Wednesday, January 27, 2010

sweet and sugary butterscotch buns

The appeal of a gorgeous and gooey sweet buns need little introduction, but when contemplating preparing a batch yourself, the process seems time-consuming and tedious. However, when Food & Wine Magazine revealed a recipe that cuts prep time in half, and crafts insanely delicious, drool-worthy sticky rolls, I couldn't help but share it with you.

(Note: I adapted some of the instructions and ingredients to save you even more time and money.)

3/4 cup whole milk
1 tablespoon plus 1/2 teaspoon active dry yeast
1/2 cup granulated sugar
1 stick unsalted butter—6 tablespoons softened, 2 tablespoons melted
2 large eggs
4 cups all-purpose flour, plus more for dusting
1 teaspoon kosher salt
1 cup light brown sugar
2 teaspoons cinnamon

In a liquid measuring cup, heat the milk in the microwave until warm, about 1 minute. In the bowl, combine the warm milk and the yeast. Add the granulated sugar and softened butter, and mix for about 1 minute. Beat in the eggs, one at a time. Add the flour and salt and mix at low speed until incorporated, about 2 minutes. Increase the speed to medium and mix the dough for an additional 2 minutes longer. Plop dough into a lightly oiled bowl, cover and let stand at room temperature for 30 minutes.

Preheat the oven to 325°. Spray a standard 12-cup muffin tin with nonstick cooking spray.On a lightly floured work surface, roll the dough out to a 9-by-24-inch rectangle. In a small bowl, mix the light brown sugar with the cinnamon. Brush the 2 tablespoons of melted butter over the dough and sprinkle with the cinnamon sugar. Beginning at a longer end, roll up the dough as tightly as possible and pinch the seam. Cut the log into 2-inch pieces and set them in the muffin cups cut side up. Cover and let stand for 30 minutes.

Bake for 25 to 30 minutes, until the buns are golden brown. Remove from pan.

Butterscotch Glaze
1/2 cup packed dark brown sugar
6 tablespoons unsalted butter
3 tablespoons Scotch whiskey
2 1/2 tablespoons heavy cream
2 tablespoons water
1/4 teaspoon salt
1/8 teaspoon pure vanilla extract
1/8 teaspoon baking powder

In a small saucepan, bring the brown sugar, butter, Scotch, heavy cream, water to a boil. Simmer over moderate heat until thickened slightly, about 2 minutes. Remove from the heat and stir in the salt, vanilla and baking powder. Generously drizzle glaze, when slightly cooled, over top each bun. Serve immediately.

Easy Tip: If you store the sticky buns in an airtight container, you'll be able to experience fresh buns for days and days to follow. Pop an individual roll in the microwave for 30 seconds to experience their fresh-out-of-the-oven goodness.