What a Loser...Blueberry Pecan Sticky Buns

Well in my mind this is a winner!  That's right, I'm sharing a losing recipe with you guys.  I entered this recipe for Blueberry Pecan Sticky Buns in a Holiday recipe contest and, well, I never got a response back from the hosts.  I knew it was a risk entering a scratch dough into the contest and thought it would hinder my chances, but these are so irresistible.  The color alone makes it all worth while; a golden bread topped with an intense, glistening purple glaze.  It looks too amazing to eat!

Please don't be overwhelmed by the amount of instructions that come with this recipe (I have a feeling that is why it was overlooked in the first place); it is really easy and makes a beautiful dough.  And best yet, it can be made a day in advance, kept in the pan, placed over low heat on the the stovetop for about 5 minutes before turning it out onto a plate for serving.

Oh, and by the way a cheeseball won the $3,000.00 prize...a freakin' cheeseball!

Blueberry Pecan Sticky Buns
adapted from Martha Stewart Living, 2000
yields: 12

1 envelope active dry yeast
1 ½ T. plus a pinch of sugar
2/3 cup milk, warmed (about 110°)
4 T. melted butter, plus more for bowl and pan
½ t. salt
1 egg, beaten
3 c. all purpose flour, plus more for work surface
2 c. blueberries
1 c. packed dark brown sugar
1 ½ T. cinnamon
½ c honey
¾ c. chopped pecans

1. In the bowl of an electric mixer, whisk yeast, a pinch of sugar, and ¼ cup warm water (110°). Set aside until foamy, about 5 minutes. Add milk, sugar, 2 T melted butter, salt, and beaten egg.

2. Attach bowl to mixer fitted with the dough hook. With machine running, gradually add 2 cups flour; beat on low speed. Continue to add remaining flour to create a sticky dough. Knead dough on low until smooth, about 5 minutes. Remove from bowl; knead about 1 minute more. Transfer dough, smooth side down, to a buttered bowl to rise until doubled, about 1 hour.

3. Meanwhile, in a medium sauté pan, cook blueberries in 1 tablespoon butter over medium-high heat until juicy, about 4 minutes. Set aside.

4. Mix brown sugar and cinnamon; set aside. Butter an 8-by-8 inch pan; sprinkle with pecans and ¼ cup reserved brown sugar mixture. Drizzle honey into pan; set aside.

5. Heat oven to 350°. On a lightly floured work surface, roll out half the dough into a 9-by-12 inch rectangle. Brush the dough with ½ tablespoon butter. Sprinkle half the brown-sugar mixture over butter and top with half the blueberries. Starting on the short side, roll the dough to create a 9-inch log, pinching the bottom seam to seal it. Repeat process with other half of dough.

6. Cut each log into 6 rounds, and place, cut side up, in prepared pan. Cover with plastic wrap, and let rise until double in size, about 30 minutes. Bake 25-30 minutes. Remove from oven, and allow to cool in pan for 10 minutes. Run a knife around the edge of the pan to loosen; place serving plate on top of pan, and invert. Serve warm.