Sticky Buns

It's a wonder that anything even remotely edible comes out of my kitchen.  Ever.  Because more often than not I get distracted  by something, lose my mojo, and can't remember, for instance, how many cups of flour I've measured into the batter.  Or whether I put in the baking powder.  Or if I actually laid parchment in the bottom of the pan BEFORE I poured in the cake batter.  Or on occasion, if I actually washed the mixing bowl, or did the dog just do a superior job of licking it clean?  (Hah!  Joking!  I swear!).

This morning I planned to regale you with stories of the fabulous sticky buns I'd made from another Martha Stewart recipe.  It seemed like an easy enough task - I was using the half-recipe of leftover Danish Dough from the Sugar Buns, so I only needed six basic ingredients to go from dough to "Whoa!!" in a couple of hours.  How hard could it be? 

Well, my friends, it seems I cursed myself.  Again.  Because if you recall the Sugar Bun incident, that innocent little thought is my culinary kiss of death.  Every.  Single.  Time.  I'll admit I was a wee bit cavalier while making the buns.  I didn't even measure most of the ingredients - I just eyeballed a bit of this and a touch of that.  I've made sticky buns and cinnamon rolls any number of times.  Any amateur baker worth their salt knows you just roll out the dough, sprinkle in the good stuff, roll 'em up, cut, and let rise.  Then you bake.  Easy peasy.  No problemo. 

Imagine my shock and horror when I finally realized (but only after cutting the buns and placing them in the pan) that I'd omitted the brown sugar from "the good stuff" in the middle of each.  I thought briefly about unwrapping each one, sprinkling in the brown sugar, and re-rolling them.  No one would be the wiser, and they'd come out just the way they should.  Much to my chagrin, though, each doughy piece had been submerged in the gooey corn syrup-brown sugar-nut mixture that would eventually become the topping.  It was like they'd been glued into the pan.  And, sadly, folks, there is no recovering from that. 

To me, because there is nothing more disappointing, frustrating, and shameful than goofing up something home-baked, I briefly toyed with the idea of deep-sixing the buns down the garbage disposal. Just one more secret for me, the dog, and the disposal to share.  Thank goodness neither of them can talk.  And, once again, thank goodness I didn't act on impulse.  Instead, I threw the buns in the oven and said a little prayer,  but didn't expect much of anything edible as a result.  To my surprise, 30 minutes later, the tantalizing scent of baking sticky buns was wafting out of my kitchen.  Encouraged by this turn of events, I threw caution to the wind and took a peek in the oven.   And guess what?  The buns looked the way  homemade sticky buns should look - lightly browned with a sugary syrup bubbling slightly around the edges.  Even better, they tasted the way a fresh-from-the-oven sticky bun should taste - warm and wonderful!  The sweetness of the sugary glaze more than made up for what was lacking in the dough itself. 

Sticky Buns
Martha Stewart's Baking Handbook
Makes 12

1/2 recipe Danish Dough (This recipe can be found in the previous Sugar Bun posting)
Unsalted butter (for pans)
3 1/3 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 tablespoon 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 (each cup should have a 7 ounce capacity).  Chop 2 cups pecans, and break the remaining 1 1/3 cups in half lengthwise, keeping the two groups separate.  Pour 3 tablespoons corn syrup into each muffin cup, and sprinkle with 1 tablespoon brown sugar.  Divide halved pecans evenly among the muffin cups.

On a lightly floured work surface, roll out the dough to an 18-by-14-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 with 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 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 the buns out 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.