Apple Butter Sticky Buns With Pecans And Currants Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

APPLE BUTTER STICKY BUNS WITH PECANS AND CURRANTS

These sticky buns are so pillowy and sweet you may want to fall right into them and take a nap. Caramel-drenched currants and pecans blanket the top. Apple butter gives them a pleasant tang, and maple syrup nudges them toward fall. To bake these in the morning with a bit less hassle, make this recipe through Step 5 the night before, cover the buns with plastic wrap and refrigerate. About 2 hours before you plan to eat, remove them from the fridge. Let them stand in a warm place until doubled, then bake as directed.

Provided by Samantha Seneviratne

Categories     breads, pastries, dessert

Time 1h

Yield 8 large buns

Number Of Ingredients 16



Apple Butter Sticky Buns With Pecans and Currants image

Steps:

  • Lightly grease a large bowl and set it aside. In a small bowl, mix together the milk, 1 teaspoon of the sugar, and the yeast, and set aside until foamy, about 5 minutes.
  • In the bowl of a stand mixer fitted with the dough hook, combine flour, salt and remaining 3 tablespoons of sugar. Add the milk mixture and egg, and mix the dough on low until almost combined, about 3 minutes. (You may need to help it along with a spatula at first.) Add the 6 tablespoons of butter all at once, and continue to knead until the dough is smooth and elastic, another 3 to 4 minutes. If the dough is very sticky, add up to 1 tablespoon more flour. It should still be very moist but the bottom of the bowl should be mostly clean. Transfer dough to the prepared bowl and cover with plastic wrap. Let it stand until it has doubled in size, about 1 hour.
  • Meanwhile, prepare the topping: Butter a 9-by-2-inch round cake pan. In a small saucepan, combine the butter, brown sugar, maple syrup and salt. Cook over medium heat, stirring occasionally, until the mixture reaches a full boil and looks foamy with large bubbles. Pour the caramel into the prepared cake pan. Sprinkle with the pecans and currants.
  • Make the filling: In a small bowl, combine the dark brown sugar and cinnamon.
  • When the dough has doubled, tip it out onto a very lightly floured surface. Knead it once or twice to expel the air, and then roll it with a lightly floured rolling pin into a 10-inch square. Spread the apple butter evenly over the surface and sprinkle with the sugar-cinnamon mixture. Tightly roll the dough, and pinch the top seam closed. With a serrated knife or using a piece of floss, cut the roll crosswise into 8 pieces. Set them in the prepared pan, spirals facing upward.
  • Cover loosely with plastic wrap, and let the rolls rest until the dough has almost doubled again, about 30 minutes.
  • Heat the oven to 375 degrees. Uncover the rolls and bake until deep golden brown and set, 28 to 32 minutes. Let cool on a rack for 5 minutes and then carefully cut around the edge with a paring knife and invert the rolls onto a serving plate.

Nutrition Facts : @context http, Calories 559, UnsaturatedFat 14 grams, Carbohydrate 72 grams, Fat 28 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 12 grams, Sodium 265 milligrams, Sugar 36 grams, TransFat 1 gram

6 tablespoons/85 grams unsalted butter, at room temperature, plus more for greasing bowl
2/3 cup/160 milliliters whole milk, heated to 110 degrees
3 tablespoons plus 1 teaspoon granulated sugar
1 3/4 teaspoons active dry yeast
2 1/2 cups/320 grams all-purpose flour, plus more as needed
1/2 teaspoon kosher salt
1 large egg, lightly beaten
6 tablespoons/85 grams unsalted butter, cut into pieces, plus more for greasing the pan
1/4 cup/55 grams packed dark brown sugar
1/4 cup/60 milliliters maple syrup
1/2 teaspoon kosher salt
1 cup/100 grams pecans, coarsely chopped
1/3 cup/45 grams currants or raisins
1/4 cup/55 grams packed dark brown sugar
2 tablespoons ground cinnamon
1/2 cup/120 milliliters apple butter

