Tangerine Pistachio Sticky Buns Recipes

TANGERINE MARMALADE

Tangerine Marmalade image

This marmalade is delicious on buttered toast or in between cake layers. Use it to make Tangerine-Pistachio Sticky Buns.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 1h35m

Yield Makes 5 cups

Number Of Ingredients 2

Ingredients

3 pounds tangerines (about 18), unpeeled, washed, ends trimmed, and cut crosswise into thin slices
4 cups sugar

Steps:

Place a small plate in freezer. In a large pot, bring tangerines and 6 cups water to a boil over high. Reduce heat to medium and cook at a rapid simmer until tangerine peels are tender, 20 minutes.
Add sugar, increase heat to medium-high, and stir until sugar dissolves. Return to a boil and cook, stirring often, until mixture is thick and darkens slightly, 40 to 45 minutes. To test for doneness, drop a spoonful on frozen plate and freeze 2 minutes. Marmalade is done if it has a slight film that wrinkles when pushed with a finger. If it spreads out and thins immediately, continue cooking. Transfer marmalade to airtight containers, cover, and let cool completely.

Nutrition Facts : Calories 95 g, Fiber 1 g

TANGERINE-PISTACHIO STICKY BUNS

Tangerine-Pistachio Sticky Buns image

Tangerine marmalade adds sweet, citrusy appeal to these sticky treats.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 50m

Yield Makes 8

Number Of Ingredients 7

Ingredients

1/2 cup packed dark-brown sugar
1/2 cup shelled unsalted pistachios
5 tablespoons unsalted butter, melted
All-purpose flour, for work surface
1 1/2 pounds pizza dough, thawed if frozen
1/3 cup Tangerine Marmalade, or store-bought orange marmalade
1/4 teaspoon coarse salt

Steps:

In a food processor, pulse brown sugar and pistachios until coarsely ground. Sprinkle 3 tablespoons sugar mixture into an 8-inch round baking pan (2 inches deep) and drizzle with 2 tablespoons butter.
On a lightly floured work surface, roll and stretch dough into a 12-by-18-inch rectangle. Spread with marmalade, leaving a 1-inch border. Top with remaining sugar mixture, sprinkle with salt, and drizzle with 3 tablespoons butter. Starting at a long edge, roll up dough like a jelly roll. Cut crosswise into 8 pieces and place in pan. Cover with plastic wrap and let rise in a warm, draft-free place until buns are puffed and begin to touch, about 1 hour.
Preheat oven to 350 degrees. Place pan on a rimmed baking sheet and bake until buns are golden brown, about 35 minutes. Immediately run a knife around edge of pan and invert buns onto a serving platter. Serve warm.

Nutrition Facts : Calories 358 g, Fat 14 g, Fiber 2 g, Protein 8 g, SaturatedFat 5 g

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