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Chef Susan Ytterberg- Sticky Buns with Bourbon & Pecans

Posted on November 14, 2017 at 5:15 PM

Chef Susan Ytterberg

Sticky Buns with Bourbon & Pecans

Credit for the recipe and concept goes to Colleen Johnson March 2006 Prep Kitchen Essentials Class in California. This recipe has been modified by me but complete credit & thanks for the idea goes to Colleen.

Do you love the idea of making a sweet bread dough at night, that you can prep and then leave in the fridge to rise overnight? Then you wake up the next morning and throw it in the oven and get to enjoy freshly baked rolls and buns? Then this recipe is for you!

The fragrance of Pecans, and oranges and bourbon sweetened with brown sugar permeates the air while baking and- seriously you are not going to be able to wait to try the first one!

Most cooks are either Bakers or Savory Cooks; I've written about this issue in the past and even though I'm a Cordon Bleu professionally trained Chef, I really prefer Savory cooking. But now and then, baking & making breads is a lot of fun and- let's be real- it satisfies a craving for fantastic home-made breads and sweets!  You can see the nuggets of orange zest and pecans in the picture below...

Dough: This makes 24 large sticky buns

1/2 cup brown sugar

1/2 cup cubed, cold butter

5 cups all purpose flour

1 tbsp orange zest or more if you want!

2 tbsp cinnamon

1 tsp salt

Add all ingredients to bowl and mix, ensure butter is cut into pea sized pieces

Next Step, Add in mixer using dough hook:

1 cup whole milk, room temp or slightly warm

2 tsp yeast

2 eggs, whisked

Mix together, remove ball of dough and then with your hands fold a couple times to knead, then form into an oval shape.  Allow to rise while you make the filling.

Filling: Mix together the following ingredients for the filling

1/4 cup brown sugar

1/4 cup white sugar

2 tsp cinnamon

1 cup chopped pecans

1/2 cup golden raisins

Then:  Roll out dough into rectangle, take 1 egg whisked and use a little to brush the rectangle with egg wash

Sprinkle filling over recangle until event distributed.  

Roll dough into long log- cut in half

Then cut each half into 12 cylinders

Topping:  Melt together and stir the following ingredients to mix and then evenly pour into 2- 12 cup non stick muffin pans, sprayed with oil

1 cup brown sugar

1/4 cup bourbon

1/2 cup honey

2/3 cup to 1 cup melted butter

1 1/2 cup chopped pecans

After topping is in bottom of pans, then place a bun into each cup.  Cover tops of pans loosely with parchment paper and put in fridge overnight to rise. See all my pictures below for the visual steps.  Have fun and enjoy!

I am placing the buns into the prepared muffin tins.  You can see the topping at the bottom of the tin.  Place the bun on top!

Below in this picture I have just removed the pans from the fridge the next morning! The dough has risen and is ready to bake.  Allow to come to room temp, then put in preheated oven at 350 degrees for 25 minutes or until golden brown.

Once the buns are baked and out of the oven, allow to cool for 5 minutes.  Then invert the pans onto long tray and bun will be covered in the topping and nuts.  As it cools, the topping will be sticky and adhere to the buns.  Place any loose nuts that fell back on top  of each bun and serve!

The sticky buns are doughy, and sticky and smell amazing, enjoy!

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Reply TimmyHak
6:10 PM on December 15, 2017 
Reply TimmyHak
2:21 AM on December 14, 2017