Susans Sticky Bun Slurry Recipes

Steps:

• Combine warm water and milk in a mixing bowl and sprinkle yeast over. Let sit until frothy, about 10 minutes.
• Add sugar, egg, and melted butter for dough to the yeast mixture. Mix with a whisk before adding 75% of the flour with the salt. Mix, adding more flour, until a very soft and sticky dough is formed. Let knead in the mixer for about 5 minutes. Cover and let rise in a warm spot until doubled in size, about 1 hour.
• While dough is rising, preheat the oven to 375 degrees F (190 degrees C). Generously butter a 9x13-inch metal baking pan.
• Combine brown sugar, white sugar, salt, melted butter, and water for topping in a bowl. Mix thoroughly until smooth. Pour into the prepared pan and spread evenly to cover the bottom. Scatter pecans evenly over the top. Set aside until needed.
• Combine brown sugar and cinnamon in a bowl for filling; mix until thoroughly combined. Set aside until needed.
• Transfer dough onto a lightly floured surface. Lightly flour your hands and press and stretch the dough to form a 18x15-inch rectangle. Sprinkle cinnamon-sugar mixture evenly over the dough to the edges, leaving a 2-inch border along the edges. Lightly press the sugar mixture into the dough with your hands.
• Roll the dough into a cylinder with lightly floured hands starting with the edge closest to you; try not to roll too tightly. Finish shaping the cylinder as uniformly as possible, seam-side down. Lightly score the roll with the edge of a knife to indicate 12 equal portions.
• Slide a piece of string or floss under the dough, lining it up at the first knife mark. Cross the ends of the string over the top and pull in opposite directions to cut through the dough. Continue with remaining dough.
• Transfer buns into the pan with topping, making 3 rows of 4 buns. If one side of a bun has more dough than another, place with the doughier side up in the pan. Tent the pan loosely with foil and let rise until buns have almost doubled in size, 45 minutes to 1 hour. Save foil in case you need it towards the end of baking time.
• Bake in the preheated oven until an instant-read thermometer inserted into the center of a bun reaches 200 degrees F (93 degrees C), about 35 minutes. If the tops are getting too browned, loosely tent the pan with foil for the last 5 to 10 minutes of baking time.
• Remove from the oven onto a wire rack and let cool for 5 minutes. Turn pan over carefully onto a serving platter. Use a spoon to transfer any sticky topping that has remained in the pan. Let cool and serve warm or at room temperature.

Steps:

• Preheat the oven to 400 degrees F. Place a 12-cup standard muffin tin on a sheet pan lined with parchment paper.
• In the bowl of an electric mixer fitted with the paddle attachment, combine the 12 tablespoons butter and 1/3 cup brown sugar. Place 1 rounded tablespoon of the mixture in each of the 12 muffin cups. Distribute the pecans evenly among the 12 muffin cups on top of the butter and sugar mixture.
• Lightly flour a wooden board or stone surface. Unfold 1 sheet of puff pastry with the folds going left to right. Brush the whole sheet with the melted butter. Leaving a 1-inch border on the puff pastry, sprinkle each sheet with 1/3 cup of the brown sugar, 1 1/2 teaspoons of the cinnamon, and 1/2 cup of the raisins. Starting with the end nearest you, roll the pastry up snugly like a jelly roll around the filling, finishing the roll with the seam side down. Trim the ends of the roll about 1/2-inch and discard. Slice the roll in 6 equal pieces, each about 1 1/2 inches wide. Place each piece, spiral side up, in 6 of the muffin cups. Repeat with the second sheet of puff pastry to make 12 sticky buns.
• Bake for 30 minutes, until the sticky buns are golden to dark brown on top and firm to the touch. Be careful - they're hot! Allow to cool for 5 minutes only, invert the buns onto the parchment paper (ease the filling and pecans out onto the buns with a spoon) and cool completely.

Steps:

• Combine the sugars and butter in a mixing bowl. If using a mixer, use the paddle attachment and mix on medium speed for 2 minutes. If mixing by hand, stir vigorously with a large spoon for 2 minutes. The ingredients should be smooth and evenly blended. Add the corn syrup, salt, and lemon extract and mix with the paddle attachment on medium speed, or continue mixing vigorously by hand, for about 2 minutes. Increase to medium-high speed or stir even more vigorously for 1 or 2 minutes, until the slurry is fluffy.

