buttered rum sticky buns

Recipe printed from chiknpastry
 

Buttered Rum Sticky Buns
Adapted from Food & Wine, January 2010; makes 12

F&W has some really choice desserts. Remember the baklava? They use butterscotch as their glaze, which I'm sure would be lovely. I didn't have any Scotch whisky, so I improvised and made mine with Jamaican rum, which I think is a perfect substitution. But you there, do whatever you want, and if you try any different versions, let me know how they turn out.

ingredients
dough
3/4 c 1% milk
1 T + 1/2 t active dry yeast
1/2 c granulated sugar
1 stick unsalted butter (6 T softened, 2 T melted)
2 eggs
4 c all purpose flour, plus more for dusting
1 t kosher salt
1 c light brown sugar
2 t cinnamon
1 c chopped pecans, toasted

glaze
1/2 c dark brown sugar
5 T unsalted butter
3 T dark Jamaican rum
2 1/2 T sweetened condensed milk
2 T water
2 T light sour cream
1 1/2 T corn syrup
1/4 t salt
1/8 t vanilla extract
1/8 t baking powder

special equipment: stand mixer (preferred but not required), standard muffin tin, brush

instructions
Make the Dough: In a glass measuring cup, heat the milk in the microwave until warm, 1 minute. In the bowl of a standing electric mixer fitted with the paddle, combine the warm milk and the yeast. Add the granulated sugar and the 6 tablespoons of softened butter and mix at medium speed until the butter is broken up, 1 minute. Beat in the eggs, one at a time. Add the flour and salt and mix at low speed until incorporated, about 2 minutes. Scrape down the side of the bowl. Increase the speed to medium and mix the dough for 2 minutes longer. (Note: for me, my dough practically jumped together and I barely mixed at all, and definitely didn't need to scrape down) Scrape the dough into a lightly oiled bowl, cover with plastic wrap and let stand at room temperature for 30 minutes.

Preheat the oven to 325°. Spray a standard 12-cup muffin tin with nonstick cooking spray.

On a lightly floured work surface, roll the dough out to a 9-by-24-inch rectangle. In a small bowl, mix the light brown sugar with the cinnamon. Brush the 2 tablespoons of melted butter over the dough and sprinkle with the cinnamon sugar. Beginning at a long edge, roll up the dough (into a log) as tightly as possible and pinch the seam. Cut the log into twelve 2-inch pieces and set them in the muffin cups cut side up. Cover and let stand in a warm place for 30 minutes.

Set the muffin pan on a baking sheet and bake for 25 to 30 minutes, until the buns are golden brown.

Meanwhile, make the glaze: In a small saucepan, bring the brown sugar, butter, rum, condensed milk, water, sour cream and corn syrup to a boil. Simmer over moderate heat until thickened slightly, about 2 minutes. Remove from the heat and stir in the salt, vanilla and baking powder.

Unmold the buns. Pour the glaze over the hot buns and sprinkle with the pecans. Let stand until the buns have soaked up some of the glaze and are cool enough to eat, about 20 minutes. Serve warm.

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