2.    Add to it milk, butter, remaining sugar, egg yolks, orange zest, salt and 3 cups flour. Mix on low speed with paddle attachment until just combined.
3.    Switch paddle attachment with dough hook and increase speed slightly, add the remaining 1 cup flour in increments. Once all flour has been added, increase speed to medium and knead about 5 minutes, or until dough is slightly sticky, smooth and elastic (add a little bit more flour if it’s really tacky until it’s at the right consistency).
4.    Remove dough from bowl and place in a large lightly greased bowl, cover it with plastic wrap and let rise until doubled, about 1 to 2 hours.
5.    Once dough has risen, punch down and place on a lightly floured counter top and let rise 20 minutes.
6.    In the meantime, make the filling — combine brown sugar and cinnamon in a bowl. Melt butter and keep separate.
7.    Roll out dough into a 12-by-18-inch rectangle. Brush with melted butter and sprinkle with brown sugar/cinnamon mixture. Sprinkle with orange zest. Starting from the long side, roll up dough into a tight cylinder. Place seam side-down on a flat surface and cut crosswise into 15 equal slices.
8.    Make the topping — in a small saucepan, combine butter, brown sugar, honey, orange juice and orange zest over low heat. Stir until butter and sugar are melted. Pour mixture into a greased 9-by-13-inch pan and sprinkle pecan halves on top.
9.    Place dough slices flat side-down on top of prepared topping, crowding them so they touch.  Wait until they have doubled in size.
10. Cook at 375 degrees F — I go lower than that.
11. Bake buns until golden brown, about 30 minutes; immediately invert pan onto a baking sheet or serving tray. Let buns cool slightly and serve warm. Or, don't let them cool.  Just ice and eat.

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