Steps:

• Prepare the all-purpose sweet dough as directed on page 140.
• Remove the sweet dough from the refrigerator about 3 hours before you plan to bake. Divide it in half and form each piece into a ball. Cover each ball with a bowl or plastic wrap and let rest for 20 minutes.
• On a floured work surface, roll each ball of dough into a 12 by 15-inch rectangle, rolling from the center to the corners and then rolling out to the sides. If the dough starts to resist or shrink back, let it rest for 1 minute, then continue rolling. The dough should be between 1/4 and 1/2 inch thick.
• Make cinnamon sugar by whisking the cinnamon into the sugar. Brush the surface of the dough with melted butter, then sprinkle the cinnamon sugar over the surface, leaving a 1/4-inch border. Sprinkle the raisins, chopped nuts, or both over the surface if you like. Roll up the dough like a rug, rolling from the bottom to the top to form a tight log. Make one of the slurries.
• Fill the bottom of two 8- or 9-inch round pans or one 12-inch square pan with 1/4 inch of one of the slurries. Store any excess slurry in the refrigerator, where it will keep for at least 2 weeks. Sprinkle chopped nuts over the slurry if you like; although this is optional, it's highly advised for flavor.
• Cut the log into 1-inch slices and place them on the slurry with the nicest side down, leaving about 1 inch of space between the buns. Mist with spray oil and cover loosely with plastic wrap, then let rise at room temperature for about 2 hours, until the dough swells noticeably and the buns begin to expand into each other.
• About 15 minutes before baking, put the oven rack in a low position (so the slurry gets plenty of bottom heat) and preheat the oven to 350°F (177°C).
• Bake for 20 to 25 minutes, rotating the pans as needed for an even bake. The slurry will melt, bubble, and caramelize, and the visible dough will be a dark golden brown. Lift one of the buns with a metal spatula or a pair of tongs to check the underside of the dough, which should be a light caramel brown, not white. The sugar slurry should turn a rich amber or golden brown, and all of the sugar should have melted to become caramel. (If it is still grainy and not amber, continue baking; you can put a tent of aluminum foil over the buns to protect them from getting too dark while the slurry finishes caramelizing.)
• Remove the pans from the oven and let the buns cool for 2 to 3 minutes in the pans so the caramel begins to firm up. Place a platter or pan over the top of the baking pan. It should be large enough to cover the baking pan and hold all of the buns. Wearing oven mitts or using hot pads, flip the entire assemblage over to release the buns and caramel onto the platter. Be careful, the glaze will still be very hot at this point. Use a rubber spatula to scrape any remaining glaze from the pan and drizzle it over the tops of the buns.
• Cool for at least 15 minutes before serving.
• A nice addition is to sprinkle about 1/2 cup (3 oz / 85 g) of raisins, dried cranberries, or other dried fruit over the slurry before placing the rolls in the pan. If using larger dried fruits, such as dried apricots, chop them into small bits first.
• You can also bake the buns in greased muffin tins. Put 1/4 inch of slurry in each cup, sprinkle in nuts or dried fruit as you wish, then press in a slice of the rolled dough. You'll probably need to slice the log thinner than 1 inch so that the spirals fill the muffin cups half full. Proof and bake as directed above.
• Combine all of the ingredients in a mixing bowl. If using a mixer, use the paddle attachment and mix on medium speed for 1 to 2 minutes . If mixing by hand, stir vigorously with a large spoon for about 2 minutes. The mixture should be smooth and homogeneous.
• Combine all of the ingredients in a mixing bowl. If using a mixer, use the paddle attachment and mix on medium-high speed for about 2 minutes. If mixing by hand, stir vigorously with a large spoon for about 2 minutes. The mixture should be smooth and homogeneous.
• Combine the sugars and butter in a mixing bowl. If using a mixer, use the paddle attachment and mix on medium speed for 2 minutes. If mixing by hand, stir vigorously with a large spoon for 2 minutes. The ingredients should be smooth and evenly blended. Add the corn syrup, salt, and lemon extract and mix with the paddle attachment on medium speed, or continue mixing vigorously by hand, for about 2 minutes. Increase to medium-high speed or stir even more vigorously for 1 or 2 minutes, until the slurry is fluffy.

Steps:

• Dissolve yeast in water. Add butter, sugar, milk powder and salt, then beat in 2 cups flour on low for 3 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Meanwhile, in a small saucepan, make sauce by combining brown sugar, butter and corn syrup; cook over medium heat until sugar is dissolved. Stir in pecans. Pour into a greased 13x9-in. baking dish., Punch down dough. Turn onto a floured surface; roll into a 16x10-in. rectangle. Make filling by combining butter, sugar and cinnamon; spread to within 3/4 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices; place slices cut side down over sauce. Cover with a kitchen towel; let rise in a warm place until doubled, about 45 minutes., Preheat oven to 375°. Bake until golden brown, 20-25 minutes. Cool 3 minutes before inverting onto a serving platter.