Sunday, September 30, 2012

Everyday Food; A reason to make brunch...

(Source)
This recipe for Walnut-Chocolate Sticky Buns is a perfect reason to invite a few friends over for a late morning meal.  I love this small recipe magazine from the Martha Stewart publishing company.  It fits easily in my bag so I can take it to the store with me and each edition has a wide variety of recipes.

While writing this post though I could not locate the recipe on their website-frustrating-as I wanted to use the photo from the mag.  It also has a side note that says I can find a video for this recipe using my iPad-I couldn't find that either.  Once I make them I'll share my own photo.  For now, enjoy...

Walnut-Chocolate Sticky Buns
Makes 9
(I'm going to make a double batch, of course)

2/3 cup heavy cream, divided
1 1/3 plus 2 T. packed light-brown sugar, divided
1 packet (1/4 oz) active dry yeast
2 1/4 cups unbleached (spooned and leveled), divided,
plus more for work surface
1 stick unsalted butter, room temperature, divided, plus m ore for bowl and pan
fine salt
1 large egg
1/2 cup roughly chopped walnuts (I think pecans would be great also)
1/2 cup semisweet chocolate chips

1. Heat 1/3 cup each cream and water and 2 T. sugar until liquid registers 110* - 115*.  Add yeast.  Let sit until foamy (my favorite part), 10 minutes.  Transfer to a large bowl and add 1 cup flour.  Using mixer, beat on medium to smooth.  Melt 2 T. butter; add to bowl, along with 1 tsp salt and egg, and beat until combined.  Beat in remaining 1 1/4 cups flour until combined.  Transfer to a buttered bowl; cover with plastic top. Let sit in a warm place until doubled, 1 hour.

2. Preheat oven to 350*.  Butter a 9-inch round baking pan (2 inches deep).   In a pot, bring 3 T. butter, 2/3 cup sugar, 1 T. water, and 1/2 tsp salt to a simmer over medium.  Cook until sugar is dissolved; whisk in remaining 1/3 cup cream.  Pour into pan.

3. On a floured surface, stretch or roll dough into a 12 x 18-inch rectangle.  Spread remaining 3 T. butter on dough, leaving a 1-in border on long sides.  Sprinkle with remaining 2/3 cup sugar, nuts, chocolate chips, and  1/4 tsp salt.  Starting with one long side, roll dough into a log.  Cut crosswise into 9 pieces.  Arrange over sauce.  Bake until sauce is bubbling and rolls are golden, 30-35 minutes.  Let cool 5 minutes.  Run a knife around edge before inverting onto a platter.  Serve warm.

Is your mouth watering?  Mine is.

Weekend Cooking is a delicious meme hosted by Candace at Beth Fish Reads.  Click on her link to find many interesting food-related posts.

6 comments:

  1. After my positive experience with yeast and cinnamon rolls, I feel more confident. This recipe looks delicious and worth a try.

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  2. Oh man I have such a weakness for sticky buns. I'll have to wait a few weeks before I bake again.

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  3. SOLD! When I am coming over for brunch?

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  4. Hey mom, its me groovy girl nice recipe i would like to try it

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  5. Oh my goodness... this looks amazing! I think I need to go on a pre-roll diet :D

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