Pecan currant sticky buns
Pecan currant sticky buns
Rating: (1 rated)
Recipe Yield: Total time: 45 minutes plus rising and baking time | Makes 12 buns
1 1/2 cups warm milk (105 to 115 degrees) 2 (1/4 -ounce) packages (5 teaspoons) active dry yeast 1/3 cup granulated sugar 5 1/4 cups all-purpose flour, plus additional for dusting 2 teaspoons salt 2 large eggs, at room temperature 1/4 cup ( 1/2 stick) unsalted butter, softened

Step 1 Stir together one-half cup warm milk, yeast and a pinch of sugar in a small bowl until the yeast is dissolved. Let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start with new yeast.)

Step 2 Put the flour, remaining sugar and salt in a mixer bowl and mix with a dough hook at low speed until combined.

Step 3Whisk together the remaining 1 cup milk and the eggs in a small bowl, then add to dry ingredients along with the yeast mixture and mix at medium speed until a very soft dough forms, about 2 minutes. Add the butter and continue beating until the dough is smooth and elastic, about 4 minutes (dough will be very sticky).

Step 4Rinse a large bowl with hot water, then put the dough in the wet bowl and cover tightly with plastic wrap. Let the dough rise in a warm draft-free place until doubled in bulk, about 1 1/4 hours.

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