Question : How do I cook williams sonoma sticky buns?
I ordered the williams and sonoma sticky buns, but lost the instructions. Does anyone know how to cook them?
- asked by LeeAnn K
All Answers: Answer #1Persistance pays off. I found it.Old-Fashioned Pecan Sticky Buns 5 tsp. (2 packages) active dryyeast2 1/4 cups lukewarm water (105°F)1 tsp. plus1/2 cup granulated sugar8 cups all-purpose flour1Tbs. salt2 Tbs. unsalted butter, melted andcooled2 eggs, lightly beatenFor the glaze:8 Tbs.(1 stick) unsalted butter, plus 8 Tbs. (1 stick),melted2 1/4 cups firmly packed light brown sugar2Tbs. dark corn syrupPinch of salt1/2 tsp. vanillaextract1/3 to 1/2 cup heavy creamAbout 2 1/2 cupscoarsely chopped pecans, lightly toasted in a350°F oven for 5 to 7 minutesln a small bowl,sprinkle the yeast over 1/4 cup of the water, stirin the 1 tsp. granulated sugar and let stand untilfoamy, about 5 minutes.In a large bowl, combinethe remaining 2 cups water, the 1/2 cup granulatedsugar and 4 cups of the flour. Using a stand mixerfitted with the whisk attachment or using a woodenspoon, beat until smooth, about 5 minutes. Add theyeast mixture and beat for about 2 minutes. Addthe salt, melted butter, eggs and the remaining 4cups flour, and beat until smooth and elastic, 6to 8 minutes. The dough will be sticky. Transferto a very large bowl and slip a large plastic bagover the top, tucking the open ends under the bowland leaving plenty of air space. Refrigerateovernight.The next day, make the glaze: In a smallsaucepan over medium heat, melt the 8 Tbs. butterand stir in 1 cup of the brown sugar, the cornsyrup and salt until the sugar dissolves, about 3minutes. Remove from the heat and stir in thevanilla. In a small bowl, stir together theremaining 1 1/4 cups brown sugar and enough creamto form a spreadable mixture. Generously grease 2or 3 rimmed baking sheets with solid vegetableshortening. Spread the butter-sugar mixture evenlyover the prepared pans, then scatter about 2 Tbs.of the pecans over the top.Divide the dough inhalf. On a well-floured work surface, roll out onehalf into a 12-by-15-inch rectangle. Generouslybrush the top with half of the melted butter.Spread on half of the sugar-cream mixture andsprinkle with half of the remaining pecans.Beginning with a long side, roll up the dough andpinch the seam securely closed. Cut into slices 1inch thick and arrange, cut sides down, on theprepared baking sheets. Repeat with the remainingdough. Lightly cover with dampened kitchen towelsand let rise until doubled in volume, 45 to 50minutes. Preheat an oven to 400°F.Bake for 10minutes, then reduce the temperature to 350°F andcontinue to bake, rotating the pans after 15minutes to insure even baking, until browned, 20to 25 minutes more. Immediately invert the pansonto wire racks. Let stand for 5 minutes to setthe caramel, then lift off the pans. Let cool forat least 15 minutes before serving. Makes 30 buns.Enjoy
- answered by ricnnl
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