Thursday, January 22, 2009

BB: Easy Sticky Buns

It's Barefoot Bloggers time! This week's recipe was chosen by Melissa of Made by Melissa. She chose the Easy Sticky Buns from Back To Basics. This recipe lends itself to many delicious variations. I thought instead of buying ingredients that I would use up the rest of my dried cranberries and almonds. I have never used puff pastry before, but now that I have I am excited to try it with other recipes!

My sous chef, also an Ina fan, had to help of course!

Easy Sticky Buns
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1/3 cup light brown sugar, lightly packed
1/2 cup pecans, chopped in very large pieces (I used almonds)
1 package (17.3 ounces/2 sheets) frozen puff pastry, defrosted
For the Filling:
2 tablespoons unsalted butter, melted and cooled
2/3 cup light brown sugar, lightly packed
3 teaspoons ground cinnamon
1 cup raisins (I used craisins)

Preheat the oven to 400 degrees. 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 one sheet of puff pastry with the folds going left to right.
Brush the whole sheet with half of 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.
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

I was really disappointed when I took these out of the oven...

Once I flipped them out, they looked okay but seemed too carmelized for me.

If I make these again, I will definitely use less butter and I will pull them from the oven at 25 minutes instead of 30. Ina has never steered me wrong, so I am chalking this one up to my crazy oven and just having an off baking day.

I think they are definitely worth an additional try! While setting up my DVR I noticed that The Contessa is cooking the buns herself on the 31st. I'll make sure to watch!

Click here to find out how the other Barefoot Bloggers did and get the details on joining BB here.

Posted by Picasa


Sara said...

These look great! I would put craisins in too...I'm not a huge fan of raisins.

Suzie said...

These look great - glad your little helper enjoyed them too!

shortbreadsouth said...

What a good idea to use some different add-ins. You should definitely try again, it's worth it!(I like how your little girl's apron matches your blog!)

1freshstart said...

Aww. Sorry they were a little crispy around the edges. Andrea at Nummy Kitchen usually has temperatures spot-on and she did these at 375 instead of 400... of course, they were perfect. I'm definitely trying that next time.