APPLE-PECAN PULL-APART ROLLS

Store-bought apple butter pulls double duty in these marvelous morning buns: it's spread onto the dough before rolling, and it's simmered with brown sugar and butter for the sticky-sweet glaze. Toasted pecans and dried currants scattered throughout add just the right amount of texture.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 13h35m

Yield Makes 12

Number Of Ingredients 17



Apple-Pecan Pull-Apart Rolls image

Steps:

  • Dough: Brush a large bowl with butter; set aside. Place potato in a small pot of water and bring to a boil. Cook until fork-tender, 10 to 12 minutes; drain. Pass through a ricer or mash with a fork until smooth (to yield 2/3 cup); let cool slightly.
  • Heat milk until warm to the touch (110 degrees on a thermometer). Transfer to the bowl of a stand mixer; add yeast. Let stand until foamy, about 5 minutes. Stir in butter, granulated sugar, potato, egg, flour, and salt until a ragged dough forms. Place bowl on mixer fitted with the dough-hook attachment; mix on medium-low speed, scraping sides and removing dough from hook a few times, until soft and pliable, about 15 minutes. Transfer to a lightly floured surface; knead into a ball. Transfer to buttered bowl (dough will be very soft) and cover with plastic wrap. (Dough can be covered and refrigerated at this point up to 2 days). Let rise in a warm place until almost doubled, 1 hour and 10 minutes to 1 1/2 hours. Brush two 8-inch cake pans with butter; set aside.
  • Filling: In a bowl, stir together butter and apple butter. In another bowl, combine brown sugar, cinnamon, and salt. Punch down dough; transfer to a lightly floured surface. Roll out to a 14-by-18-inch rectangle. Spread evenly with butter mixture, leaving a 1/2-inch border on far long edge; top with brown-sugar mixture, pecans, and currants. Starting at long edge closest to you, roll dough away from you into a tight jelly-roll shape. Transfer, seam-side down, to a parchment-lined baking sheet and refrigerate until firm, about 30 minutes. Trim ends, then cut roll crosswise into twelve 1 1/2-inch-thick rounds with a serrated knife. Arrange, cut-sides up, in prepared pans; cover with plastic wrap. Refrigerate at least 8 hours, or overnight.
  • Preheat oven to 350 degrees. Remove rolls from refrigerator and place in a warm spot until almost doubled in size, about 1 1/2 hours. Remove plastic and bake until browned on top and a thermometer inserted registers about 210 degrees, 30 to 35 minutes. Let cool in pans on a wire rack, 10 minutes.
  • Glaze: Meanwhile, heat brown sugar, butter, apple butter, and 1 tablespoon water in a saucepan over medium, stirring, until simmering; cook 1 minute. Drizzle over rolls; let cool at least 20 minutes. Serve.

6 tablespoons unsalted butter, melted, plus more, room-temperature, for bowl and dish
1 medium russet potato (8 ounces), peeled and cut into 1-inch pieces (1 1/4 cups)
1 cup whole milk
2 1/4 teaspoons active dry yeast (not rapid-rise; one whole 1/4-ounce envelope)
2/3 cup granulated sugar
1 large egg
3 1/2 cups bread flour, plus more for dusting
1 1/2 teaspoons kosher salt
3 tablespoons unsalted butter, room temperature
3 tablespoons apple butter, such as Red Jacket Orchards
2/3 cup packed light-brown sugar
1 teaspoon ground cinnamon
Pinch kosher salt
1 cup chopped toasted pecans
1/2 cup dried currants or chopped raisins
3/4 cup packed light-brown sugar
4 tablespoons unsalted butter

TENDER PECAN STICKY BUNS

These homemade caramel rolls have the old-fashioned goodness my family craves. Tender and nutty, the buns disappear fast on Christmas. -Julia Spence, New Braunfels, Texas

Provided by Taste of Home

Time 1h5m

Yield 1 dozen.

