AMISH STICKY BUNS ( Caramel Pecan Rolls)
19.6 هزار بار بازدید -
3 سال پیش
-
Sticky buns are as iconic
Sticky buns are as iconic to PA Dutch/Amish country as shoofly pie! Basically upside down cinnamon rolls, they can have nuts, or be plain, in the gooey caramel/nut topping. I like using pecans or walnuts, personally, the best. These can be frozen. I also don't overbake them, as we like ours nice and doughy.
AMISH STICKY BUNS
DOUGH:
3 1/2 C warm water
1 1/2 cakes yeast or packets active dry yeast or 1 1/2 tbs bulk yeast dissolved in a 1/2 C warm water
4 tbs melted crisco (not hot)
1 3/4 C sugar
1 1/2 Tablespoons of salt
Roughly 5-7 C flour (roughly 5#), enough to stiffen the dough to work with
Roughly 2 C brown sugar
1 stick soft butter
2 tbs cinnamon
1. Dissolve yeast in 1/2 C warm water fully. Make sure you have fresh yeast. Old yeast won't rise well.
2. In mixer, add the rest of the warm water, yeast water, melted crisco and sugar and mix well.
3. Start slowly adding flour and mixing in. I use a dough hook on my mixer to get the dough kneaded and smooth. Otherwise, I knead by hand about 50 times.
4.Place dough in a large greased bowl with a towel over the top in warm place to rise, double original size. Will take a couple of hours.
5, After dough has risen, divide and roll out in rectangular shape about 1/4 inch thick. Brush with soft butter, spread fine layer of brown sugar and then sprinkle with desired amount of cinnamon.
6. Roll long ways like a jelly roll. Cut in 1-2 in wide slices. Set aside.
SYRUP/TOPPING
2 1/2 C brown sugar
5 tbs light corn syrup
1 1/4 C butter
3 C chopped nuts (if using nuts)
Heat slowly in nonstick pan over medium heat until all is melted, stirring constantly. This is the caramel and will be very hot and sticky.
Have pans ready, add crushed nuts thinly on bottom, then add enough syrup to just cover the bottoms.
Place rolls on the mixture. .
Let rise in a warm place until doubled, about 45 minutes.
Bake at 350F in preheated over roughly 30 minutes for doughy rolls, 40 or so for more done ones. (They tend to be dryer.)
When removed from the oven, wait about 3 minutes, then turn over and out onto wax or parchment paper. Any extra syrup and nuts, spoon back over the top before it fully cools and sets. Enjoy.
*********************************************************************
On Facebook--https://www.facebook.com/Pennsylvania...
On Instagram--https://www.instagram.com/helgaspenns...
My Blog--http://www.pennsylvaniacooking.blogsp...
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MAILING ADDRESS:
Helga's Pennsylvania Cooking
P.O. Box 12
5 E Roosevelt Ave
Elysburg, PA 17824
*************************************************************
Disclaimer: BE ADVISED: Any public comment left on Helga's Pennsylvania Cooking may get a video response from me rather than a written response. IF YOU ARE NOT COMFORTABLE WITH THIS DO NOT COMMENT! I am not responsible for any damage or illness anyone does to equipment or themselves from the information contained in the video. If you follow the video and you do not use proper ingredients or cooking methods and hygiene and get sick, it is your fault and not that of Helga's Pennsylvania Cooking! This information is given with the understanding that if you use this information you do so with no liability to Helga's Pennsylvania Cooking or this channel. These videos are for entertainment purposes only! Due to factors beyond the control of Helga's Pennsylvania Cooking, it cannot guarantee against unauthorized modifications of this information, or improper use of this information. Helga's Pennsylvania Cooking assumes no liability for property damage or injury/illness incurred as a result of any of the information contained in this video. Helga's Pennsylvania Cooking recommends safe practices when working with appliances, utensils, and safe cooking practices, or any other tools or equipment seen or implied in this video. Due to factors beyond the control of Helga's Pennsylvania Cooking, no information contained in this video shall create any express or implied warranty or guarantee of any particular result. Any injury/illness, damage or loss that may result from improper use of these tools, equipment, or the information contained in this video is the sole responsibility of the user and not Helga's Pennsylvania Cooking.
