• 2/21 Sticky Buns Day - 3

    From Dave Drum@1:18/200 to All on Saturday, February 19, 2022 16:29:14
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Sage & Coconut Caramel Sticky Buns
    Categories: Breads, Dairy, Nuts, Booze, Beer
    Yield: 8 Servings

    MMMMM-------------------COFFEE-COCONUT CARAMEL------------------------
    2 1/2 c Coconut milk
    2 1/4 c Light ale
    2 c Packed light brown sugar
    1 c Brewed coffee
    1 1/2 tb Barley malt syrup
    1 1/2 Vanilla beans; split
    - lengthwise, seeds scraped
    1 c Heavy cream
    1 tb Kosher salt
    3 Sprigs sage

    MMMMM----------------------------BUNS---------------------------------
    1/4 c Whole milk, warmed to
    105┬░ F/40┬░C
    1 tb Active dry yeast
    10 tb Unsalted butter; softened
    +=PLUS=+
    4 tb Melted butter
    3 lg Eggs
    +=PLUS=+
    2 lg Egg yolks
    3 1/4 c Cups all-purpose flour
    1/2 c Sugar
    3 tb Vital wheat gluten
    2 1/2 ts Kosher salt
    2/3 c Light brown sugar
    3 tb Whiskey
    1 ts Ground cinnamon
    1/2 ts Ground ginger
    1/4 ts Freshly grated nutmeg
    1/2 Vanilla bean; split
    - lengthwise, seeds scraped
    Fine grated zest of 1
    - orange
    2 c Pecans; toasted, chopped

    MAKE THE CARAMEL: In a large saucepan, combine the coconut
    milk with the ale, brown sugar, coffee, malt syrup, and
    vanilla bean and seeds, and bring to a boil over
    medium-high heat. Cook, stirring occasionally, until the
    mixture reduces to a dark caramel, about 45 minutes.
    Remove the pan from the heat, whisk in the cream, salt,
    and sage, and let cool. Remove the sage sprigs from the
    caramel, rinse in water, and reserve the leaves; discard
    the stems and vanilla beans.

    MAKE THE DOUGH: In the bowl of a stand mixer fitted with a
    dough hook, stir the milk with the yeast and let stand
    until foamy, about 10 minutes. Stir in the melted butter
    and eggs. Then add the flour, sugar, wheat gluten, and 1
    1/2 tsp. salt and mix on low speed until the dough comes
    together. Increase the speed to medium and knead the dough
    until smooth and elastic, about 8 minutes. Remove the bowl
    from the mixer, cover with plastic wrap, and let stand
    until doubled in size, about 2 hours.

    MEANWHILE, MAKE THE FILLING: In a large bowl, combine the
    brown sugar with the softened butter, whiskey, 1 tsp.
    salt, cinnamon, ginger, nutmeg, vanilla seeds, and orange
    zest and beat with a wooden spoon until well combined,
    fluffy, and smooth.

    Uncover the dough, scrape it onto a floured work surface,
    and, using a rolling pin, flatten into a 14" square.
    Spread the filling evenly over the dough, leaving a 1/2"
    border along the side farthest from you. Sprinkle the
    filling with the pecans and, starting with the side of the
    dough closest to you, roll up the square into a tight log.
    Trim the ends and cut the log into 8 large rolls. Pour 2
    cups of the caramel in the bottom of a 9" by 13" baking
    pan or 12" cake pan and arrange the rolls on top of the
    caramel, spaced evenly apart. Cover with plastic wrap and
    refrigerate at least 8 hours or overnight.

    Heat the oven to 350┬░.

    Uncover the rolls and let stand for 30 minutes to come to
    room temperature. Scatter the reserved sage leaves over
    the rolls and bake until the rolls are golden brown on
    top, 40 to 45 minutes. Transfer the pan to a rack, let
    cool for 5 minutes, and serve the rolls warm with their
    caramel spooned over top.

    Serves 8 people

    By Zoe Taylor

    FROM: http://www.saveur.com

    MM Format by Dave Drum - 12 December 2016

    Uncle Dirty Dave's Archives

    MMMMM

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