I mentioned a few posts ago that I love making breakfast foods. I mean, really love. I also mentioned that I’m not a big fan of eating it but sticky buns are the exception. I adore them. I could eat a sticky bun for every meal and never get sick of them. You know what else I love? Figs. So can you guess how excited I was when I saw that Cooking Light had a recipe for Fig and Walnut Sticky Buns?

This was such a simple recipe. Honestly. The last sticky bun recipe I used involved brioche dough which was a giant pain in the butt to both me and my stand mixer but this dough I actually made in the bread machine. Gasp!

Since this was a Cooking Light recipe, they were nearly as amazing as others I’ve made but they did the job. They weren’t as saucy (?) as other recipes but I guess next time I could just double the sauce and cancel out the whole light thing. And the figs? Perfection.

Fig and Walnut Sticky Buns

from Cooking Light

Ingredients

2 tablespoons granulated sugar
1 package dry yeast (about 2 1/4 teaspoons)
2/3 cup warm water (100F to 110F)
5 tablespoons butter, melted and divided
7.9 ounces all-purpose flour (about 1 3/4 cups), divided
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
Cooking spray
3/4 cup packed brown sugar, divided
2 tablespoons dark corn syrup
2 tablespoons 1% low-fat milk
1/2 cup finely chopped dried Black Mission figs
1/4 cup finely chopped walnuts
1 1/2 teaspoons ground cinnamon

Instructions

  1. Dissolve granulated sugar and yeast in 2/3 cup warm water in a small bowl; let mixture stand 5 minutes. Stir in 3 tablespoons melted butter.
  2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine 6.75 ounces (about 1 1/2 cups) flour, salt, and nutmeg in a large bowl, stirring with a whisk. Add yeast mixture to flour mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 4 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent the dough from sticking to hands. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85F), free from drafts, 1 hour or until doubled in size.
  3. Combine 1/2 cup brown sugar, syrup, and milk in a small saucepan; bring mixture to a boil. Remove pan from heat; stir in figs. Sprinkle walnuts evenly into a 13 x 9Ã-inch baking pan coated with cooking spray; spoon fig mixture evenly over nuts in bottom of pan.
  4. Combine remaining 1/4 cup brown sugar and cinnamon in a small bowl; set aside.
  5. Preheat oven to 375F.
  6. Punch dough down; let rest 5 minutes. Roll dough into a 12 x 10-inch rectangle on a lightly floured surface. Brush remaining 2 tablespoons butter over dough, leaving a 1-inch border. Sprinkle dough with cinnamon mixture. Roll up rectangle tightly, starting with long edge, pressing firmly to eliminate air pockets; pinch seam to seal (do not seal ends). Cut into 12 (1-inch-wide) slices. Place slices, cut side up, into pan. (Slices do not fill pan but will once dough rises.) Cover pan with a damp towel; let rise in a warm place (85F), free from drafts, 15 minutes or until doubled in size.
  7. Bake at 375F for 15 minutes or until buns are lightly browned. Cool buns in pan on a wire rack for 5 minutes. Place a serving platter upside down on top of pan; invert buns onto platter. Serve warm.
http://fakeginger.com/fig-and-walnut-sticky-buns/

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