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

Title: Whole Wheat Cinnamon Sticky Buns - Part 1
Categories: Breads, Fruits, Snacks, Potatoes
Yield: 18 Servings

MMMMM--------------------------FILLING-------------------------------
1/4 c Unsalted butter
1 c Amber agave nectar
2 tb Ground cinnamon
3 tb Sprouted whole wheat flour
- or whole wheat pastry
- flour
1 c Walnuts; toasted light, fine
- ground
3/4 c Raisins
+=SOAKED IN=+
1 c Boiling water for 10 min;
- drained well

MMMMM---------------------------DOUGH--------------------------------
1 lg Baking potato; peeled
1 tb Active dry yeast
1/2 c Warm water
1/4 c + 2 tb light agave nectar
1/2 c Milk
3 tb Unsalted butter; melted
1 ts Salt
5 c Sprouted whole wheat flour
- or whole wheat pastry
- flour
Extra melted butter; for
- brushing

MMMMM---------------------------GLAZE--------------------------------
2 tb Unsalted butter or
- nonhydrogenated butter
- substitute, at room temp
2 1/2 tb Unsweetened apple juice
1/2 c Nonfat dry milk
1/2 c Light agave nectar
1/2 ts Vanilla extract
1/8 ts Almond extract

To make the filling, in a large bowl, using an electric
mixer, cream the butter with the agave nectar until
smooth, about 2 minutes. Add the cinnamon and flour and
mix well. Stir in the walnuts and raisins. Refrigerate to
firm the mixture for a minimum of 2 hours.

Begin the dough by cooking the potato in boiling water for
25 to 30 minutes, until soft. Drain, reserving 3/4 cup of
the starchy water. Mash the potato and reserved water
until smooth. Set aside and cool to room temperature.

Place the yeast, warm water, and 2 tablespoons of the
agave nectar in a food processor. Pulse a few times to
dissolve the yeast. Let this mixture sit about 10 minutes,
or until foamy. Add the cooled mashed potato, milk, the
remaining 1/4 cup agave nectar, the melted butter, and
salt. Pulse several times to mix. Add the flour a little
at a time, pulsing to blend until a soft dough forms.
Transfer the dough to a lightly floured surface. Gently
knead by hand for approximately 1 minute, or until smooth
and elastic. Place the kneaded dough into a lightly oiled
bowl. Let rest for 20 minutes. Punch down the dough and
turn in the bowl to coat with oil. Cover the bowl with
plastic wrap and place in a draft-free area to rise. Let
the dough rise until doubled in bulk, about 1 hour.

CONTINUED IN PART TWO

by Ania Catalano; Baking with Agave Nectar

Epicurious | November 2011

Yield: Makes 1 1/2 dozen

MM Format by Dave Drum - 07 January 2012

Uncle Dirty Dave's Archives

MMMMM

... Unnatural, weirdly industrial, horror food.
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)