Susans Sticky Bun Slurry Recipes

Steps:

• In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• Combine the yeast mixture with the buttermilk, eggs, 2 1/2 cups flour, 1/4 cup softened butter, 1/4 cup sugar, baking powder and salt; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. Dough should remain soft and slightly sticky. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Divide dough in half and roll each half into a 12x7 inch rectangle. Spread each half with 1 tablespoon softened butter and sprinkle with 1/4 cup sugar and 1 teaspoon cinnamon. Roll up halves, beginning at wide side. Seal well by pinching the seams. Cut each roll into 12 slices.
• Coat two 9 inch round cake pans each with 1/4 cup melted butter, 1/4 cup brown sugar, 2 tablespoons raisins and 1/2 cup chopped pecans. Place 12 dough slices in each pan, leaving a small space between slices. Cover and let rise until doubled.
• Preheat the oven to 375 degrees F (190 degrees C).
• Bake in a preheated oven for about 30 minutes. Invert pans onto plates and serve.

Steps:

• For the dough: Heat the milk, oil and granulated sugar in a medium saucepan over medium heat to just below a boil. Set aside and let cool to warm.
• Sprinkle the yeast on top and let it sit on the milk mixture for 1 minute. Add 4 cups of the flour. Stir until just combined, then cover with a clean kitchen towel and set aside in a relatively warm place for 1 hour.
• After 1 hour, remove the towel and add the salt, baking powder, baking soda and remaining 1/2 cup flour. Stir thoroughly to combine. Use the dough right away or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (The dough is easier to work with if it's been chilled for at least an hour or so beforehand.)
• To assemble the rolls: On a floured baking surface, roll the dough into a large rectangle, about 30 inches by 10 inches. The dough should be very thin.
• Preheat the oven to 325 degrees F.
• For the filling: Pour the melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Sprinkle over the granulated sugar and cinnamon. Don't be afraid to drizzle on more butter or more sugar! Gooey is the goal.
• Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don't worry if the filling oozes as you work; that just means the rolls are going to be divine. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. You'll wind up with one long buttery, cinnamony, sugary, gooey log. Slip a cutting board underneath the log and, with a sharp knife, make 16 equal slices.
• For the smear and base: Cream together the brown sugar, butter, honey and salt until lightened, then slowly add the whiskey and vanilla while mixing.
• Butter a 12-inch cast-iron skillet, layer the bottom with the pecan pieces and then scoop 5 large scoops of the smear on top. Heat in the oven until the smear is slightly foamy and bubbling, 10 to 15 minutes.
• Remove the skillet from the oven and place the sliced rolls on top of the melted smear (it's fine to put them on the hot smear). Allow the rolls to rise for 20 minutes.
• Return the skillet to the oven and bake until the rolls are golden brown and the smear is brown and sticky, 20 to 30 minutes. Take another 12-inch skillet and place it on top of the hot skillet. Flip over quickly and carefully. All of the caramelly, boozy goodness will be on top.

Steps:

• Combine the sugars and butter in a mixing bowl. If using a mixer, use the paddle attachment and mix on medium speed for 2 minutes. If mixing by hand, stir vigorously with a large spoon for 2 minutes. The ingredients should be smooth and evenly blended. Add the corn syrup, salt, and lemon extract and mix with the paddle attachment on medium speed, or continue mixing vigorously by hand, for about 2 minutes. Increase to medium-high speed or stir even more vigorously for 1 or 2 minutes, until the slurry is fluffy.

Steps:

• Dissolve yeast in water. Add butter, sugar, milk powder and salt, then beat in 2 cups flour on low for 3 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Meanwhile, in a small saucepan, make sauce by combining brown sugar, butter and corn syrup; cook over medium heat until sugar is dissolved. Stir in pecans. Pour into a greased 13x9-in. baking dish., Punch down dough. Turn onto a floured surface; roll into a 16x10-in. rectangle. Make filling by combining butter, sugar and cinnamon; spread to within 3/4 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices; place slices cut side down over sauce. Cover with a kitchen towel; let rise in a warm place until doubled, about 45 minutes., Preheat oven to 375°. Bake until golden brown, 20-25 minutes. Cool 3 minutes before inverting onto a serving platter.

