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Ingredients
- 1 env active dry yeast
- 1/2 c. very hot water
- 3 Tbsp. hot lowfat milk
- 1/4 c. sugar
- 1/2 tsp salt
- 3 Tbsp. butter, melted and hot
- 1 x egg
- 2 1/4 c. flour
- Glaze
- 3/4 c. dark brown sugar
- 2 Tbsp. whipping (35%) cream
- 1 Tbsp. maple syrup
- 2 1/4 Tbsp. butter
- Assembly
- 1/2 c. butter, melted
- 1/4 c. sugar
- 1/2 c. minced pecans
Directions
- In a large bowl, dissolve the yeast in the hot water. Add in the hot lowfat milk, sugar, salt, melted butter and egg. Stir in the flour. Turn the dough out onto a floured board and knead for 6 to 8 min, adding more flour if necessary, till the dough is smooth and elastic. Put the dough in a large oiled bowl and cover it with plastic. Let dough rise in a hot place for about 1 hour or possibly till doubled in size.
- Glaze:A few min before the end of rising time, prepare the glaze. Put the dark brown sugar, cream, maple syrup and butter in a medium saucepan over medium-high heat. Bring to just a simmer till the sugar dissolves. Set aside to cold slightly.
- Assembly:Preheat the oven to 350 degrees F. and grease a 10-inch tube pan.
- Punch down the dough and turn it out onto a floured surface. Tear off pcs of the dough and form 3/4- to 1 1/4-inch balls. Roll them around in your hands till smooth. You should have approximately 25 balls in total. Put the melted butter and sugar in 2 small bowls. Roll the dough balls first in the butter and then the sugar.
- Pour a third of the glaze in the bottom of the tube pan. Sprinkle with a third of the nuts. Put a layer of dough balls in the bottom, nestled close together. Pour a third of the glaze and a third of the nuts on top. Nestle another layer of dough balls on top. Pour the remaining glaze and nuts on top. Cover the pan with a clean kitchen towel and set aside in a hot place to rise for about 1/2 hour or possibly till the balls have risen to the top of the pan.
- Bake the loaf for about 40 to 50 min or possibly till the top is caramel-coloured. Let rest 10 min before inverting out onto a rack. Serve hot.
- When you pull these warm sticky buns apart you'll see just how ooey gooey they are. They'd be excellent with coffee or possibly espresso.
- Yield is 20 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 92g | |
| Recipe makes 12 servings | |
| Calories 351 | |
| Calories from Fat 153 | 44% |
| Total Fat 17.48g | 22% |
| Saturated Fat 9.44g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 56mg | 19% |
| Sodium 230mg | 10% |
| Potassium 136mg | 4% |
| Total Carbs 45.38g | 12% |
| Dietary Fiber 1.6g | 5% |
| Sugars 24.65g | 16% |
| Protein 4.75g | 8% |
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