Pecan Sticky buns

Happy Friday all! Today we are going to be working with yeast, I know that it can be scary but this recipe makes it simple and will ease you into yeast breads. First check the kind of yeast you have because if it is instant, you will not have to do the first step of mixing yeast, sugar and milk. Instant yeast can be added to the flour. If you have a mixer with a dough hook get it set up and let's get to baking, if you don't then have patience and let's get our hands just a little stronger.

Here is the recipe:

      Pecan Sticky Buns

       1 oz. Active Dry Yeast                                        1 tsp. Lemon Juice

       2 oz. Sugar                                                          2 egg yolks

       1 Tbsp. Milk                                                       2 tsp. salt              

       5.5 oz. Buttermilk                                               1 lb. A.P. Flour

       1 tsp. Vanilla                                                       8 oz. butter, very soft

       1 tsp. Lemon Zest

      1.       Stir yeast, sugar, milk in a small bowl and set aside. Preheat oven to 325°.

      2.       In a mixing bowl stir the buttermilk, vanilla, lemon zest and lemon juice together and add the yeast mixture.

      3.       Add the yolks, salt, flour and butter to the mixture, (sift in the flour) put the dough hook on and knead until                       the butter is evenly distributed and the dough is smooth, about 6 minutes. Cover and let double,                                            depending on the warmth of the location it could take 1 to 1 ½ hours.

      4.       Prepare the topping and filling mixtures while the dough is proofing. To make the topping, cream the honey                     and sugar together. Stir in the pecans, this will be a stiff mixture. To make the filling stir the cinnamon,                               pecans or sugar together. 

      Topping

      3 oz.   Honey                                                        3 oz.  Brown Sugar

      2 oz. Pecans, chopped

      Filling

      1 tsp. Cinnamon                                                  3 oz. Pecans chopped

      4 oz. Brown Sugar                                               3 oz. Unsalted butter, melted

     5.       Lightly grease muffin cups, then distribute the topping mixture evenly, about a tablespoon per muffing cup.                       Set the pans aside at room temperature until the dough is ready.  

     6.       Punch down the dough and let it rest for 10 minutes. Roll out the dough into a 12 x 18 inch rectangle and                           approx.  ¼ inch thick. Brush with the melted butter and top evenly with the filling.

     7.       Starting with the long edge, roll up the dough. Cut into slices about ¾ to 1 inch thick. Place a slice in each                         muffin cup over the topping.

     8.       Proof until it is doubled about 20 minutes. Bake 325° until very brown about 25 minutes. Immediately invert                     the muffin pans onto paper lined sheet pans to let the buns and their topping slide out.

Baking Bread

I always wondered why my grandmother always made bread early in the morning and now I know why, making bread is a hot process and making it in the middle of the afternoon with no air conditioner will have you running for the nearest hose.

Something you should know about making bread, know the type of yeast you are using and make sure it hasn't expired and keep the ingredient list to a minimum.

Active dry yeast is the most common and should be "proofed" before adding it to the mixture, proofing just means that you hydrate it or as someone used to say "warm it up and feed it". 
Instant yeast is fairly new to the bread baking world but the nice thing about that is it can be added to the flour without proofing.
I never use rapid rise yeast because it has a dough conditioner added to it, usually ascorbic acid. Most bakeries will use cake yeast because it is active yeast, the problem with it for home use is it has a two week shelf life if it is refrigerated and it can grow mold, so unless you are baking bread for the local church bake sale stick to the active dry or the instant yeast.
There is another yeast and that is wild yeast, found in the air around us and great for sourdough breads. It takes a couple of days and constant supervision, but it makes tasty breads especially in the winter.

If you can find an unbleached, unbromated flour that is fantastic (and more healthy). I suggest King Author and I am finding it more and more in local grocery stores. The reason I suggest this bread flour, is because it has a high gluten content making a softer and more elastic bread. 

If you don't want to use white sugar, try using honey or agave syrup they are natural sugars and usually have less processing. Make sure they are pure and no added ingredients are being added.
As for salt, table salt works fine. add water and you have all the ingredients for a good loaf of bread.

My favorite mixer for the home is a Kitchen-Aid because it is what my grandmother used. I know it is not cheap, so if you don't have one but you have a mixer with a dough hook you are in good shape. Kitchen-Aid will tell you not to go over 2 when using a dough hook so make sure you know what your manufacturer suggests.

Well, I think I will go make some bread, have a great day!