Tuesday, December 30, 2008
Christmas Morning's Sticky Buns
Nick, Finn, and I are on the ferry right now heading to the Vineyard for the rest of the week - a great time to take advantage of the free Wi-Fi and post this Sticky Bun recipe I made on Christmas Morning.
Okay so this is not, in any way, even close, to a healthy recipe but I made these very quickly while waiting for everyone to wake up and they definitely ooze the sugary goodness of a holiday morning of presents, coffee, and treats. And, just for the record, we ate these with pink grapefruit halves so maybe that side of fruit counts for something?
The beauty of this is that A) You use frozen puff pastry and B) By making the buns in the muffin tins you avoid layering on all this sticky sugary topping because you flip the cooked buns out of the tin - having all the gooey topping already done and baked in. Wicked smart.
1 1/2 sticks unsalted butter at room temperature
1/3 cup light brown sugar
1/2 cup pecans, chopped
1 package (17.3 oz, 2 sheets) frozen puff pastry, defrosted
2 tablespoons unsalted butter, melted and cooled
2/3 cup light brown sugar
3 teaspoons cinnamon
1 cup raisins
Preheat oven to 400 and put a 12 cup muffin tin on a sheet pan (cookie sheet)
In a mixer fitted with the paddle attachment, combine the 1 1/2 sticks butter and 1/3 cup sugar - cream together. Scoop 1 tablespoon of the mixture into each of the 12 tins. Then sprinkle the chopped pecans on top of the butter/sugar.
Roll out one of the pastry sheets and go over it a few times with a rolling pin. Brush the pastry with the melted butter then sprinkle on half of the reserved 2/3 cup sugar, cinnamon, and raisins. Roll the sheet up and cut it into 6 spirals. Then just repeat with the second sheet. Lay the 12 spirals into the muffin tin, on top of all the butter/sugar pecans.
Bake for 30 minutes then let cool for a few minutes and scoop each bun out.