Best Apple Butter Sticky Buns With Pecans And Currants Recipes

APPLE-PECAN PULL-APART ROLLS

Steps:

• Dough: Brush a large bowl with butter; set aside. Place potato in a small pot of water and bring to a boil. Cook until fork-tender, 10 to 12 minutes; drain. Pass through a ricer or mash with a fork until smooth (to yield 2/3 cup); let cool slightly.
• Heat milk until warm to the touch (110 degrees on a thermometer). Transfer to the bowl of a stand mixer; add yeast. Let stand until foamy, about 5 minutes. Stir in butter, granulated sugar, potato, egg, flour, and salt until a ragged dough forms. Place bowl on mixer fitted with the dough-hook attachment; mix on medium-low speed, scraping sides and removing dough from hook a few times, until soft and pliable, about 15 minutes. Transfer to a lightly floured surface; knead into a ball. Transfer to buttered bowl (dough will be very soft) and cover with plastic wrap. (Dough can be covered and refrigerated at this point up to 2 days). Let rise in a warm place until almost doubled, 1 hour and 10 minutes to 1 1/2 hours. Brush two 8-inch cake pans with butter; set aside.
• Filling: In a bowl, stir together butter and apple butter. In another bowl, combine brown sugar, cinnamon, and salt. Punch down dough; transfer to a lightly floured surface. Roll out to a 14-by-18-inch rectangle. Spread evenly with butter mixture, leaving a 1/2-inch border on far long edge; top with brown-sugar mixture, pecans, and currants. Starting at long edge closest to you, roll dough away from you into a tight jelly-roll shape. Transfer, seam-side down, to a parchment-lined baking sheet and refrigerate until firm, about 30 minutes. Trim ends, then cut roll crosswise into twelve 1 1/2-inch-thick rounds with a serrated knife. Arrange, cut-sides up, in prepared pans; cover with plastic wrap. Refrigerate at least 8 hours, or overnight.
• Preheat oven to 350 degrees. Remove rolls from refrigerator and place in a warm spot until almost doubled in size, about 1 1/2 hours. Remove plastic and bake until browned on top and a thermometer inserted registers about 210 degrees, 30 to 35 minutes. Let cool in pans on a wire rack, 10 minutes.
• Glaze: Meanwhile, heat brown sugar, butter, apple butter, and 1 tablespoon water in a saucepan over medium, stirring, until simmering; cook 1 minute. Drizzle over rolls; let cool at least 20 minutes. Serve.

APPLE STICKY BUNS

Steps:

• In a large bowl, combine 1-1/2 cups flour, yeast, sugar and salt. In a saucepan, heat the milk, water and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in remaining flour and apples. Do not knead. Cover and let rise in a warm place for 30 minutes., Meanwhile, in a saucepan, combine the topping ingredients. Bring to a boil, stirring until blended. Pour into an ungreased 13-in. x 9-in. baking dish. Stir dough down. Spoon tablespoonfuls of dough over nut mixture. Cover and let rise for 30 minutes., Bake at 375° for 30-35 minutes or until golden brown. Let stand for 1 minute before inverting onto a large serving platter.

APPLE - PECAN STICKY BUNS

Steps:

• Preheat the oven to 400. Grease a 9-inch square baking pan. Place the apples, 1 tablespoon brown sugar and 1 tablespoon butter on a parchment-paper-lined baking sheet; toss to coat. Cover loosely with foil and roast until tender, 15 minutes. Lower the oven temperature to 350°F.
• Meanwhile, using an electric mixer, blend the flour, granulated sugar, baking powder and 1/4 teaspoon salt at low speed. Add 5 tablespoons butter and mix until crumbly. In a small bowl, whisk the eggs with 1/2 cup cream, then mix into the dry ingredients.
• On a lightly floured surface. roll out the dough to form a 9-inch rectangle. In a small bowl, mix 1/2 cup brown sugar, the pecans and cinnamon. Cut up 2 tablespoon butter and dot the dough. Sprinkle the brown sugar mixture on top and cover evenly with the roasted apples. Roll up the dough, jelly roll-style, and cut crosswise into 9 slices; place the slices cut side down on the prepared baking pan. Bake until golden 35-40 minutes. Transfer to a rack to cool.
• Meanwhile, in a sauce pan, bring the remaining 4 tablespoons butter, 3/4 cup brown sugar, 1/2 cup cream, 1/2 teaspoon salt and the honey to a boil, stirring. Whisk until reduced, about 2 minutes. Let cool slightly Drizzle the sauce over the warm buns.