Number Of Ingredients 17



Tender Pecan Sticky Buns image

Steps:

  • In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., In a small saucepan, melt butter over medium heat. Stir in brown sugar and corn syrup until combined. Pour into a well-greased 13x9-in. baking dish. Sprinkle with pecans., Punch dough down. Turn onto a floured surface. Roll into a 12x8-in. rectangle; brush with melted butter. Combine sugars and cinnamon; sprinkle over dough to within 1/2 in. of edges and press into dough. Roll up jelly-roll style, starting with a long side; pinch seam to seal. , Cut into 12 slices. Place cut side down in prepared pan. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375°. , Bake 20-25 minutes or until golden brown. Immediately invert onto a serving platter. Serve warm.

Nutrition Facts : Calories 484 calories, Fat 21g fat (9g saturated fat), Cholesterol 68mg cholesterol, Sodium 215mg sodium, Carbohydrate 70g carbohydrate (35g sugars, Fiber 3g fiber), Protein 7g protein.

4 to 4-1/2 cups all-purpose flour
1/3 cup sugar
1 package (1/4 ounce) active dry yeast
1/2 teaspoon salt
1 cup 2% milk
1/4 cup butter, cubed
2 large eggs
TOPPING:
1/3 cup butter, cubed
2/3 cup packed brown sugar
2 tablespoons light corn syrup
1 cup chopped pecans
FILLING:
3 tablespoons butter, melted
1/2 cup packed brown sugar
1/3 cup sugar
2 tablespoons ground cinnamon

APPLE - PECAN STICKY BUNS

From Rachel Ray Magazine, October 2008. I have not tried this recipe, but I put it here because it was different than the other cinnamon bun recipes.

Provided by Borealis Beegirl

Categories     Dessert

Time 1h25m

Yield 9 serving(s)

Number Of Ingredients 14



Apple - Pecan Sticky Buns image

Steps:

  • Preheat the oven to 400. Grease a 9-inch square baking pan. Place the apples, 1 tablespoon brown sugar and 1 tablespoon butter on a parchment-paper-lined baking sheet; toss to coat. Cover loosely with foil and roast until tender, 15 minutes. Lower the oven temperature to 350°F.
  • Meanwhile, using an electric mixer, blend the flour, granulated sugar, baking powder and 1/4 teaspoon salt at low speed. Add 5 tablespoons butter and mix until crumbly. In a small bowl, whisk the eggs with 1/2 cup cream, then mix into the dry ingredients.
  • On a lightly floured surface. roll out the dough to form a 9-inch rectangle. In a small bowl, mix 1/2 cup brown sugar, the pecans and cinnamon. Cut up 2 tablespoon butter and dot the dough. Sprinkle the brown sugar mixture on top and cover evenly with the roasted apples. Roll up the dough, jelly roll-style, and cut crosswise into 9 slices; place the slices cut side down on the prepared baking pan. Bake until golden 35-40 minutes. Transfer to a rack to cool.
  • Meanwhile, in a sauce pan, bring the remaining 4 tablespoons butter, 3/4 cup brown sugar, 1/2 cup cream, 1/2 teaspoon salt and the honey to a boil, stirring. Whisk until reduced, about 2 minutes. Let cool slightly Drizzle the sauce over the warm buns.

Nutrition Facts : Calories 602.3, Fat 35.3, SaturatedFat 16.9, Cholesterol 123.9, Sodium 553.8, Carbohydrate 69.3, Fiber 2.7, Sugar 44.1, Protein 6.2

2 tart apples, peeled and cored and sliced 1/4 inch thick
1 1/4 cups packed brown sugar
1 tablespoon packed light brown sugar
3/4 cup butter, softened
2 cups flour
1/4 cup granulated sugar
1 tablespoon baking powder
3/4 tablespoon baking powder
3/4 teaspoon salt
2 large eggs
1 cup heavy cream
1 cup chopped pecans
1/2 teaspoon ground cinnamon
2 tablespoons honey

APPLE STICKY BUNS

We raise wheat, and I bake a lot of bread using our own flour. This is one of my family's favorite recipes. I like it because it's fast and easy to make.

