Apple Butter Sticky Buns With Pecans And Currants Recipes

APPLE BUTTER STICKY BUNS WITH PECANS AND CURRANTS

Steps:

• Lightly grease a large bowl and set it aside. In a small bowl, mix together the milk, 1 teaspoon of the sugar, and the yeast, and set aside until foamy, about 5 minutes.
• In the bowl of a stand mixer fitted with the dough hook, combine flour, salt and remaining 3 tablespoons of sugar. Add the milk mixture and egg, and mix the dough on low until almost combined, about 3 minutes. (You may need to help it along with a spatula at first.) Add the 6 tablespoons of butter all at once, and continue to knead until the dough is smooth and elastic, another 3 to 4 minutes. If the dough is very sticky, add up to 1 tablespoon more flour. It should still be very moist but the bottom of the bowl should be mostly clean. Transfer dough to the prepared bowl and cover with plastic wrap. Let it stand until it has doubled in size, about 1 hour.
• Meanwhile, prepare the topping: Butter a 9-by-2-inch round cake pan. In a small saucepan, combine the butter, brown sugar, maple syrup and salt. Cook over medium heat, stirring occasionally, until the mixture reaches a full boil and looks foamy with large bubbles. Pour the caramel into the prepared cake pan. Sprinkle with the pecans and currants.
• Make the filling: In a small bowl, combine the dark brown sugar and cinnamon.
• When the dough has doubled, tip it out onto a very lightly floured surface. Knead it once or twice to expel the air, and then roll it with a lightly floured rolling pin into a 10-inch square. Spread the apple butter evenly over the surface and sprinkle with the sugar-cinnamon mixture. Tightly roll the dough, and pinch the top seam closed. With a serrated knife or using a piece of floss, cut the roll crosswise into 8 pieces. Set them in the prepared pan, spirals facing upward.
• Cover loosely with plastic wrap, and let the rolls rest until the dough has almost doubled again, about 30 minutes.
• Heat the oven to 375 degrees. Uncover the rolls and bake until deep golden brown and set, 28 to 32 minutes. Let cool on a rack for 5 minutes and then carefully cut around the edge with a paring knife and invert the rolls onto a serving plate.

APPLE-PECAN PULL-APART ROLLS

Steps:

• Dough: Brush a large bowl with butter; set aside. Place potato in a small pot of water and bring to a boil. Cook until fork-tender, 10 to 12 minutes; drain. Pass through a ricer or mash with a fork until smooth (to yield 2/3 cup); let cool slightly.
• Heat milk until warm to the touch (110 degrees on a thermometer). Transfer to the bowl of a stand mixer; add yeast. Let stand until foamy, about 5 minutes. Stir in butter, granulated sugar, potato, egg, flour, and salt until a ragged dough forms. Place bowl on mixer fitted with the dough-hook attachment; mix on medium-low speed, scraping sides and removing dough from hook a few times, until soft and pliable, about 15 minutes. Transfer to a lightly floured surface; knead into a ball. Transfer to buttered bowl (dough will be very soft) and cover with plastic wrap. (Dough can be covered and refrigerated at this point up to 2 days). Let rise in a warm place until almost doubled, 1 hour and 10 minutes to 1 1/2 hours. Brush two 8-inch cake pans with butter; set aside.
• Filling: In a bowl, stir together butter and apple butter. In another bowl, combine brown sugar, cinnamon, and salt. Punch down dough; transfer to a lightly floured surface. Roll out to a 14-by-18-inch rectangle. Spread evenly with butter mixture, leaving a 1/2-inch border on far long edge; top with brown-sugar mixture, pecans, and currants. Starting at long edge closest to you, roll dough away from you into a tight jelly-roll shape. Transfer, seam-side down, to a parchment-lined baking sheet and refrigerate until firm, about 30 minutes. Trim ends, then cut roll crosswise into twelve 1 1/2-inch-thick rounds with a serrated knife. Arrange, cut-sides up, in prepared pans; cover with plastic wrap. Refrigerate at least 8 hours, or overnight.
• Preheat oven to 350 degrees. Remove rolls from refrigerator and place in a warm spot until almost doubled in size, about 1 1/2 hours. Remove plastic and bake until browned on top and a thermometer inserted registers about 210 degrees, 30 to 35 minutes. Let cool in pans on a wire rack, 10 minutes.
• Glaze: Meanwhile, heat brown sugar, butter, apple butter, and 1 tablespoon water in a saucepan over medium, stirring, until simmering; cook 1 minute. Drizzle over rolls; let cool at least 20 minutes. Serve.