Easy Sticky Buns

I like to play with yeast.  It’s magical and it tests my patience.  Patience is something that doesn’t come all that easy to me at times.   So yeast has its specific place within my biorythmic cycles.

But I digress into the depths of psychobabble and pseudoscience.  Stick with me here.

Somtimes you need quick and easy without much compromise or challenge to patience.  These sticky buns are just the thing.  Start with frozen puff pastry (a.k.a. good of the gods).  Remember to thaw the pastry or you’ll get all twisted.  You’re going to need some a lot of butter to go with the brown sugar, toasted pecans, and raisins.  How can all that stuff be bad?

Answer:  it can’t be and that these are so easy – well, it’s like extra credit.

Easy Sticky Buns

Recipe:  Ina Garten

Yield:  12 pastries

12 tablespoons unsalted butter, at room temperature

1/3 cup light brown sugar, lightly packed

½ cup pecans, chopped in very large pieces

1 package (17.3 ounces/2 sheets) frozen puff pastry, defrosted

For the filling:

tablespoons unsalted butter, melted and cooled

2/3 cup light brown sugar, lightly packed

3 teaspoons ground cinnamon

1 cup raisins

Light Brown Sugar

Light Brown Sugar (1 Gallon) Made With Cane Molasses

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Preheat the oven to 400°.  Place a 12-cup standard muffin tin on a sheet pan lined with parchment paper.

In the bowl of an electric mixer, fitted with the paddle attachment, combine the 12 tablespoons butter and 1/3 cup brown sugar.  Place 1 rounded tablespoon of the mixture in each of the 12 muffin cups.  Distribute the pecans evenly among the 12 muffin cups on top of the butter and sugar mixture.

Lightly flour a wooden board or stone surface.  Unfold one sheet of puff pastry with the folds going left to right.  Brush the whole sheet with half of the melted butter.  Leaving a 1-inch border on the puff pastry, sprinkle each sheet with 1/3 cup of the brown sugar, 1 ½ teaspoons of the cinnamon, and ½ cup of the raisins.  Starting with the end nearest you, roll the pastry up snugly like a jelly roll around the filling, finishing the roll with the seam side down.

Trim the ends of the roll about ½ inch and discard.  Slice the roll in 6 equal pieces, about 1 ½ inches wide.  Place each piece, spiral side up, in 6 of the muffin cups.  Repeat with the second sheet of puff pastry to make 12 sticky buns

Bake for 30 minutes, or until the sticky buns are golden to dark brown on top and firm to the touch.  Allow to cool for 5 minutes only, invert the buns onto the parchment paper.  Ease the filling and pecans out onto the buns with a spoon.  Cool completely.

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