2019-07-01_Taste_of_the_South_Special_Issues

TASTE OF THE SOUTH 40

PECAN-BOURBON STICKY BUNS

MAKES 10

A hint of bourbon in the ooey, gooey pecan

topping makes this classic even better.

STICKY BUN DOUGH

1 cup warm water (105° to 110°)

4 tablespoons sugar, divided

1 (0.25-ounce) package

active dry yeast

½ cup canola oil

1 large egg, lightly beaten

2 teaspoons vanilla extract

2 cups all-purpose flour

2 cups bread flour

1½ teaspoons kosher salt

1. For dough: In a large bowl, stir together 1 cup
   warm water, 2 tablespoons sugar, and yeast. Let
   stand until mixture is foamy, about 5 minutes.
   Add oil, egg, and vanilla, stirring to combine.


2. In a medium bowl, whisk together flours, salt,
   and remaining 2 tablespoons sugar. With mixer
   on low speed, gradually add flour mixture to yeast
   mixture, beating until combined.


3. Turn out dough onto a lightly floured surface, and
   knead for 5 minutes. Spray a large bowl with cooking
   spray. Place dough in bowl, turning to grease top.
   Cover and let rise in a warm draft-free place (75°),
   until doubled in size, about 1½ hours.


4. Punch down dough; cover and let stand for
   15 minutes before using.


5. Spray a 10-inch round cake pan with cooking spray.
   6. For topping: In a small bowl, whisk together
   brown sugar, butter, honey, corn syrup, and bourbon
   until smooth. Pour into prepared pan; sprinkle
   with pecan pieces. (Do not stir.)
   7. For filling: In a small bowl, stir together sugar,
   cinnamon, salt, and butter until smooth.
   8. Turn out dough onto a lightly floured surface, and
   roll into an 18x12-inch rectangle. Spread cinnamon-
   sugar mixture onto dough, leaving a 1-inch border.
   Sprinkle with chopped pecans. Starting at one long
   side, roll up dough, jelly roll style; pinch seam to
   seal. Cut into 10 (1¾-inch-thick) slices. Place buns,
   cut side down, in prepared pan. Cover and let rise in
   a warm, draft-free place (75°) until doubled in size,
   about 1 hour.
   9. Preheat oven to 350°.
   10. Bake until golden brown, about 35 minutes.
   Let cool for 5 minutes. Invert onto serving plate;
   serve warm.

TOPPING

¾ cup firmly packed

light brown sugar

6 tablespoons unsalted

butter, softened

3 tablespoons honey

3 tablespoons dark

corn syrup

3 tablespoons bourbon

1½ cups pecan pieces

FILLING

2 tablespoons sugar

1 teaspoon ground

cinnamon

¼ teaspoon kosher salt

4 tablespoons unsalted

butter, softened

½ cup finely chopped

pecans