PECAN STICKY BUN CRAVINGS

Pecan Sticky Bun Cravings

            Rain had been coming down in sheets for hours, which held the promise of grass finally greening, if it ever managed to rise above the mud. Yes, our mud season had arrived, which after our extended winter promised to be just as spectacular in it’s own right. Some subliminal yearning for warmer climes and food must have triggered a sudden craving for pecan sticky buns.

            Usually my husband and I satisfy such a craving with lunch at the Country Cupboard Café in New Harbor and take home some magnificent sticky buns from there for later in the day or next morning’s breakfast. But this winter had severely curtailed such expeditions and for all I knew, they were still on their winter schedule. It was time to improvise without going to the trouble of starting a new batch of yeast sweet roll dough. There was a package of Crescent bake rolls (8 rolls) in the refrigerator, I had an ample supply of pecans thanks to a California friend’s Christmas largesse and the rest would be my kitchen staples.

                                                Impromptu pecan buns

            Pre heat the oven to 375 degrees. In a 2 cup pot combine 1/3 cup unsalted butter, ½ cup brown sugar lightly packed, 3 Tblsp. corn syrup, 2 Tblsp. water.  Heat with stirring  until sugar is dissolved and spoon the mixture in the bottom of 8 place medium muffin tin. (If muffin cups are too large, the syrup is likely to dry and give you pecan praline, which may be tasty, but not in the design for the present recipe.) Place pecans in a single layer to cover syrup mix. Separate the bake rolls (do not unroll) and place on top of the pecans, then and baste the top of each with some melted butter. Bake 8-10 minutes until rolls are browned. Remove from the oven and invert on a large plate or tray. Serve warm or reheat in microwave.

            The results were quick and tasty, but definitely not in league with anyone’s great sticky buns. So, continuing in the experimental mode, I recalled a delightful Christmas visit with our kids in London more than a decade ago, where our daughter-in law’s mother Kathy made delicious almond sticky buns for breakfast. Here is her modified recipe adapted for pecans using ½ recipe of my usual sweet roll dough.

                                    Pecan lemon sticky buns

            Prepare the sweet roll dough by softening 1 pkg. yeast in ¼ cup lukewarm water with 1 tsp. sugar until frothy. Add to ½ cup lukewarm milk with 2 Tblsp. sugar, 2 Tblsp. melted butter, 1 tsp. grated lemon rind, 1 beaten egg, ¼ tsp. ground cardamom. Stir in 2 and ¼ cups flour and when thoroughly mixed, kneed or mix on medium speed with a dough hook for 5 minutes. Cover and set in a warm place to rise for 1 hour.

            In the meantime in a small saucepan combine: ½ cup sugar, 1/3 cup dark corn syrup, 4 Tblsp. butter, 1 tsp. finely shredded lemon zest, 2 Tblsp. lemon juice. Cook and stir just until sugar is dissolved and mixture simmers. Pour in the bottom of an ungreased 13x9x2 baking pan. Sprinkle 1 and ½ cups very coarsely chopped pecans on top of the sugar mixture in the pan.

            Turn the raised dough out on a lightly floured surface and roll to a 16x8 inch rectangle. Brush with 2 Tblsp. melted butter and sprinkle with ¼ cup sugar mixed with ¼ tsp. ground nutmeg. Beginning with the long side, roll up the dough tightly jelly-roll fashion, sealing the edges. Cut the roll into 16 one-inch slices and place, cut side down on top of sugar mixture in the pan.

            Cover and let rise in a warm place until double, about 45 minutes. Bake at 375 degrees for 20-25 minutes. Remove from oven, loosen the sides and turn out on a large tray or pan. Serve warm and enjoy.

            This version of pecan sticky buns requires no apologies.

(I. Winicov Harrington lives in Waldoboro and is the author of “How to Eat Healthy and Well for Less than $5.00 a Day: the Smart-Frugal Food Plan”; website: www.winicov-harrington.com)