Provided by Taste of Home

Time 1h5m

Yield 16 servings.

Number Of Ingredients 16



Apple Sticky Buns image

Steps:

  • In a large bowl, combine 1-1/2 cups flour, yeast, sugar and salt. In a saucepan, heat the milk, water and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in remaining flour and apples. Do not knead. Cover and let rise in a warm place for 30 minutes., Meanwhile, in a saucepan, combine the topping ingredients. Bring to a boil, stirring until blended. Pour into an ungreased 13-in. x 9-in. baking dish. Stir dough down. Spoon tablespoonfuls of dough over nut mixture. Cover and let rise for 30 minutes., Bake at 375° for 30-35 minutes or until golden brown. Let stand for 1 minute before inverting onto a large serving platter.

Nutrition Facts : Calories 315 calories, Fat 16g fat (8g saturated fat), Cholesterol 45mg cholesterol, Sodium 280mg sodium, Carbohydrate 40g carbohydrate (19g sugars, Fiber 1g fiber), Protein 5g protein.

3-1/4 cups all-purpose flour
2 packages (1/4 ounce each) active dry yeast
1/4 cup sugar
1 teaspoon salt
3/4 cup whole milk
1/4 cup water
1/4 cup butter, cubed
1 large egg, room temperature
1-1/2 cups finely chopped peeled apples
TOPPING:
1 cup packed brown sugar
3/4 cup butter, cubed
3/4 cup chopped walnuts or pecans
1 tablespoon water
1 tablespoon corn syrup
1 teaspoon ground cinnamon

More about "apple butter sticky buns with pecans and currants recipes"

APPLE BUTTER RECIPE - SUGAR SPUN RUN
Web Sep 23, 2022 Instructions. Slice apples into small pieces (about ¼") and dispose of cores (you do not need to peel the apples). In a medium-sized bowl stir together sugar, brown sugar, cinnamon, salt, and cloves until …
From sugarspunrun.com
apple-butter-recipe-sugar-spun-run image


APPLE BUTTER STICKY BUNS WITH PECANS AND CURRANTS
Web 1/2 cup (240 g) apple butter Instructions Dough Warm the milk to 110° F (43° C) in a small bowl and stir in the 1 teaspoon of sugar plus the yeast. Set aside for around 5 minutes or until the yeast is foamy and active. In …
From foodtalkdaily.com
apple-butter-sticky-buns-with-pecans-and-currants image


STICKY APPLE BUTTER BISCUITS | A BOUNTIFUL KITCHEN
Web Apr 2, 2010 Preheat oven to 400 degrees. In a small bowl combine topping ingredients. Mix together. Place an equal amount into the bottom of each muffin tin (about 2 teaspoons each). Sprinkle the 1/3 cup of raisins …
From abountifulkitchen.com
sticky-apple-butter-biscuits-a-bountiful-kitchen image


APPLE BUTTER RECIPE - HOW TO MAKE HOMEMADE APPLE …
Web Oct 10, 2022 Cut into wedges and place the pieces in a medium saucepot. (No need to peel the apples.) Add apple cider vinegar, salt, and water. Step. 2 Set the pot over medium heat. Cover, leaving a little space open …
From thepioneerwoman.com
apple-butter-recipe-how-to-make-homemade-apple image


PECAN CURRANT STICKY BUNS RECIPE - LOS ANGELES TIMES
Web Oct 6, 2004 Combine the one-half cup butter, sugars, corn syrup and heavy cream in a 1-quart saucepan and heat over low heat, stirring, until the butter is melted. Bring to a simmer and simmer, stirring,...
From latimes.com
pecan-currant-sticky-buns-recipe-los-angeles-times image


