Posted by admin | Posted in Outdoor Cooking | Posted on 09-01-2008
Tags: food, recipe, recipes, sonoma, williams, williams sonoma coupon, williams sonoma home, williams sonoma locations, williams sonoma outlet, williams sonoma recipes
How do I cook sticky buns Williams Sonoma?
I ordered the Williams Sonoma and sticky buns, but lost the instructions. Does anyone know how cook?
Persistence pays off. I found it. Old-Fashioned Pecan Sticky Buns 5 teaspoons. (2 packages) active dry yeast 2 1 / 4 cups warm water (105 ° F) 1 tsp. plus 1 / 2 cup granulated sugar 8 cups flour 1 tbsp. 2 tablespoons salt. unsalted butter, melted and cooled 2 eggs, lightly beaten for the glaze: 8 tablespoons. (1 stick) unsalted butter, plus 8 tablespoons. (1 stick), melted 2 1 / 4 cups firmly packed brown sugar 2 tablespoons. dark syrup corn with a pinch of salt 1 / 2 tsp. vanilla extract 1 / 3 to 1 / 2 cup heavy cream About 2 1 / 2 cups coarsely chopped walnuts, lightly toasted in F a 350 ° oven for 5 to 7 minutes In a small bowl, sprinkle the yeast in 1 / 4 cup water, stir in 1 tsp. granulated sugar and let stand until foamy, about 5 minutes. In a large bowl, combine the remaining 2 cups water, granulated sugar 1 / 2 cup and 4 cups of flour. With a standing mixer fitted with the accessory whisk or wooden spoon, beat until soft, about 5 minutes. Add the yeast mixture and beat for about 2 minutes. Add salt, melted butter, eggs and remaining 4 cups flour and beat until smooth and elastic, 6 to 8 minutes. The dough will be sticky. Transfer to a large plate and the sliding of one large plastic bag on top, tucking the ends open on the container and leave plenty of airspace. Refrigerate overnight. The next day, make the glaze: In a small saucepan over medium heat, melt 8 TBS. butter and add 1 cup of brown sugar, corn syrup and salt until sugar is dissolves, about 3 minutes. Remove from heat and add vanilla. In a small bowl, combine the remaining 1 1 / 4 cups brown sugar and enough cream to form a mixture spreads. generously grease 2 or 3 baking sheets lined with solid vegetable shortening. Spread the butter, sugar mixture evenly over the prepared dishes, dispersion after about 2 tablespoons. nuts on top. Divide dough in half. In a well-floured work surface, roll half on a 12-by-15-inch rectangle. Generously brush the top with half the melted butter. Spread on half the sugar, cream mixture and sprinkle with remaining half of nuts. Beginning with a long side, roll the dough and pinch the seam tightly closed. Cut into slices 1 inch thick and arrange, cut sides down, on baking sheets. Repeat with the remaining dough. Cover lightly with damp paper towel and let rise until doubled in volume, 45 to 50 minutes. Preheat oven to 400 degrees F. Bake for 10 minutes, then reduce temperature to 350 ° F and continue cooking, turning the trays after 15 minutes to ensure even baking, until golden, 20 to 25 minutes more. Immediately invert the pans on wire racks. Let stand for 5 minutes for the caramel, then up the kitchen. Allow to cool at least 15 minutes before serving. Makes 30 muffins. Enjoy
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