Coconutty Orange Apricot Sticky Buns Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ORANGE STICKY BUNS



Orange Sticky Buns image

Provided by Giada De Laurentiis Bio & Top Recipes

Time 1h20m

Yield 8 rolls

Number Of Ingredients 20

Nonstick cooking spray, for greasing the pan
1 cup packed light brown sugar
8 tablespoons (1 stick) unsalted butter, at room temperature
1/4 cup freshly squeezed orange juice (grate the zest first and reserve it for the filling)
1/4 cup freshly squeezed orange juice (grate the zest first and reserve it for the filling)
2 tablespoons honey
1/4 teaspoon fine salt
1 cup packed light brown sugar
2 teaspoons freshly grated orange zest (from 1 orange)
2 teaspoons ground cinnamon
1/4 teaspoon fine salt
1/8 teaspoon ground cloves
1 tablespoon unsalted butter, melted
3 cups all-purpose flour, plus more for flouring work surface
2 tablespoons packed light brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 1/4 cups buttermilk, at room temperature
6 tablespoons unsalted butter, melted

Steps:

  • For the orange glaze: Grease a 9-inch round cake pan with nonstick cooking spray.
  • In a small saucepan, combine the brown sugar, butter, orange juice, honey and salt and bring to a boil over medium-high heat, stirring gently to dissolve the sugar. Reduce the heat to medium and cook, stirring occasionally, until the glaze thickens and coats the back of a spoon, about 7 minutes. Pour the glaze into the cake pan and set aside.
  • For the orange roll filling: In a small bowl, combine the brown sugar, orange zest, cinnamon, salt and cloves. Pour over the butter and use a fork to stir the mixture until it resembles wet sand. Set the filling aside while you make the dough.
  • For the orange roll dough: Position a rack in the center of the oven and preheat the oven to 325 degrees F.
  • In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda and salt. In a medium bowl, whisk together the buttermilk and melted butter. Add the buttermilk mixture to the flour mixture and stir with a wooden spoon or spatula until a shaggy dough forms.
  • Turn the dough out onto a floured surface and knead gently until smooth, 3 to 4 minutes. Roll the dough out into a 12-by-9-inch rectangle. Spread the reserved filling evenly over the dough, leaving a 1/2-inch border around the edges. Starting at one long end, gently roll the dough into a log and pinch the seam. Slice the log into 8 even pieces and place the rolls cut-side down onto the glaze in the cake pan.
  • Bake until the rolls are golden and the filling is dark and bubbly, 25 to 30 minutes. Cool the rolls in the pan for 5 minutes, then turn them out onto a platter, spreading any leftover glaze from the pan over the top of the rolls. Allow to cool slightly before serving.

COCONUTTY ORANGE-APRICOT STICKY BUNS



Coconutty Orange-Apricot Sticky Buns image

Tantalize your taste-buds with these tender sweet buns! The orange-apricot filling which spirals through them bursts with abundant flavor and a nutty gooey glaze adds the final decadent touch -- Mmmm! -- I happily created these sticky buns for the Ready Set Cook #9 Contest.

Provided by Debs Recipes

Categories     Yeast Breads

Time 3h

Yield 12 serving(s)

Number Of Ingredients 20

1 (1/4 ounce) packet active dry yeast (2 1/4 teaspoons)
1/4 teaspoon sugar
1/4 cup warm water
1 large egg
1 cup unsweetened coconut milk
1/4 cup butter, softened
1/3 cup sugar
1 teaspoon salt
4 1/4 cups all-purpose flour
3/4 cup butter, softened
1/2 cup brown sugar, packed
1 teaspoon orange zest
1 teaspoon freshly-squeezed orange juice
3/4 cup chopped pecans
3/4 cup lightly toasted coconut
1/2 cup chopped dried apricot
1 teaspoon orange zest
1/2 cup white sugar
1 1/2 teaspoons cinnamon
2 tablespoons melted butter

Steps:

