2 1/4 teaspoons active dry yeast
1/4 cup (2 ounces) very warm water (105 to 115 degrees F)
5 1/3 cups (24 ounces) unbleached all-purpose flour
2 1/4 teaspoons Kosher salt
2 cups (16 ounces) warm water (90 degrees F)
9 tablespoons (4 1/2 ounces) unsalted butter
1/2 cup plus 1 tablespoon (5 ounces) dark brown sugar, firmly packed
4 tablespoons (2 ounces) unsalted butter, softened
2/3 cup plus 1 tablespoon (2 3/4 ounces) pecan pieces, toasted
1/3 cup plus 1 tablespoon (2 1/2 ounces) granulated sugar
1 teaspoon cinnamon
Equipment: One 9-inch 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 tablespoon 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 1to 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 degrees 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 tablespoons
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 tablespoon softened butter to grease the sides of a 9-inch
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
13 by 10-inch 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 tablespoons of the softened butter evenly over the the dough,
leaving a 1/2-inch strip unbuttered along the top edge. Sprinkle the
cinnamon/sugar mixture generously and evenly over the butter, again leaving
the top 1/2-inch 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-inch above it. In the meantime, position a rack in
the center of the oven and preheat the oven to 375 degrees 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 degrees 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.
BAKER'S DOZEN AMY SCHERBER SHOW #BD1A54
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
