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Who needs money when you’ve gotta lotta dough?

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Quick sticky buns.

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Quick sticky buns. Photo Store

LAST month, we got a request from Mary Kate Martin, who was dreaming about the sticky buns that were sold at the Rehab Hospital on Sherbrook Street back in the 1960s. Thanks to Edna Mroz of Beausejour for her standout recipe for cinnamon walnut sticky buns.

And thanks to Linda Snider of Glenboro, who sent in a recipe that uses refrigerated biscuit dough, because we all need shortcuts now and then.

Thanksgiving is coming up, so please send in any seasonal requests. And I’d love to hear about family favourites for potato dishes. If you can help with a recipe request, have your own request, or a favourite recipe you’d like to share, send an email to recipeswap@freepress. mb.ca, fax it to 697-7412, or write to Recipe Swap, c/o Alison Gillmor, Winnipeg Free Press, 1355 Mountain Ave. Winnipeg, MB, R2X 3B6. Please include your first and last name, address and telephone number.

 

Quick Sticky Buns

1 x 283g (10 oz) package refrigerated biscuit dough

30 ml (2 tbsp) melted butter or margarine

125 ml (½ cup) packed light brown sugar

5 ml (1 tsp) cinnamon

60 ml (¼ cup) finely chopped pecans

30 ml (2 tbsp) dark corn syrup

 

Preheat oven to 230 C (450 F). Grease a 20 cm (8 inch) round cake pan. Cut each biscuit in half and form each piece into a ball. In a small bowl, place melted butter. In another small bowl, combine brown sugar, cinnamon and pecans. Dip each ball of dough into melted butter and then into sugar mixture and place in prepared pan. When all balls are done, mix any remaining butter and sugar and sprinkle over the dough. Drizzle corn syrup over all.

Bake for 10-12 minutes. Serve warm.

 

Tester’s notes: While packaged dough is never quite as good as homemade, these buns are easy and tasty. You do need to serve while warm: True to their name, these buns will stick to the pan as they cool. The packaged biscuit dough I found was actually 340 g (12 oz), but I used it all anyway, just making a bit more of the sugar mixture to compensate.

 

Cinnamon Walnut Sticky Buns

125 ml (½ cup) whole milk

125 ml (½ cup) water

60 ml (¼ cup) granulated sugar

60 ml (¼ cup) butter

5 ml (1 tsp) salt

2 eggs, beaten

1 package (8g or 2 ¼ tsp) Bakipan or Fermipan fast-rising instant yeast

940 ml to 1 l (3 ¾ to 4 cups) all-purpose flour

 

Syrup:

125 ml (½ cup) butter, melted

175 ml (¾ cup) lightly packed brown sugar

30 ml (2 tbsp) corn syrup

250 ml (1 cup) coarsely chopped walnuts

7 ml (1 ½ tsp) cinnamon

 

Filling:

30 ml (2 tbsp) butter, melted

175 ml (¾ cup) lightly packed brown sugar

7 ml (1 ½ tsp) cinnamon

175 ml (¾ cup) finely chopped walnuts

 

In small pot over medium-low heat, heat milk, water, sugar, butter and salt to lukewarm, stirring to dissolve sugar and melt butter. Remove from heat and make sure mixture is between 49-54 C (110-115 F). (Let cool slightly, if necessary.) Stir in eggs and yeast and mix well. Add 250 ml (1 cup) flour. Beat vigorously with an electric mixer or wooden spoon for 1 minute. Stir in remaining flour gradually, using just enough to make a soft dough. Turn out onto a lightly floured surface and knead until dough is smooth and elastic and no longer sticky, adding flour as necessary, for about 4 minutes.

Place dough in lightly greased bowl, covered with greased wax paper and tea towel, and let rise in a warm place (24-29 C, 75-85 F) until doubled in size, about 40 minutes. Make syrup by combining butter, brown sugar, corn syrup, walnuts and cinnamon in a small bowl, and spread evenly in a 33x22 cm (13x9 inches) baking pan.

Punch down dough and turn out onto a lightly floured surface. Roll out to a rectangle 46x35 cm (18x14 inches).

To fill, brush dough with melted butter, leaving a border. Combine brown sugar, cinnamon and walnuts and sprinkle evenly over dough. Starting at long side, roll up tightly, like a jelly roll. Seal lengthwise edge. Cut into 15 equal pieces. Place slices in pan, spacing evenly. Cover with a tea towel and let rise in warm place until doubled, about 40 minutes. Preheat oven to 190 C (375 F) and bake for 20-30 minutes, or until golden. Leave in pan 4 minutes and then invert onto serving plate. Excellent for freezing.

Makes 15 buns.

 

Tester’s notes:

These are the most successful cinnamon buns I’ve ever pulled off, not just because there is lots of caramelly good stuff but also because the dough is very light and tender. Be sure to invert the pan after four minutes: I was distracted by something, left it too long, and the buns were tricky to get out.

Republished from the Winnipeg Free Press print edition September 11, 2013 C5

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