Steps:

• Prepare the all-purpose sweet dough as directed on page 140.
• Remove the sweet dough from the refrigerator about 3 hours before you plan to bake. Divide it in half and form each piece into a ball. Cover each ball with a bowl or plastic wrap and let rest for 20 minutes.
• On a floured work surface, roll each ball of dough into a 12 by 15-inch rectangle, rolling from the center to the corners and then rolling out to the sides. If the dough starts to resist or shrink back, let it rest for 1 minute, then continue rolling. The dough should be between 1/4 and 1/2 inch thick.
• Make cinnamon sugar by whisking the cinnamon into the sugar. Brush the surface of the dough with melted butter, then sprinkle the cinnamon sugar over the surface, leaving a 1/4-inch border. Sprinkle the raisins, chopped nuts, or both over the surface if you like. Roll up the dough like a rug, rolling from the bottom to the top to form a tight log. Make one of the slurries.
• Fill the bottom of two 8- or 9-inch round pans or one 12-inch square pan with 1/4 inch of one of the slurries. Store any excess slurry in the refrigerator, where it will keep for at least 2 weeks. Sprinkle chopped nuts over the slurry if you like; although this is optional, it's highly advised for flavor.
• Cut the log into 1-inch slices and place them on the slurry with the nicest side down, leaving about 1 inch of space between the buns. Mist with spray oil and cover loosely with plastic wrap, then let rise at room temperature for about 2 hours, until the dough swells noticeably and the buns begin to expand into each other.
• About 15 minutes before baking, put the oven rack in a low position (so the slurry gets plenty of bottom heat) and preheat the oven to 350°F (177°C).
• Bake for 20 to 25 minutes, rotating the pans as needed for an even bake. The slurry will melt, bubble, and caramelize, and the visible dough will be a dark golden brown. Lift one of the buns with a metal spatula or a pair of tongs to check the underside of the dough, which should be a light caramel brown, not white. The sugar slurry should turn a rich amber or golden brown, and all of the sugar should have melted to become caramel. (If it is still grainy and not amber, continue baking; you can put a tent of aluminum foil over the buns to protect them from getting too dark while the slurry finishes caramelizing.)
• Remove the pans from the oven and let the buns cool for 2 to 3 minutes in the pans so the caramel begins to firm up. Place a platter or pan over the top of the baking pan. It should be large enough to cover the baking pan and hold all of the buns. Wearing oven mitts or using hot pads, flip the entire assemblage over to release the buns and caramel onto the platter. Be careful, the glaze will still be very hot at this point. Use a rubber spatula to scrape any remaining glaze from the pan and drizzle it over the tops of the buns.
• Cool for at least 15 minutes before serving.
• A nice addition is to sprinkle about 1/2 cup (3 oz / 85 g) of raisins, dried cranberries, or other dried fruit over the slurry before placing the rolls in the pan. If using larger dried fruits, such as dried apricots, chop them into small bits first.
• You can also bake the buns in greased muffin tins. Put 1/4 inch of slurry in each cup, sprinkle in nuts or dried fruit as you wish, then press in a slice of the rolled dough. You'll probably need to slice the log thinner than 1 inch so that the spirals fill the muffin cups half full. Proof and bake as directed above.
• Combine all of the ingredients in a mixing bowl. If using a mixer, use the paddle attachment and mix on medium speed for 1 to 2 minutes . If mixing by hand, stir vigorously with a large spoon for about 2 minutes. The mixture should be smooth and homogeneous.
• Combine all of the ingredients in a mixing bowl. If using a mixer, use the paddle attachment and mix on medium-high speed for about 2 minutes. If mixing by hand, stir vigorously with a large spoon for about 2 minutes. The mixture should be smooth and homogeneous.
• Combine the sugars and butter in a mixing bowl. If using a mixer, use the paddle attachment and mix on medium speed for 2 minutes. If mixing by hand, stir vigorously with a large spoon for 2 minutes. The ingredients should be smooth and evenly blended. Add the corn syrup, salt, and lemon extract and mix with the paddle attachment on medium speed, or continue mixing vigorously by hand, for about 2 minutes. Increase to medium-high speed or stir even more vigorously for 1 or 2 minutes, until the slurry is fluffy.