Subj : 2/21 Sticky Buns Day - 4a
To   : All
From : Dave Drum
Date : Sat Feb 19 2022 16:34:42

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Whole Wheat Cinnamon Sticky Buns - Part 1
 Categories: Breads, Fruits, Snacks, Potatoes
      Yield: 18 Servings
 
MMMMM--------------------------FILLING-------------------------------
    1/4 c  Unsalted butter
      1 c  Amber agave nectar
      2 tb Ground cinnamon
      3 tb Sprouted whole wheat flour
           - or whole wheat pastry
           - flour
      1 c  Walnuts; toasted light, fine
           - ground
    3/4 c  Raisins
           +=SOAKED IN=+
      1 c  Boiling water for 10 min;
           - drained well

MMMMM---------------------------DOUGH--------------------------------
      1 lg Baking potato; peeled
      1 tb Active dry yeast
    1/2 c  Warm water
    1/4 c  + 2 tb light agave nectar
    1/2 c  Milk
      3 tb Unsalted butter; melted
      1 ts Salt
      5 c  Sprouted whole wheat flour
           - or whole wheat pastry
           - flour
           Extra melted butter; for
           - brushing

MMMMM---------------------------GLAZE--------------------------------
      2 tb Unsalted butter or
           - nonhydrogenated butter
           - substitute, at room temp
  2 1/2 tb Unsweetened apple juice
    1/2 c  Nonfat dry milk
    1/2 c  Light agave nectar
    1/2 ts Vanilla extract
    1/8 ts Almond extract
 
  To make the filling, in a large bowl, using an electric
  mixer, cream the butter with the agave nectar until
  smooth, about 2 minutes. Add the cinnamon and flour and
  mix well. Stir in the walnuts and raisins. Refrigerate to
  firm the mixture for a minimum of 2 hours.
  
  Begin the dough by cooking the potato in boiling water for
  25 to 30 minutes, until soft. Drain, reserving 3/4 cup of
  the starchy water. Mash the potato and reserved water
  until smooth. Set aside and cool to room temperature.
  
  Place the yeast, warm water, and 2 tablespoons of the
  agave nectar in a food processor. Pulse a few times to
  dissolve the yeast. Let this mixture sit about 10 minutes,
  or until foamy. Add the cooled mashed potato, milk, the
  remaining 1/4 cup agave nectar, the melted butter, and
  salt. Pulse several times to mix. Add the flour a little
  at a time, pulsing to blend until a soft dough forms.
  Transfer the dough to a lightly floured surface. Gently
  knead by hand for approximately 1 minute, or until smooth
  and elastic. Place the kneaded dough into a lightly oiled
  bowl. Let rest for 20 minutes. Punch down the dough and
  turn in the bowl to coat with oil. Cover the bowl with
  plastic wrap and place in a draft-free area to rise. Let
  the dough rise until doubled in bulk, about 1 hour.
  
  CONTINUED IN PART TWO
  
  by Ania Catalano; Baking with Agave Nectar
  
  Epicurious | November 2011
  
  Yield: Makes 1 1/2 dozen
  
  MM Format by Dave Drum - 07 January 2012
  
  Uncle Dirty Dave's Archives
 
MMMMM

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