  • Sprinkle yeast and sugar over warm water;let stand about 5 minutes until foamy.
  • Stir together proofed yeast mixture, egg, coconut milk, butter, sugar, salt, and 1-2 cups of the flour; gradually stir in remaining flour (a KitchenAid stand mixer or bread machine may be used) until a very soft and somewhat sticky dough comes together;add additional flour a tablespoon at a time if necessary to preclude excess stickiness, but be careful not to add too much.
  • Knead (a KitchenAid stand mixer or bread machine may be used) about 8 minutes until dough is smooth and still soft.
  • Place dough into oiled bowl; cover bowl and put in a warm place; allow dough to rise about 1 1/4 hours until doubled.
  • Meanwhile, cream together butter, brown sugar, orange zest, and orange juice to make the glaze; spread glaze evenly across the bottom of a 9x13" baking pan.
  • Combine pecans, coconut, apricots, orange zest, sugar, and cinnamon (save the melted butter for later) to make the filling; stir and toss to mix well.
  • Measure out 1 cup of the filling and sprinkle it evenly over the glaze already in the baking pan; set remainder aside.
  • Once dough has doubled; punch it down then turn out onto a lightly floured surface such as a large cutting board or clean countertop; roll or pat the dough into a 12x18" rectangle.
  • Brush dough rectangle with 2 tablespoons melted butter; sprinkle remaining filling evenly over the dough, leaving a 1" margin along one of the long sides.
  • Roll the dough up jelly-roll-style,beginning with the long side without a margin, into a tight cylinder, ending at the long side with the margin; pinch along the long seam and at the ends to seal the roll shut.
  • Cut (see the NOTE below for a very easy cutting method) the roll into 12 even pieces, each about 1 1/2" wide; arrange the cut pieces, pretty-side down, on top of the glaze in the baking pan.
  • Cover the pan and allow the buns to rise about 45 minutes or until once-again doubled.
  • Bake at 350°F for 30-35 minutes until the buns are golden-brown with sugar bubbling up between them; cool in baking pan 5 minutes, then invert onto a baking sheet; continue to cool a few minutes longer then pull apart the sticky buns; serve while still warm or cool completely.
  • NOTE: Using both hands, slide a two-foot length of plain dental floss under the dough roll; bring the ends of the floss up and across each other at the place you want to cut; pull the floss tight to make a very clean cut straight through the dough.

Nutrition Facts : Calories 543.8, Fat 30.5, SaturatedFat 18.2, Cholesterol 63.4, Sodium 332.1, Carbohydrate 63.4, Fiber 3.4, Sugar 26.5, Protein 7.1

More about "coconutty orange apricot sticky buns recipes"

DAN’S STICKY SPICED ORANGE CHELSEA BUNS - THE GREAT …
Sep 11, 2018 Remove from the oven and leave the buns to cool in the tin for 15 minutes, then turn out as one piece onto a wire rack. Warm a little of the …
From thegreatbritishbakeoff.co.uk
  • Make the dough. Put the milk in a heatproof jug, add the butter and warm in the microwave on full power for about 15–20 seconds, until the butter is almost melted (or, do this in a small pan over a low heat).
  • Pour the mixture into the bowl of a stand mixer fitted with the dough hook. Add the remaining dough ingredients and mix together on a slow speed for about 7 minutes, until the dough is smooth and elastic. Cover with cling film, then leave to rise for about 1 hour, or until the dough has doubled in size.
  • Meanwhile, make the filling. Put the sultanas and the brandy in a small pan over a low heat. Heat for 1–2 minutes, until the sultanas are plumped up, then pour them into a bowl with any remaining brandy and allow to cool.
  • Peel the orange quarters and cut the peel into 5mm-wide strips (reserve the flesh to juice for the icing). Put the strips into a medium pan, add water to cover well, then place over a high heat and bring to the boil. Boil for about 10 minutes, until the white pith becomes translucent. Change the water and boil for another 10 minutes; then change and boil once more.


THE BEST OLD-FASHIONED STICKY BUNS RECIPE - BROWN EYED BAKER
Oct 2, 2019 Cream together the sugar, butter, and salt on medium-high speed in an electric mixer with a paddle attachment. Whip in the egg and vanilla extract until smooth.
From browneyedbaker.com


ORANGE APRICOT STICKY BUNS | RECIPE | STICKY BUNS, ORANGE STICKY …
Orange apricot sticky buns with a light and buttery yeasted dough, fresh apricot compote and sweet orange glaze. Vegan option.
From ca.pinterest.com


ORANGE STICKY BUNS - RECIPE GIRL
Jun 18, 2006 This recipe for Orange Sticky Buns is a beautiful way to showcase fresh citrus flavor in a breakfast pastry!. When Sunday mornings roll around, my family is always asking …
From recipegirl.com


STICKY BUNS (AMERICA'S TEST KITCHEN) – MY RECIPE REVIEWS
Mar 6, 2020 Instructions. For the flour paste: In a small bowl, whisk the water and flour together until smooth. Microwave in 25 second increments, whisking after each 25 seconds, until stiff, …
From myrecipereviews.com


