Subj : 2/21 Sticky Buns Day - 3
To   : All
From : Dave Drum
Date : Sat Feb 19 2022 16:34:32

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sage & Coconut Caramel Sticky Buns
 Categories: Breads, Dairy, Nuts, Booze, Beer
      Yield: 8 Servings
 
MMMMM-------------------COFFEE-COCONUT CARAMEL------------------------
  2 1/2 c  Coconut milk
  2 1/4 c  Light ale
      2 c  Packed light brown sugar
      1 c  Brewed coffee
  1 1/2 tb Barley malt syrup
  1 1/2    Vanilla beans; split
           - lengthwise, seeds scraped
      1 c  Heavy cream
      1 tb Kosher salt
      3    Sprigs sage

MMMMM----------------------------BUNS---------------------------------
    1/4 c  Whole milk, warmed to
           105°    F/40°C
      1 tb Active dry yeast
     10 tb Unsalted butter; softened
           +=PLUS=+
      4 tb Melted butter
      3 lg Eggs
           +=PLUS=+
      2 lg Egg yolks
  3 1/4 c  Cups all-purpose flour
    1/2 c  Sugar
      3 tb Vital wheat gluten
  2 1/2 ts Kosher salt
    2/3 c  Light brown sugar
      3 tb Whiskey
      1 ts Ground cinnamon
    1/2 ts Ground ginger
    1/4 ts Freshly grated nutmeg
    1/2    Vanilla bean; split
           - lengthwise, seeds scraped
           Fine grated zest of 1
           - orange
      2 c  Pecans; toasted, chopped
 
  MAKE THE CARAMEL: In a large saucepan, combine the coconut
  milk with the ale, brown sugar, coffee, malt syrup, and
  vanilla bean and seeds, and bring to a boil over
  medium-high heat. Cook, stirring occasionally, until the
  mixture reduces to a dark caramel, about 45 minutes.
  Remove the pan from the heat, whisk in the cream, salt,
  and sage, and let cool. Remove the sage sprigs from the
  caramel, rinse in water, and reserve the leaves; discard
  the stems and vanilla beans.
  
  MAKE THE DOUGH: In the bowl of a stand mixer fitted with a
  dough hook, stir the milk with the yeast and let stand
  until foamy, about 10 minutes. Stir in the melted butter
  and eggs. Then add the flour, sugar, wheat gluten, and 1
  1/2 tsp. salt and mix on low speed until the dough comes
  together. Increase the speed to medium and knead the dough
  until smooth and elastic, about 8 minutes. Remove the bowl
  from the mixer, cover with plastic wrap, and let stand
  until doubled in size, about 2 hours.
  
  MEANWHILE, MAKE THE FILLING: In a large bowl, combine the
  brown sugar with the softened butter, whiskey, 1 tsp.
  salt, cinnamon, ginger, nutmeg, vanilla seeds, and orange
  zest and beat with a wooden spoon until well combined,
  fluffy, and smooth.
  
  Uncover the dough, scrape it onto a floured work surface,
  and, using a rolling pin, flatten into a 14" square.
  Spread the filling evenly over the dough, leaving a 1/2"
  border along the side farthest from you. Sprinkle the
  filling with the pecans and, starting with the side of the
  dough closest to you, roll up the square into a tight log.
  Trim the ends and cut the log into 8 large rolls. Pour 2
  cups of the caramel in the bottom of a 9" by 13" baking
  pan or 12" cake pan and arrange the rolls on top of the
  caramel, spaced evenly apart. Cover with plastic wrap and
  refrigerate at least 8 hours or overnight.
  
  Heat the oven to 350°.
  
  Uncover the rolls and let stand for 30 minutes to come to
  room temperature. Scatter the reserved sage leaves over
  the rolls and bake until the rolls are golden brown on
  top, 40 to 45 minutes. Transfer the pan to a rack, let
  cool for 5 minutes, and serve the rolls warm with their
  caramel spooned over top.
  
  Serves 8 people
  
  By Zoe Taylor
  
  FROM: http://www.saveur.com
  
  MM Format by Dave Drum - 12 December 2016
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "If the world were perfect, it wouldn't be." -- Yogi Berra
--- MultiMail/Win
 * Origin: Outpost BBS * Johnson City, TN (1:18/200)

.