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Home arrow Cookbook arrow Recipes
Categories Baking Sticky Buns - 2010 NiEGGara Fest
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Sticky Buns - 2010 NiEGGara Fest


  • 3 large eggs
  • 3/4 cup buttermilk, 190 grams
  • 1/4 cup sugar, 50 grams
  • 1-1/4 teaspoons salt
  • 2-1/4 teaspoons yeast
  • 4-1/4 cups flour, 595 grams
  • 6 tablespoons melted butter, 90 grams


  • 6 tablespoons butter, 90 grams
  • 3/4 cup light brown sugar, 150 grams
  • 3 tablespoons corn syrup, 45 grams
  • 2 tablespoons heavy cream, 30 grams
  • pinch salt


  • 3/4 cup light brown sugar, 150 grams
  • 3 teaspoons cinnamon
  • 1/4 teaspooncloves
  • pinch salt
  • 1 tablespoon melted butter, 15 grams


  • 3 tablespoons butter, 45 grams
  • 1/4 cup light brown sugar, 50 grams
  • 3 tablespoons corn syrup, 45 grams
  • pinch salt
  • 1 teaspoon vanilla
  • 3 ounces pecans, toasted

Knead all dough ingredients together for about 5 minutes. Let dough rise until double, 2 to 2 1/2 hours.

Cook glaze ingredients - pour into 13 by 9 pan. When the dough has doubled, knock down, roll into a 16 in. x 12 in. rectangle

Brush the dough with melted butter and sprinkle filling to 3/4 inch of top. roll, cut into 12 slices. Place on glaze in pan.

Cover and let rise 1 1/2 hours.

Heat egg to about 400 degrees F, place setter legs down, with grill on place setter and pizza stone on grill. Bake for about 30 to 40 minutes - until an instant read thermometer shows a temperature in the cooked dough of 180 degrees F. Cool 10 min, invert. Spoon over topping that has been simmered to combine.

Optionally, second rise in fridge overnight, let stand at room temp 1 1/2 hours before baking. Or you can freeze dough after placing slices on glaze. Thaw in fridge overnight, let stand room temperature for 1 1/2 hours before baking.

Calories Per Serving:tonsPrice Per Serving:
Number Of Servings:12Source:Cook's Illustrated 2004
Vegetarian:YesTime To Prepare:
Date:Sun 19 Sep 2010 16:16:36 UTCViewed:2027 times
Rating:No votes

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