With the other 1/2 of the Danish Dough still available, it is now for me to use it to make sticky buns. I saw the recipe from MS’ Baking Handbook and thought it would be interesting to bake these. All along, I thought sticky buns are made from Brioche but this recipe offers another way to baking them.
The result? It is really sticky but not in the way I like it. It has a crisp, sugary edge and a soft centre. However, I much prefer the ones that I ate at Flour Bakery in which Brioche is used and honey is added to make the goo (so it has soft edges). In this case, light corn syrup is added. Nonetheless, they taste like sticky buns all right and they stick to your teeth. I have to brush my teeth immediately after eating them. Not my cup of tea.
Anyway, the recipe calls for 6-cup jumbo muffin pans and unfortunately, I only have the standard muffin pan. So, I halve all the portions. Below is the recipe for 12 jumbo ones if you have those pans.
1/2 recipe Danish Dough
Unsalted butter for pans
3 1/2 cups pecan halves
2 1/4 cups light corn syrup
3/4 cup plus 2/3 cup packed dark-brown sugar
All-purpose flour for dusting
3/4 cup sour cream
1 tbsp ground cinnamon
Let dough stand at room temperature until slightly softened, about 15 minutes. Line a large baking sheet with parchment paper; set aside. Generously butter two 6-cup jumbo muffin pans. Chop 2 cups pecans, and break the remaining 1 1/3 cups in half lengthwise, keeping the two groups separate. Pour 3 tbsp corn syrup into each muffin cup, and sprinkle with 1 tbsp brown sugar. Divide halved pecans evenly among the muffin cups.
On a lightly floured work surface, roll out the dough to an 18-by14-inch rectangle, about 1/4 inch thick. Using a spatula, spread the sour cream over the surface of the dough, leaving a 1/2-inch border. Dust the sour cream with cinnamon, and sprinkle with chopped pecans and remaining 2/3 cup brown sugar. Roll up the dough tightly lengthwise to form a log about 3 inches in diameter, and trim the ends using a serrated knife. Transfer log to the prepared baking sheet. Refrigerate until firm, about 30 minutes. Meanwhile, preheat the oven to 350F.
Using a sharp knife and a sawing motion, slice the dough crosswise into 12 rounds, about 1 1/2 inches thick, and place in prepared pans. Cover loosely with plastic wrap, and let rise in a warm place until 1/2 inch above the cups, 20 to 30 minutes. Transfer to the oven, placing a baking sheet on the rack below to catch drips. Bake, rotating pans halfway through, until buns are dark golden brown, about 40 minutes.
Immediately turn out the buns onto a parchment-lined baking sheet. Replace any pecan halves that have fallen off. Place the baking sheet on a wire rack to cool. Serve warm or at room temperature. Sticky buns are best eaten the day they are baked.