APPLE PECAN STICKY BUNS - GOODIE GODMOTHER
Web Nov 17, 2021 1 pound apples, peeled and diced 1 cup pecans, chopped 1 tablespoon ground cinnamon 1 teaspoon ground nutmeg Caramel Pan Sauce/Glaze 16 tablespoons …
From goodiegodmother.com
Category Bread
Calories 918 per serving


10 IRRESISTIBLE RECIPES THAT USE APPLE BUTTER - TASTE OF HOME
Web Jul 18, 2019 Apple Butter Biscuit Breakfast Bake. My grandmother created this recipe to use up the leftovers. By combining leftover ham and biscuits with her homemade apple …
From tasteofhome.com


APPLE BUTTER STICKY BUNS WITH PECANS AND CURRANTS | RECIPE | PECAN ...
Web Jan 9, 2021 - Wildly delicious sweet sticky buns with a gooey pecan currant caramel atop, swirled with apple butter, brown sugar and cinnamon.
From pinterest.com


APPLE BUTTER STICKY BUNS WITH PECANS AND CURRANTS RECIPE
Web Oct 19, 2018 - These sticky buns are so pillowy and sweet you may want to fall right into them and take a nap Caramel-drenched currants and pecans blanket the top Apple …
From pinterest.com


APPLE BUTTER STICKY BUNS WITH PECANS AND CURRANTS | RECIPE | STICKY ...
Web Mar 22, 2019 - Wildly delicious sweet sticky buns with a gooey pecan currant caramel atop, swirled with apple butter, brown sugar and cinnamon.
From pinterest.com


APPLE BUTTER STICKY BUNS WITH PECANS AND CURRANTS | RECIPE IN …
Web Jan 10, 2023 - Wildly delicious sweet sticky buns with a gooey pecan currant caramel atop, swirled with apple butter, brown sugar and cinnamon. These are everything good! …
From pinterest.com


APPLE BUTTER CINNAMON PECAN STICKY BUNS - CHEF DENNIS
Web Aug 19, 2012 1 cup apple butter 2 tsp cinnamon 1 cup pecans pinch of ground black pepper Cook Mode Prevent your screen from going dark Instructions Brioche Dough Mix …
From askchefdennis.com


NYT COOKING - APPLE BUTTER RECIPES
Web Browse and save the best apple butter recipes on New York Times Cooking. X Search. Apple Butter Recipes. Apple Cider Whoopie Pies Samantha Seneviratne. About 55 …
From cooking.nytimes.com


APPLE PECAN STICKY BUNS - MY BAKING ADDICTION
Web Nov 7, 2016 Instructions. In a small pot, bring milk to almost boiling. Remove from heat, add butter and allow to melt. Combine the flour, sugar, yeast and salt in a stand mixer …
From mybakingaddiction.com


BEST STICKY BUNS RECIPE - HOW TO MAKE STICKY BUNS - THE …
Web Apr 4, 2022 Whisk the eggs and the cooled melted butter into the milk. Step. 2 Combine the flour, salt, and the remaining 5 tablespoons of sugar in the bowl of a stand mixer …
From thepioneerwoman.com


CARAMEL APPLE PECAN STICKY BUNS - GREAT GRUB, DELICIOUS …
Web Aug 22, 2021 Preheat oven to 350 degrees when ready to bake. Dissolve yeast in warm water. Add milk, sugar, oil, salt, and ¼ cups flour. Beat on medium speed for 2-3 minutes …
From greatgrubdelicioustreats.com


APPLE BUTTER STICKY BUNS WITH PECANS AND CURRANTS RECIPES
Web 1 apple, peeled, cored, and cubed ½ cup apple butter Instructions Preheat oven to 350 degrees. Spray bundt pan with baking spray. In a saucepan, over medium high heat melt …
From recipegoulash.cc


APPLE BUTTER STICKY BUNS WITH PECANS AND CURRANTS RECIPE
Web Sprinkle with the pecans and currants. Step 4 Make the filling: In a small bowl, combine the dark brown sugar and cinnamon. Step 5 When the dough has doubled, tip it out onto a …
From cooking.nytimes.cf


Related Search