3.29.2011

Tuesday Treats: Sticky Buns for Japan

Every summer we spend a week with my family at my family's cabin in the mountains in Maine (that my dad and brother built with their own four hands, amazing). We call it Camp Maine week. We all love Camp Maine; the dogs even know the "going to Camp Maine" song. When we're there each couple takes turns cooking dinner and most mornings we'll whip up something totally Camp Maine like blueberry pancakes or muffins made with blueberries we picked the day before. For the past few years I've also made these sticky buns, which are oh so gooey, oh so sticky and just about the best thing ever.
The resulting sugar high is also particularly useful if you need fuel for a day that includes a 14 mile hike over a mountain followed by a kayak around the pond and maybe a swim in the frigid lake. Or, if you just want to hang out on the hammock all day.

This recipe makes a generous number of buns, depending on how you roll and slice. Not to worry, they freeze really well. S reports that they're delicious when the foil-wrapped packets are re-heated for just a few minutes in the totally ghetto oven on his plane. And we made sure each member of his crew got a foil-wrapped, double serving to eat for breakfast on the second day of a recent aid mission to Japan. Sticky buns, donations and aid missions are how we're helping Japan; you can help too.

Sticky Buns for Japan

for the buns
1 c. plus 2 T. milk, warmed to 110 degrees
2 packets active dry yeast
6 c. flour
1/3 c. sugar
2 t. salt
1 t. nutmeg
1/4 c. butter, melted and cooled slightly
4 eggs

for the filling
2/3 c. sour cream
1 1/2 c. light brown sugar
cinnamon
1 c. nut, finely chopped
1 c. raisins, optional

for the topping
2 c. light corn syrup
2 c. light brown sugar
1 c. nuts, chopped in larger pieces

1. In a small bowl, dissolve yeast in the warm milk, set aside until bubbly

2. In a stand mixer fitted with the dough hook attachment, combine flour, sugar, salt and nutmeg. Add eggs, melted butter and yeast mixture. Mix until combined and then continue to knead on medium for 5-7 minutes until elastic

3. Transfer dough to a well-greased bowl and place in a warm spot to rise. When doubled in bulk, approximately one hour, punch down and let rest for five minutes

4. Prepare two 9x13 pans by coating generously with non-stick spray. Evenly spread 1 c. of corn syrup, 1 c. of brown sugar and 1/2 c. of the coarser chopped nuts into each pan

5. On a well-floured surface, roll dough into a large rectangle about 1/4" thick. It should be a pronounced rectangle with the shorter side measuring about 15" and the long side much longer

6. Spread dough with sour cream, 1 1/2 c. light brown sugar, finely chopped nuts and raisins. Sprinkle generously with cinnamon

7. Beginning with the longer edge, roll the dough tightly into a log

8. Using a serrated bread knife cut the log at one inch increments and arrange the pieces evenly, cut-side down, in the prepared pans

9. Cover tightly with plastic wrap and refrigerate overnight

10. In the morning, preheat oven to 375 degrees. Remove plastic wrap and bake rolls for 30-40 minutes until golden
11. Remove pans from oven and while they are still piping hot, flip the rolls onto a cookie sheet that has been sprayed with non-stick spray. It works best to place the cookie sheet on top of the 9x13 pan, hold the two together tightly with pot holders or dish towels and flip both pans together

12. Enjoy the gooey, extra special treat
Speaking of special treats, don't forget to tell us how you make an ordinary night special for a chance to win a $100 gift card!

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3 comments:

  1. My nephew is in the Air Nat'l Guard - he flies the C-5 and LOVES it. He was just activated and will be flying stuff into Japan also.

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  2. The sticky buns look delicious. Good luck to your husband and crew flying aid into Japan. What does he fly? My husband is a pilot in the Air Force.

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  3. Elizabeth - S flies the C-130 for the Navy our of Andrews AFB right now. Where is your husband stationed?

    Kathy maybe your nephew and S will cross paths and not even know it! Japan certainly needs all the help they can get right now and I'm glad we're able to give it to them.

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