Wednesday, July 6, 2011
What a Loser...Blueberry Pecan Sticky Buns
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!
adapted from Martha Stewart Living, 2000
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.