AMISH STICKY BUNS
DOUGH:
3 1/2 C warm water
1 1/2 cakes yeast or packets active dry yeast or 1 1/2 tbs bulk yeast dissolved in a 1/2 C warm water
4 tbs melted crisco (not hot)
1 3/4 C sugar
1 1/2 Tablespoons of salt
Roughly 5-7 C flour (roughly 5#), enough to stiffen the dough to work with
Roughly 2 C brown sugar
1 stick soft butter
2 tbs cinnamon
1. Dissolve yeast in 1/2 C warm water fully. Make sure you have fresh yeast. Old yeast won't rise well.
2. In mixer, add the rest of the warm water, yeast water, melted crisco and sugar and mix well.
3. Start slowly adding flour and mixing in. I use a dough hook on my mixer to get the dough kneaded and smooth. Otherwise, I knead by hand about 50 times.
4.Place dough in a large greased bowl with a towel over the top in warm place to rise, double original size. Will take a couple of hours.
5, After dough has risen, divide and roll out in rectangular shape about 1/4 inch thick. Brush with soft butter, spread fine layer of brown sugar and then sprinkle with desired amount of cinnamon.
6. Roll long ways like a jelly roll. Cut in 1-2 in wide slices. Set aside.
SYRUP/TOPPING
2 1/2 C brown sugar
5 tbs light corn syrup
1 1/4 C butter
3 C chopped nuts (if using nuts)
Heat slowly in nonstick pan over medium heat until all is melted, stirring constantly. This is the caramel and will be very hot and sticky.
Have pans ready, add crushed nuts thinly on bottom, then add enough syrup to just cover the bottoms.
Place rolls on the mixture. .
Let rise in a warm place until doubled, about 45 minutes.
Bake at 350F in preheated over roughly 30 minutes for doughy rolls, 40 or so for more done ones. (They tend to be dryer.)
When removed from the oven, wait about 3 minutes, then turn over and out onto wax or parchment paper. Any extra syrup and nuts, spoon back over the top before it fully cools and sets. Enjoy.
*********************************************************************
On Facebook--https://www.facebook.com/Pennsylvania...
On Instagram--https://www.instagram.com/helgaspenns...
My Blog--http://www.pennsylvaniacooking.blogsp...
Pinterest---Pinterest:
*******************************************************************
MAILING ADDRESS:
Helga's Pennsylvania Cooking
P.O. Box 12
5 E Roosevelt Ave
Elysburg, PA 17824
*************************************************************
Disclaimer: BE ADVISED: Any public comment left on Helga's Pennsylvania Cooking may get a video response from me rather than a written response. IF YOU ARE NOT COMFORTABLE WITH THIS DO NOT COMMENT! I am not responsible for any damage or illness anyone does to equipment or themselves from the information contained in the video. If you follow the video and you do not use proper ingredients or cooking methods and hygiene and get sick, it is your fault and not that of Helga's Pennsylvania Cooking! This information is given with the understanding that if you use this information you do so with no liability to Helga's Pennsylvania Cooking or this channel. These videos are for entertainment purposes only! Due to factors beyond the control of Helga's Pennsylvania Cooking, it cannot guarantee against unauthorized modifications of this information, or improper use of this information. Helga's Pennsylvania Cooking assumes no liability for property damage or injury/illness incurred as a result of any of the information contained in this video. Helga's Pennsylvania Cooking recommends safe practices when working with appliances, utensils, and safe cooking practices, or any other tools or equipment seen or implied in this video. Due to factors beyond the control of Helga's Pennsylvania Cooking, no information contained in this video shall create any express or implied warranty or guarantee of any particular result. Any injury/illness, damage or loss that may result from improper use of these tools, equipment, or the information contained in this video is the sole responsibility of the user and not Helga's Pennsylvania Cooking.
3 سال پیش
در تاریخ 1400/01/27 منتشر شده
است.
19,698
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