ORANGE APRICOT STICKY BUNS - WANDERING CHICKPEA
Aug 6, 2021 Instructions. In a large bowl, stir together warm water, yeast and sugar. Set aside to proof for 3-5 minutes. Once the yeast begins to swell and bubble, add the melted butter, flour and salt to the bowl.
From wanderingchickpea.com


APRICOT AND PISTACHIO STICKY BUNS - HONEST COOKING
Apr 11, 2017 Add a little of the warm milk, yeast and a little of the sugar to a small bowl and mix. Set aside for 10 minutes. To a large bowl add the yeast mixture, eggs, rest of the milk, rest of …
From honestcooking.com


THE BEST STICKY BUNS RECIPE (WE TESTED 4 POPULAR VERSIONS
May 22, 2023 This four-hour sticky bun recipe is pretty quick, comparatively speaking, and it delivers standout results. The dough includes a couple of ingredients that might have you …
From thekitchn.com


ORANGE STICKY BUNS RECIPES
In small bowl, stir together sugar, pudding mix (dry), butter, 1 tablespoon of the orange peel and the orange juice; set aside. In medium bowl, dissolve yeast in warm water; stir in Bisquick mix …
From tfrecipes.com


EASY ORANGE STICKY BUNS - HEATHER LIKES FOOD
Nov 24, 2015 Bake for about 15-17 minutes at 375 degrees or until golden brown. Once they come out of the oven immediately run a knife around the edge and turn the rolls out onto a platter by inverting the pan.
From heatherlikesfood.com


BEST STICKY BUNS RECIPE - HOW TO MAKE STICKY BUNS
Apr 4, 2022 Step 1 For the dough: Heat the milk in a small saucepan over medium heat to between 110˚ and 115˚ on an instant read thermometer, about 3 minutes. Remove the pan from heat and whisk in 1 tablespoon of sugar. …
From thepioneerwoman.com


COCONUTTY ORANGE APRICOT STICKY BUNS RECIPES
Steps: Use a paper towel to pat the chicken dry. Generously season on all sides with salt and pepper. In a large dish, whisk together the jam, dressing, vinegar and garlic and toss with the …
From tfrecipes.com


EASY STICKY BUNS (UPDATED) | RECIPES - BAREFOOT CONTESSA
Preheat the oven to 400 degrees. 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 …
From barefootcontessa.com


BEST STICKY BUNS RECIPES | COMFORT FOOD | FOOD …
Feb 4, 2022 Whisk the flour, 1/4 cup sugar, and salt in a large bowl. Stir in yeast mixture to make a sticky dough. Knead the dough on a floured work surface until soft and elastic, 6 to 8 minutes.
From foodnetwork.ca


THE BEST SOURDOUGH HOT CROSS BUNS OVERNIGHT RECIPE
1 tablespoon orange zest (optional) For the Cross: 1/4 cup (35g) all-purpose flour; 1/4 cup (60ml) water; Pinch of salt; For the Glaze: 1/4 cup (60g) apricot jam or honey; Hot Cross Bun Recipe …
From idiesfarm.com


THE ULTIMATE STICKY BUNS RECIPE - BON APPéTIT
Apr 30, 2014 Stir in brown sugar, cream, honey, salt, and orange zest, if using. Bring to a boil, reduce heat to medium, and simmer until glaze is golden brown and glossy, 3–4 minutes. Pour 1 cup glaze into ...
From bonappetit.com


ORANGE PECAN STICKY BUNS RECIPE - TABLESPOON.COM
Nov 16, 2014 1/4 cup warm water (for dough) ; 2 1/4 teaspoons active dry yeast (for dough) ; 1/3 cup sugar (for dough) ; 3/4 cup milk (for dough) ; 4 tablespoons unsalted butter, softened, plus …
From tablespoon.com


OUR FAVORITE STICKY BUNS RECIPE - KING ARTHUR BAKING
Topping. 8 tablespoons (113g) butter, melted; 1/4 cup (78g) light corn syrup; 3/4 cup (160g) light brown sugar or dark brown sugar; 1 cup (113g) pecans or walnuts, diced
From kingarthurbaking.com


SOURDOUGH MAPLE PECAN STICKY BUNS – SOURDOUGH BRANDON
4 days ago The sourdough sticky buns are decadent, but there’s orange zest added to the dough for a hint of brightness and the toasted nuts and flaky salt on top give them a slightly …
From sourdoughbrandon.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #preparation     #breads     #fruit     #nuts     #yeast     #coconut     #pitted-fruit     #4-hours-or-less

Related Search