STICKY FINGERS COOKING RECIPES

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STICKY BUNS RECIPE | REE DRUMMOND | FOOD NETWORK



Sticky Buns Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories     dessert

Total Time 2 hours 45 minutes

Cook Time 30 minutes

Yield 16 buns

Number Of Ingredients 18

2 cups whole milk
1/2 cup vegetable oil
1/2 cup granulated sugar
1 package active dry yeast (2 1/4 teaspoons)
4 1/2 cups all-purpose flour, plus more for dusting
1 1/2 teaspoons kosher salt
Heaping 1/2 teaspoon baking powder
Scant 1/2 teaspoon baking soda
1 stick (1/2 cup) salted butter, melted, plus more as needed
1 cup granulated sugar, plus more as needed   
2 tablespoons ground cinnamon
1 1/2 cups packed light brown sugar
2 sticks (1 cup) salted butter, softened, plus more for the skillet
2 tablespoons honey
Pinch of kosher salt
1 tablespoon whiskey, such as Jack Daniels
1 teaspoon vanilla extract
2 cups pecan pieces  

Steps:

  • For the dough: Heat the milk, oil and granulated sugar in a medium saucepan over medium heat to just below a boil. Set aside and let cool to warm.
  • Sprinkle the yeast on top and let it sit on the milk mixture for 1 minute. Add 4 cups of the flour. Stir until just combined, then cover with a clean kitchen towel and set aside in a relatively warm place for 1 hour.
  • After 1 hour, remove the towel and add the salt, baking powder, baking soda and remaining 1/2 cup flour. Stir thoroughly to combine. Use the dough right away or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (The dough is easier to work with if it's been chilled for at least an hour or so beforehand.)
  • To assemble the rolls: On a floured baking surface, roll the dough into a large rectangle, about 30 inches by 10 inches. The dough should be very thin.
  • Preheat the oven to 325 degrees F.
  • For the filling: Pour the melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Sprinkle over the granulated sugar and cinnamon. Don't be afraid to drizzle on more butter or more sugar! Gooey is the goal.
  • Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don't worry if the filling oozes as you work; that just means the rolls are going to be divine. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. You'll wind up with one long buttery, cinnamony, sugary, gooey log. Slip a cutting board underneath the log and, with a sharp knife, make 16 equal slices.
  • For the smear and base: Cream together the brown sugar, butter, honey and salt until lightened, then slowly add the whiskey and vanilla while mixing.
  • Butter a 12-inch cast-iron skillet, layer the bottom with the pecan pieces and then scoop 5 large scoops of the smear on top. Heat in the oven until the smear is slightly foamy and bubbling, 10 to 15 minutes.
  • Remove the skillet from the oven and place the sliced rolls on top of the melted smear (it's fine to put them on the hot smear). Allow the rolls to rise for 20 minutes.
  • Return the skillet to the oven and bake until the rolls are golden brown and the smear is brown and sticky, 20 to 30 minutes. Take another 12-inch skillet and place it on top of the hot skillet. Flip over quickly and carefully. All of the caramelly, boozy goodness will be on top.

GâTEAU BASQUE RECIPE - NYT COOKING



Gâteau Basque Recipe - NYT Cooking image

Bixente Marichular, founder of the Musée du Gâteau Basque in Sare, France, says the pastry is part of Basque patrimony: Every family has a recipe, and every family thinks theirs is the best. This version, made with ingredients from an American supermarket, follows the tradition of sandwiching two rounds of rolled-out dough with jam. In the Pays Basque, where the filling is sometimes pastry cream, the jam is usually local black cherry. Once baked, the texture of the “cake” — never mind that it’s about as much cake as Boston cream pie is pie — is a mix of crumbly, tender and chewy. Since gâteau Basque is a casual treat, eating it with your fingers is allowed.

Provided by Dorie Greenspan

Total Time 1 hours 30 minutes

Yield 8 servings

Number Of Ingredients 10

2 cups/256 grams all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon fine sea salt
1/2 cup plus 2 tablespoons/142 grams unsalted butter (1 1/4 sticks), at room temperature, plus more for greasing the pan
1/4 cup/55 grams light brown sugar
1/4 cup/50 grams granulated sugar
1 large egg, at room temperature
1/2 teaspoon pure vanilla extract
3/4 to 1 cup/180 to 240 grams thick cherry jam
1 egg, beaten with a splash of cold water, for glazing

Steps:

  • In a medium bowl, whisk together the flour, baking powder and salt.
  • Working with a mixer (use a paddle attachment if you have one), beat together the butter and both sugars on medium speed until smooth, about 3 minutes. Add the egg, and beat for another 2 minutes, scraping the bowl as needed. Beat in the vanilla; the mixture should be smooth. Add the flour mixture all at once, then pulse the mixer to begin incorporating it. Mix on low until blended.
  • Turn the dough out onto a work surface, gather into a ball, then divide in half.
  • Shape each piece into a disk — the dough will be sticky — and put each between sheets of parchment paper. Using a rolling pin, roll each piece into a round just a smidge wider than 8 inches. Keeping the dough sandwiched between the parchment, refrigerate for at least 3 hours (or for up to 3 days).
  • When you’re ready to bake, center a rack in the oven, and heat to 350 degrees. Generously butter an 8-inch-by-2-inch round cake pan. Remove the dough from the fridge, and leave on the counter until pliable, about 10 minutes. Peel away the paper.
  • Fit one round into the pan; if it breaks, just press the pieces together. Either fold the extra dough over and onto the base or trim it; don’t fuss about precision here. Spread about 3/4 cup of the jam over the base, leaving a 1-inch border bare and adding more jam, if needed.
  • Top with the second piece of dough, lightly pressing down around the edges and, if you can, tucking the dough under a bit. Again, it doesn’t have to be perfect; the dough is soft, and as if by magic, the layers fuse in the oven.
  • Brush the top with the egg wash, and use the tines of a fork to etch a crosshatch pattern.
  • Bake the cake for 40 to 45 minutes, or until the top is golden brown. Transfer to a rack, and let rest for 5 minutes, then carefully run a table knife around the edge of the cake. Unmold onto the rack, and then quickly and carefully turn the cake over onto another rack, crosshatch side up, so that it can cool to room temperature. Wrapped well, the cake will keep for 2 days at room temperature.

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