MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sage & Coconut Caramel Sticky Buns
Categories: Breads, Dairy, Nuts, Booze, Beer
Yield: 8 Servings

MMMMM-------------------COFFEE-COCONUT CARAMEL------------------------
2 1/2 c Coconut milk
2 1/4 c Light ale
2 c Packed light brown sugar
1 c Brewed coffee
1 1/2 tb Barley malt syrup
1 1/2 Vanilla beans; split
- lengthwise, seeds scraped
1 c Heavy cream
1 tb Kosher salt
3 Sprigs sage

MMMMM----------------------------BUNS---------------------------------
1/4 c Whole milk, warmed to
105° F/40°C
1 tb Active dry yeast
10 tb Unsalted butter; softened
+=PLUS=+
4 tb Melted butter
3 lg Eggs
+=PLUS=+
2 lg Egg yolks
3 1/4 c Cups all-purpose flour
1/2 c Sugar
3 tb Vital wheat gluten
2 1/2 ts Kosher salt
2/3 c Light brown sugar
3 tb Whiskey
1 ts Ground cinnamon
1/2 ts Ground ginger
1/4 ts Freshly grated nutmeg
1/2 Vanilla bean; split
- lengthwise, seeds scraped
Fine grated zest of 1
- orange
2 c Pecans; toasted, chopped

MAKE THE CARAMEL: In a large saucepan, combine the coconut
milk with the ale, brown sugar, coffee, malt syrup, and
vanilla bean and seeds, and bring to a boil over
medium-high heat. Cook, stirring occasionally, until the
mixture reduces to a dark caramel, about 45 minutes.
Remove the pan from the heat, whisk in the cream, salt,
and sage, and let cool. Remove the sage sprigs from the
caramel, rinse in water, and reserve the leaves; discard
the stems and vanilla beans.

MAKE THE DOUGH: In the bowl of a stand mixer fitted with a
dough hook, stir the milk with the yeast and let stand
until foamy, about 10 minutes. Stir in the melted butter
and eggs. Then add the flour, sugar, wheat gluten, and 1
1/2 tsp. salt and mix on low speed until the dough comes
together. Increase the speed to medium and knead the dough
until smooth and elastic, about 8 minutes. Remove the bowl
from the mixer, cover with plastic wrap, and let stand
until doubled in size, about 2 hours.

MEANWHILE, MAKE THE FILLING: In a large bowl, combine the
brown sugar with the softened butter, whiskey, 1 tsp.
salt, cinnamon, ginger, nutmeg, vanilla seeds, and orange
zest and beat with a wooden spoon until well combined,
fluffy, and smooth.

Uncover the dough, scrape it onto a floured work surface,
and, using a rolling pin, flatten into a 14" square.
Spread the filling evenly over the dough, leaving a 1/2"
border along the side farthest from you. Sprinkle the
filling with the pecans and, starting with the side of the
dough closest to you, roll up the square into a tight log.
Trim the ends and cut the log into 8 large rolls. Pour 2
cups of the caramel in the bottom of a 9" by 13" baking
pan or 12" cake pan and arrange the rolls on top of the
caramel, spaced evenly apart. Cover with plastic wrap and
refrigerate at least 8 hours or overnight.

Heat the oven to 350°.

Uncover the rolls and let stand for 30 minutes to come to
room temperature. Scatter the reserved sage leaves over
the rolls and bake until the rolls are golden brown on
top, 40 to 45 minutes. Transfer the pan to a rack, let
cool for 5 minutes, and serve the rolls warm with their
caramel spooned over top.

Serves 8 people

By Zoe Taylor

FROM: http://www.saveur.com

MM Format by Dave Drum - 12 December 2016

Uncle Dirty Dave's Archives

MMMMM

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