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Pineapple Sticky Buns

July 28, 2016

 

 

This is a recipe I have used for years but one day I had fresh pineapple in the house so I decided to try something a little tropical. Also, using a Temp-tations dish made for easy removal of the buns and the wonderful glaze. The reason I call my dough the “easy breezy dough” is because I used a mixer. I also allow all ingredients to come to room temperatures. This may not be what most people like but I will sometimes allow the eggs and butter to sit out overnight.

 


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THE EASY BREEZY DOUGH

3 1/2 to 4 cups all-purpose flour

1/3 cup granulated sugar

1 teaspoon salt

4 teaspoons dry yeast

1 cup milk or kefir

1/4 cup butter or margarine (1/2 stick), room temperature

1 large egg

In a large bowl or stand mixer, stir the sugar, salt and yeast until well mixed and allow it to sit at room temp for no less than ten minutes. Mix the milk/kefir, butter and egg together. Add the flour and egg mixture to the yeast mix rotating the flour ½ cup at a time until all ingredients are in the bowl. Remember to beat at low speed stopping frequently to scrape batter from side and bottom of bowl and continue doing until flour mixture is moistened. This is a dough may be slightly sticky and it will release from the side of the bowl easily.

Place the dough in a buttered bowl and cover with a light cloth, place in a warm place and allow the buns to rise until doubled in size, the time will depend on the heat/air of the room you are using, approximately 2 hours.

 

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GLAZE

 

1 cup homemade brown sugar, packed 1/2 stick unsalted butter, cut into small pieces 1/4 cup honey 1 to 1 ½ cup of fresh pineapple pieces

The making of the glaze is done while the buns are rising/resting and then placed in your cooking dish. My choice of baking pan is the Temp-tations. In a microwavable container mix the brown sugar, butter and honey and bring to a low boil, stirring frequently to assure dissolving of the sugar. Pour the glaze into the buttered pan and sprinkle the pineapple on top of the hot glaze. You can also the glaze on the stove top.

 

FILLING:

1/4 cup white sugar 3 TBS homemade brown sugar 1 TBS Saigon cinnamon ½ to 1 stick of softened unsalted butter (How rich do you want your buns?)

Mix all of the dry ingredients in a small bowl. Hold the butter for spreading on the dough.

 

PREHEAT the oven to 375 degrees.

 

SHAPING OF THE BUNS:

On a floured surface, roll the dough into a rectangle or square. When the dough is ready spread the softened butter on it. Sprinkle it with the cinnamon sugar mixture on top of the butter. roll the dough into a cylinder Starting with the side closest to you, making sure to keep your roll tight.  Using a clean sharp knife trim away the ragged ends. Once this is done cut your log into 1-inch-thick slices/buns. Place the buns, into the pan cut side down on top of the glaze leaving enough space between them for expansion.

Bake the sticky buns for about 35-40 minutes, or until they are golden brown and the glaze is bubbling between the buns.

Take care when unmolding your sticky buns, the glaze is super-duper hot and it is not a task you would want little chefs in the kitchen helping with.

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